Cook I

Highgate; Street; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading company in hospitality is seeking a Cook I to prepare food for various services, ensuring high standards of quality and cleanliness. The ideal candidate will have culinary experience and be flexible with working hours. This role offers a competitive hourly pay rate and opportunities for growth within the culinary field.

Qualifications

• Culinary experience required.
• Flexibility and willingness to work long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally.

Responsibilities

• Prepare all food items based on standardized recipes.
• Maintain cleanliness and organization of all storage areas.
• Support banquet food stations as scheduled.

Skills

Culinary experience

Knowledge of herbs and spices

Cooking techniques

Education

High School diploma or equivalent

Job description

Compensation Type

Hourly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. It is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties has an asset value exceeding $20 billion and generates over $5 billion in revenue. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools to optimize performance and asset value. The executive team includes some of the industry’s most experienced hotel management leaders. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

Overview

The Cook I is responsible for preparing all food items based on standardized recipes for Restaurants, Room Service, Employee Cafeteria, and Banquets, while maintaining high standards for quality and presentation. The role also involves ensuring cleanliness, sanitation, safety in the kitchen, minimizing waste, and maximizing cost efficiency.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to restaurant opening to ensure prompt and efficient service.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with proper handling, storage, and sanitation practices.
• Prepare food for Banquets as per specifications on Banquet Event Orders.
• Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
• Follow hotel standard recipes for all foods. Specials are prepared under supervision.
• Break down buffets and kitchen lines, storing food and equipment properly after each meal period.
• Support banquet food stations as scheduled.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits to prevent injuries.
• Use Production Charts as specified by hotel standards.
• Support any kitchen position in need of assistance.
• Follow all Health Department and company regulations regarding food safety and storage.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Pay Rate: $19.00/hour - $20.00/hour

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Flexibility and willingness to work long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently or constantly to lift, carry, push, pull, or move objects.
• Ability to stand throughout entire shift.
• Ability to withstand temperature variations, both hot and cold.
• Thorough knowledge of menus and preparation standards.
• Proficiency in cooking techniques such as charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.