PM Cook- HGI Ybor

Coury Hospitality•Tampa, FL

23h

About The Position

The PM Cook prepares a variety of foods for breakfast, lunch, or dinner at an assigned kitchen station. The role includes setting up and breaking down the station and following company standards, safety and sanitation policies, written and oral instructions, menus, and standardized recipes. The cook prepares food to specified portion sizes and quality standards using a range of cooking methods and kitchen equipment. The position also supervises kitchen staff to support guest satisfaction, teamwork, and communication. The cook maintains food quality and cost controls, minimizes waste, follows sanitation and food-handling procedures, and reports hazards, risks, and maintenance issues to the Manager. Additional tasks or revised responsibilities may be assigned according to business volume and operational needs.

Requirements

Ability to read, write, and perform mathematical calculations.
Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality regardless of business or staffing levels.
Ability to adapt to changes, new situations, staffing, and procedures.
Ability to absorb a large amount of information in a short period.
Good, safe knife and equipment skills.
Ability to work without supervision, motivate others, show initiative, and get tasks done.
Must be able to stand on hard surfaces for up to eight hours.
Must be able to bend, stoop, and walk.
Must be able to lift and pull boxes, pans, and trays weighing up to 50 pounds.
Must wear closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Previous experience in a fast-paced kitchen is preferred.

Responsibilities

Set up, clear, and break down the assigned work station.
Follow written and oral instructions, menus, and standardized recipes.
Prepare selected foods according to portion sizes and quality standards.
Prepare menu items using methods such as roasting, broiling, baking, frying, steaming, and stewing.
Use kitchen equipment safely and follow procedures to prevent personal injury and equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed.
Disassemble and assemble kitchen equipment components and accessories for cleaning.
Identify food-related hazards and assess risks; report hazards, risks, and maintenance problems to the Manager.
Supervise kitchen staff to ensure guest satisfaction.
Maintain teamwork and open communication with coworkers and supervisors, and treat them with professional respect.
Control waste and maintain food cost.
Maintain sanitation requirements, including product rotation, temperature control, storage, cooling, and handling procedures.
Follow food-preparation policies and procedures and continually train and retrain in food preparation, safety, and sanitation.
Respond professionally to questions and requests and provide customers with a high level of care and service.
Perform additional or revised tasks as assigned by the Manager based on business volume and operational needs.