PM Cook Full-time

Westmont Group•Phoenix, AZ

About The Position

The PM Cook is responsible for maintaining, setting up, food production, and quality control of meat, fish, fowl, and other food items prepared at the front-line station. The role prepares broiled and sautéed items to standard recipes and guest specifications, checks product quality and storage, maintains kitchen equipment and work areas, and follows sanitation, safety, and security procedures. The hotel operates 24 hours a day, seven days a week, so shifts, start times, and weekly hours may vary. The cook must be able to work both AM and PM shifts and may assist other kitchen personnel or perform related duties as requested by management.

Requirements

Current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Good working knowledge of broiler cooking fundamentals.
Good working knowledge of sauté cooking fundamentals.
Good working knowledge of accepted sanitation standards.
Knowledge of operating kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Basic math skills sufficient to understand recipes, measurements, requisition amounts, and portion sizes.
Basic English sufficient to understand team-member inquiries and communicate simple instructions.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Ability to operate beverage equipment such as a coffee maker.
Ability to grasp, lift, carry, move, or push goods using a hand cart or truck weighing up to 100 pounds.
Sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to work within extreme temperature ranges and confined spaces.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production lists.
Read recipes and use basic math to prepare food.
Prepare broiled and sautéed food items according to standard recipes and guest-check specifications.
Select and use food items that meet quality standards.
Check product storage and portion control, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and in working condition in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety and security procedures; know fire-prevention and emergency procedures; and use protective equipment.
Report unsafe conditions, accidents, injuries, near-misses, property damage, or loss to management.
Maintain a neat, clean, and well-groomed appearance in accordance with team-member handbook standards.
Assist other kitchen personnel as needed and perform related duties as requested by management.
Work both AM and PM shifts.