All Purpose Cook I

loewshotels; New Orleans (LA); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health benefits

Paid time off

Training opportunities

Tuition reimbursement

Pet insurance

Staff meals

Parking

Employee discounts

Volunteer opportunities

Job summary

Loews New Orleans Hotel in the Warehouse District seeks a skilled cook to join our kitchen team. You will prepare and plate menu items, follow recipes, ensure freshness, quality and timely delivery, and maintain clean, organized work areas in a bustling, upscale hotel.

This role emphasizes teamwork, food safety, and adherence to sanitation standards, with opportunities for growth within Loews Hotels & Co and a comprehensive benefits program.

Qualifications

• High School Diploma or equivalent required.
• Three+ years cooking experience in upscale, high-volume hotel or freestanding restaurant, or post-secondary culinary training/certification as a Cook.
• Thorough knowledge of Food Service Sanitation Standards.
• Knowledge of standard kitchen equipment and its use.

Responsibilities

• Sets up and organizes work area with all necessary supplies and equipment.
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used.
• Prepares and stores raw food products properly.
• Follows standardized recipes in the preparation and cooking of menu items.
• Adheres to established portion control guidelines and minimizes waste.
• Plates foods according to established plating/presentation guidelines.
• Monitors finished product to ensure food is served promptly and notify supervisor of delays.
• Ensures that a quality product is prepared and served in a timely manner.
• Follows all Governmental Food Sanitation Standards at all times.
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces.
• Uses knives, slicers, mixers, choppers, grinders and other equipment safely.
• Notifies Supervisor of equipment malfunctions or safety hazards.
• Provides Stewards with timely notification of needs for clean dishes and pots.
• Returns utensils to pot wash area and informs Steward of HOT items.
• Cleans and breaks down work area and stores ingredients properly at end of shift.
• Ensures closing side work is complete and kitchen is secure at end of shifts.
• Other duties as assigned.

Education

High School Diploma or equivalent

Culinary training/certification as Cook

Job description

Loews New Orleans Hotel offers careers in the city's Warehouse District, where culture, comfort and hospitality come together. Team members help create upscale guest experiences in a prime location near the energy, charm and character of the Big Easy.

Who We Are :

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here ; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

What We Offer :

• Competitive health & wellness benefits, retirement benefits
• Paid Sick Days, Vacation, Holidays & Paid Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance & Pet Bereavement
• Team Member Hotel Rates, other discounts, perks and more
• Complimentary meals in Team Member Café while working
• Community volunteer opportunities
• Complimentary parking
• Benefits are subject to eligibility and may vary by position

Job Specific

• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
• Prepares and stores raw food products properly
• Follows standardized recipes in the preparation and cooking of menu items
• Adheres to established portion control guidelines and minimizes waste
• Plates foods according to established plating/presentation guidelines
• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that a quality product is prepared and served in a timely manner
• Follows all Governmental Food Sanitation Standards at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of an equipment malfunction or safety hazards immediately
• Provides Stewards with timely notification of needs for clean dishes, pots, pans etc.
• Returns utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Is polite, friendly, and helpful to guests, management and fellow team members
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• High School Diploma, or equivalent
• Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand, stoop, bend; lift and carry up to 50 pounds
• Ability to read, write and speak English
• Ability to work flexible schedule to include weekends and holidays