Breakfast Cook

Hilton St. Petersburg Carillon Park; Saint Petersburg (FL); On-site; USD 21,000 - 28,000; Full time

Job summary

Hilton St. Petersburg Carillon Park is seeking a Breakfast Cook to prepare food items for complimentary service following recipes and standards, while maintaining a safe and sanitary kitchen environment.

The role involves standing for extended periods, working varied shifts including holidays and weekends, and contributing to guest satisfaction scores. Opportunities exist to advance from Lead Cook toward higher kitchen leadership within the Food & Beverage team.

Qualifications

• High School diploma preferred.
• Previous culinary experience or equivalent training required.
• Department of Health Sanitation certificate may be required.

Responsibilities

• Follow recipes to prepare food items accordingly.
• Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat.
• Prepare appetizers, salads, or cold dishes.
• Bake breads, rolls, or other baked goods.
• Portion, arrange, and garnish food for comp food server or deliver to guests.
• Maintain clean and sanitized work areas such as cutting boards, counters and work spaces.
• Secure and store food items properly.
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction.
• Follow safe food handling procedures.
• Follow guidelines related to sustainability practices related to HHM's EarthView program.
• Practice safe work habits and wear protective safety equipment.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Education

High School diploma

Department of Health Sanitation certificate

Job description

Opportunity: Breakfast Cook

Prepare food items for complimentary food service, according to recipes and standards, while maintaining a safe and sanitary work environment.

Potential Career Path

Lead Cook - Sous Chef - Executive Chef - Food and Beverage Director

Opportunity: Breakfast Cook

Prepare food items for complimentary food service, according to recipes and standards, while maintaining a safe and sanitary work environment.

Potential Career Path

Lead Cook - Sous Chef - Executive Chef - Food and Beverage Director

Essential Job Functions

• Follow recipes to prepare food items accordingly.
• Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat.
• Prepare appetizers, salads, or cold dishes.
• Bake breads, rolls, or other baked goods.
• Portion, arrange, and garnish food for comp food server or deliver to guests.
• Maintain clean and sanitized work areas such as cutting boards, counters and work spaces.
• Secure and store food items properly.
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction.
• Follow safe food handling procedures.
• Follow guidelines related to sustainability practices related to HHM's EarthView program.
• Practice safe work habits and wear protective safety equipment.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Position Requirements

• High School diploma preferred.
• Previous culinary experience or equivalent training required.
• Department of Health Sanitation certificate may be required.

Work Environment and Context

• Work schedule varies and may include working on holidays, weekends and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching.

What We Believe

People Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own It