Cook III, Watr

Benefits

Additional Information

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. A job at 1 Hotels is about more than punching a clock. It's about changing the world - little by little. We're the world's first mission-driven hotel company and we've got some lofty goals. All we ask is that you bring your true self and do all the good you can! MAIN DUTIES: As Cook I I I , you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. The Cook I I I should ensure that all ingredients used in dishes are of the highest quality. Additionally, the Cook I I I should work well under pressure and maintain restaurant standards during busy periods. GENERAL DUTIES: Must be able to stand and/or walk for extended periods of time. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. Meet with the Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Complete opening duties: Set up workstation s with required mis en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment and supplies . Ensure everything complies with standards. Check production schedule and pars. Establish priority items for the day. Inform the Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies . Maintain throughout the shift. Start prep work and production of items needed for the day. Select, clean and prepare fruits and vegetables. Inform the Sous Chef of any shortages before the item runs out. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make cleanup a more efficient process. Breakdown work station and complete closing duties according to department standards: Return all food items to the proper storage areas. Rotate all returned product . Wrap, cover, label and date all items being put away. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. Return all unused and clean utensils/equipment to the specified locations. Assist with inventories as scheduled. Assist in plating up Banquet hot meals as assigned. Restock items that were depleted during the shift. Review status of work and follow-up actions required with the Chef before leaving. Successful completion of the training/certification process. Follow maintenance program and cleaning schedule. Perform duties in other areas of kitchen as assigned. Attend designated meetings. Uphold the highest standards of cleanliness and professionalism. Full ability to follow exact directions. Ability to acknowledge and assist in producing quality food. Utilizing quality product, skill, creativity, finesse and proper execution, as shown. Working knowledge of salad dressings and stocks. Ambition to learn sauces and butchery Ability to execute recipes after proper training. Understanding the importance of every item used in a recipe and the importance of following direction. Ability to operate all kitchen equipment correctly and safely. Cleaning safely and returning all clean parts back to machine . Dependable, tolerates stress, positive demeanor, adaptable/flexible, presentable, full of integrity, takes initiative. Assist stewards in the maintenance and cleanliness of the kitchen. Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials. Ensure compliance with hotel policies, procedures, and standards with self and colleagues. Ensure uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information. Embody the