Banquet Cook III

Davita Inc.; Arlington (TX); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading company in hospitality seeks a skilled Cook to join their kitchen team. The ideal candidate will have experience in an upscale, high-volume environment and a strong understanding of food safety standards. Responsibilities include preparing high-quality meals, adhering to sanitation guidelines, and ensuring optimum kitchen efficiency. Join a vibrant team dedicated to providing exceptional guest experiences in a dynamic setting!

Qualifications

• One year cooking experience in upscale, high volume environments.
• Ability to stand, stoop, bend; lift and carry up to 35 pounds.
• Ability to work flexible schedules including weekends and holidays.

Responsibilities

• Prepares food according to established recipes and guidelines.
• Maintains cleanliness and organization in the kitchen.
• Ensures quality and timely food service to guests.

Skills

Food Service Sanitation Standards

Standard Kitchen Equipment

Basic Cooking Skills

Education

High School Diploma or equivalent

Culinary training/certification

Job description

Live! By Loews-Arlington, TX treats guests to an unprecedented upscale experience that blends sports and entertainment with first-class hospitality and superior amenities. Ideally positioned between the new Texas Rangers' ballpark and Dallas Cowboys' Stadium, the 302-room hotel boasts an infinity-edge pool, a rooftop terrace and floor-to-ceiling windows that offer sweeping views of the Arlington Entertainment District.

Assists Cooks l & ll in the preparation of food cooked to order, preps food for service, according to established standardized recipes.

Job Specific

• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
• Prepares and stores raw food products prior to cooking
• Follows standardized recipes in the preparation of menu items prior to cooking
• Adheres to established portion control guidelines, minimizes waste
• Plates foods according to established plating/presentation guidelines
• Monitors finished product waiting for server pick up 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 any equipment malfunction or safety hazard immediately
• Provides Steward with timely notification of need for clean dishes, pots, pans etc.
• Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all unused 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 shift
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• 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 its equivalent
• One year cooking experience in upscale, high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as "Cook" from a recognized culinary training school
• 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 35 pounds
• Ability to read, write and speak English
• Ability to work flexible schedule to include weekends and holidays