AM Line Cook

Wyndham Hotels & Resorts; Fort Worth (TX); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic hospitality team as a Cook, where you will prepare delicious meals for various dining services while adhering to high standards of quality and presentation. This role is essential in ensuring a clean and efficient kitchen environment, contributing to the overall guest experience. You will have the opportunity to showcase your culinary skills in a fast-paced setting, working alongside experienced professionals in a supportive atmosphere. If you are passionate about food and hospitality, this position offers a fantastic opportunity to grow your career in the culinary arts.

Qualifications

• Culinary experience required; high school diploma preferred.
• Flexibility to work long hours and ability to lift up to 50 pounds.

Responsibilities

• Maintain cleanliness and organization of storage areas.
• Prepare and display buffet food items according to hotel standards.
• Follow all health, safety, and sanitation regulations.

Skills

Culinary Experience

Cooking Techniques

Knowledge of Herbs and Spices

Sanitation Practices

Education

High School Diploma

Job description

Compensation Type: Hourly

About Highgate Hotels

Highgate is a premier real estate investment and hospitality management company, recognized as an industry innovator. It is a dominant player in U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in Europe, Latin America, and the Caribbean. The company's portfolio exceeds $20 billion in assets and generates over $5 billion in revenue. Highgate offers expert guidance throughout the hospitality property cycle, develops bespoke hotel brands, and utilizes industry-leading revenue management tools to maximize asset performance. The company’s leadership includes experienced hotel management professionals, and it maintains offices in London, New York, Dallas, and Seattle.

Position Overview: Cook

The Cook prepares food items for the Restaurants, Room Service, Employee Cafeteria, and Banquets, adhering to standardized recipes and maintaining high standards for quality and presentation. Responsibilities include ensuring kitchen cleanliness, sanitation, safety, minimizing waste, and maximizing efficiency.

Responsibilities

1. Maintain cleanliness and organization of all storage areas.
2. Complete food and station preparation before restaurant opening to ensure prompt service.
3. Prepare and display buffet food items according to hotel standards.
4. Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
5. Maintain a clean and sanitary environment, following proper handling, storage, and sanitation procedures.
6. Prepare foods for Banquets as per specifications on Banquet Event Orders.
7. Prepare and serve food for the Employee Cafeteria as directed.
8. Follow hotel standard recipes for all food preparations; assist with specials under supervision.
9. Break down buffets and kitchen lines, storing food and equipment properly at meal end.
10. Work scheduled banquet food stations as assigned.
11. Know the location and operation of fire extinguishing equipment.
12. Practice safe work habits to prevent injuries.
13. Use Production Charts according to hotel standards.
14. Support any kitchen position as needed.
15. Follow all health, safety, and sanitation regulations.
16. Operate and maintain cleanliness of all kitchen equipment.
17. Maintain a 'Clean As You Go' policy.
18. Assist with storage and rotation of food items.
19. Manage keys responsibly under supervision.

Qualifications

1. High School diploma or equivalent preferred; relevant experience in hotel or related field is advantageous.
2. Required culinary experience.
3. Flexibility to work long hours when needed.
4. Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.
5. Ability to stand for entire shift.
6. Ability to withstand temperature variations.
7. Thorough knowledge of menus and preparation techniques.
8. Proficiency in cooking techniques such as charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
9. Knowledge of herbs and spices and their proper use.