PM Cook- HGI Ybor

Coury Hospitality•Tampa, FL

About The Position

The PM Cook prepares food as directed for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station in accordance with company standards and safety and sanitation policies. The role prepares menu items using standardized recipes, maintains food quality and sanitation, uses kitchen equipment safely, controls waste and food cost, and supports guest satisfaction through professional service and teamwork. The cook may supervise kitchen staff and is expected to train and retrain in food preparation, safety, and sanitation procedures.

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 change, new situations, staffing changes, and procedure changes.
Ability to absorb a large amount of information in a short period of time.
Good, safe knife and equipment skills.
Ability to work without supervision, motivate others, show initiative, and get tasks completed.
May be required to work nights, weekends, and/or overtime.
Ability to stand on hard surfaces for up to eight hours; bend, stoop, and walk; and 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.

Responsibilities

Set up, clear, and break down the assigned work station.
Follow written and oral menu instructions 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 meat, fish, and poultry.
Use kitchen equipment safely to prevent personal injury and equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed.
Disassemble and reassemble kitchen equipment components and accessories for cleaning.
Identify food hazards and risks, and report hazards, risks, or maintenance problems to the Manager.
Supervise kitchen staff to support guest satisfaction and maintain teamwork and communication with coworkers and supervisors.
Control waste and maintain food cost.
Maintain sanitation requirements, including product rotation, temperature control, storage, cooling, and food-handling procedures.
Follow food-preparation policies 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.