Restaurant Cook II

Loews Hotels•Arlington, TX

3d•Onsite

About The Position

The Restaurant Cook II prepares and cooks menu items in a high-energy hotel setting. The role involves organizing the work area, inspecting and storing ingredients, following standardized recipes and portion guidelines, plating food, and ensuring dishes are prepared and served promptly and to quality standards. The cook follows food sanitation and safety requirements, monitors food temperatures, operates kitchen equipment safely, coordinates with the Steward for clean dishes and cookware, and completes cleaning and closing duties. The position also supports hotel teamwork, guest service, emergency procedures, meetings, training, and hotel policies and standards.

Requirements

High school diploma or equivalent.
Post-secondary culinary training or certification as a Cook from a recognized culinary training school.
One year of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or equivalent.
Thorough knowledge and understanding of food service sanitation standards.
Thorough knowledge and understanding of standard kitchen equipment and its use.
Ability to stand, stoop, and bend, and to lift and carry up to 50 pounds.
Ability to read, write, and speak English.
Ability to work a flexible schedule that includes weekends and holidays.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure fresh, high-quality ingredients are used.
Prepare and properly store raw food products.
Follow standardized recipes when preparing and cooking menu items.
Follow portion control guidelines and minimize waste.
Plate cold foods according to established presentation guidelines.
Monitor finished products, ensure food is served promptly, and notify a supervisor of service delays.
Prepare and serve quality products in a timely manner.
Follow governmental food sanitation standards; monitor refrigeration and holding temperatures, clean and sanitize surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely according to manufacturer recommendations.
Immediately notify a supervisor of equipment malfunctions or safety hazards.
Notify the Steward promptly when clean dishes, pots, or pans are needed; return utensils to the pot-wash area and identify hot items.
Clean and break down the work area and return unused ingredients to proper storage at the end of the shift.
Complete closing side work, turn off cooking equipment, and secure the kitchen at the end of the shift.
Promote teamwork and promptly communicate problems or concerns to the appropriate person.
Be polite, friendly, and helpful to guests, management, and fellow employees.
Execute emergency procedures according to hotel standards and comply with safety regulations and procedures.
Attend appropriate hotel meetings and training sessions.
Maintain clean, well-kept equipment and work areas; comply with hotel standards, policies, rules, uniform, and grooming standards.
Recycle whenever possible and remain current with hotel information and changes.
Perform other duties as assigned.