Restaurant Cook II

Loews Hotels & Co•Arlington, TX

About The Position

The Restaurant Cook II prepares and cooks menu items in an upscale, high-volume hotel or restaurant kitchen. The role ensures food quality, timely service, proper sanitation, safe equipment use, and adherence to recipes and portion-control standards. The cook maintains an organized, clean work area, coordinates with the Steward, and completes closing duties. The position also supports hotel service standards by working cooperatively, assisting guests and colleagues, following safety procedures, and attending required meetings and training.

Requirements

High school diploma or equivalent.
Post-secondary culinary training or Cook certification from a recognized culinary training school.
At least one year of cooking experience in an upscale, high-volume hotel, 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 store raw food products properly.
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 prompt service, and notify a supervisor of service delays.
Ensure food is prepared and served on time and meets quality standards.
Follow governmental food sanitation standards.
Monitor refrigeration and holding temperatures; clean and sanitize work surfaces; and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely according to manufacturers’ recommendations.
Promptly report equipment malfunctions and safety hazards to a supervisor.
Notify the Steward in a timely manner when clean dishes, pots, or pans are needed; return cooking 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 areas of concern to the appropriate person.
Be polite, friendly, and helpful to guests, management, and fellow employees.
Execute emergency procedures in accordance with hotel standards and comply with safety regulations and procedures.
Attend appropriate hotel meetings and training sessions.
Maintain clean, well-maintained equipment and work areas; comply with hotel standards, policies, rules, uniform, and grooming standards.
Recycle whenever possible and stay current with hotel information and changes.
Perform other duties as assigned.