Overnight Line Cook III (Part Time) - Waldorf Astoria Chicago

Hilton

13d • $27 • Onsite

About The Position

Waldorf Astoria is looking for an Overnight Line Cook III to join the team in Chicago's Gold Coast!
Recognized as one of the Best Hotels in the World and in Chicago with the Top Hotel Spa in the U.S., the AAA-Five-Diamond, Forbes 4-Star Waldorf Astoria Chicago is nestled in the prestigious Gold Coast neighborhood among the famed Oak Street retailers and beach, Rush Street restaurants and nightlife, and The Magnificent Mile. Reminiscent of the grand Parisian hotels of the 1920s, this luxury hotel features 215 rooms, over 5,000 square feet of meeting space and 4 food and beverage outlets. This includes a restaurant, 2 bars, and in-room dining.
At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community.
Overnight Cook III with Waldorf Astoria Hotels and Resorts is responsible for preparing salads, fruits, dressings, cold meats, fish items, canapés, cold hors d’oeuvres, appetizers and other cold dishes according to Hilton’s high standards of quality. Specifically, you would be responsible for performing the following tasks to the highest standards:
Prepares all food items according to standard recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.
Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.
Keeps all refrigeration, storage, and working areas clean, working condition in order to comply with Health Department regulations.
Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.
Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes. Prepares requisition for supplies and food items for production in workstation.
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
Hospitality - We're passionate about delivering exceptional guest experiences.
Integrity - We do the right thing, all the time.
Leadership - We're leaders in our industry and in our communities.
Teamwork - We're team players in everything we do.
Ownership - We're the owners of our actions and decisions.
Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
Quality
Productivity
Dependability
Customer Focus
Adaptability

Requirements

• High School graduate and Culinary or Apprenticeship program preferred
• Minimum 1 year of professional experience as a Cook.
• Ability to obtain any government required licenses or certificates.
• Must be available days, nights and weekends.
• Good working knowledge of fundamentals of food preparation.
• Good working knowledge of accepted standards of sanitation
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurement, requisition amounts and portion sizes.
• Ability to read, write and speak English language in order to complete requisitions read recipes and communicates with other team members.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
• Ability to work in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Nice To Haves

• Additional language ability is preferred.

Responsibilities

• Prepares all food items according to standard recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.
• Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.
• Keeps all refrigeration, storage, and working areas clean, working condition in order to comply with Health Department regulations.
• Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items.
• Reads and employs math skills for following recipes.
• Prepares requisition for supplies and food items for production in workstation.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED