Pantry Cook - Hilton O'Hare Airport

Hyde Park Hospitality•Chicago, IL

2d•Onsite

About The Position

Hyde Park Hospitality is hiring for a Full-Time PM Pantry Cook at the Hilton Chicago O'Hare Airport! This role is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations. The position requires preparing all food items according to standard recipes and guest check specifications to ensure consistency, inspecting and selecting ideal food items for preparation, and controlling proper storage of products while monitoring age and condition to maintain quality. The cook will also keep refrigeration equipment, storage, and working areas clean and clutter-free, complying with Health department regulations, and prepare daily requisitions for supplies and food items. Basic mathematical skills are needed to follow recipes.

Requirements

Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
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, measurements, requisition amounts and portion sizes.
Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
Ability to stand and to work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
High school diploma required.
Food Service Sanitation certification.
Ability to obtain any government required licenses or certificates.

Nice To Haves

Culinary or Apprenticeship program preferred.
Five or more years cooking experience preferred.
Prior hotel and restaurant cooking experience preferred.

Responsibilities

Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
Visually inspects, selects, and uses only food items ideal cooking, in preparation of all menu items.
Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
Prepares daily requisitions for supplies and food items for production.
Reads and employs math skills to follow recipes.
Attend mandatory meetings.
Perform all assigned side-work such as replenishing condiments and restocking side-stands.
Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
Transport necessary items to ensure food safety standards and satisfy guest needs.
Perform general cleaning tasks to adhere to health and safety standards.
Keep work area clean and organized.
Complete other duties as assigned by supervisor.