Cook- Full Time

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Careers at Commonwealth Lodging

Top Notch Talent + World Class Hospitality

We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.

Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honesty

POSITION OVERVIEW: Line cooks prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. Other responsibilities include presentation and storage of menu items as designated by standards, recipes, and health codes.

QUALIFICATIONS, EDUCATION & EXPERIENCE:

• High School Graduate or General Education Degree (GED) or Work Equivalent
• Minimum of 1-2 years of experience in food and beverage preferred.
• Previous guest/customer relations training preferred.
• Ability to endure various physical movements throughout the work areas.
• Effective communication with guests, management, and co-workers.
• Must be able to stand and exert well-paced mobility for up to 8 hours. Willingness to work a varied schedule including nights, weekends, and holidays.

RESPONSIBILITIES:

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, and other information pertinent to job performance.
• Complete opening duties:
  • a) Set up work station with required tools, equipment, and supplies.
  • b) Inspect the cleanliness and working condition of all tools, equipment, and supplies.
  • c) Check production schedule and pars.
  • d) Establish priority items for the day.
  • e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
  • f) Transport supplies from the Storeroom and stock in designated areas.
• Organize all prep items needed from different areas to ensure readiness for service.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.

• Closing Duties:
  • a) Return all food items to the proper storage areas.
  • b) Wrap, cover, label, and date all items being put away.
  • c) Straighten up and organize all storage areas.
  • d) Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • e) Return all unused and clean utensils/equipment to specified locations.
  • f) Turn off all equipment not needed for the next shift.
• Assist in handling emergencies to protect guests and associates, and preserve the building and its systems during the emergency.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management, and hotel policies and procedures, as well as brand standards.