Cook

DoubleTree by Hilton; Bloomington (IL); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Life Insurance

Long-term Disability

Short-term Disability

Paid Time Off

Health/Dental/Vision

401K with employer match

FSA

Voluntary Accident Coverage

Voluntary Critical Illness Coverage

Voluntary Life Insurance

Job summary

DoubleTree by Hilton in Bloomington, IL seeks a Full-Time Cook to join our busy kitchen team. The role focuses on preparing all food items from standardized recipes for the Lobby Bar and events, while maintaining top quality, presentation and cost efficiency.

The cook will ensure cleanliness and safe food handling, operate with production charts, and assist in various kitchen stations as needed by the Chef. Experience in hospitality is preferred and the position supports a strong team culture.

Qualifications

• Minimum 2 years hospitality experience.
• Ability to read and execute hotel standard recipes.
• Knowledge of sanitation and safety regulations.
• Proficiency in a range of cooking techniques.

Responsibilities

• Coordinate all food orders between stations and food servers.
• Prepare and display buffet items according to hotel standards.
• Maintain cleanliness and sanitation of work areas.
• Prepare all foods following hotel standard recipes.
• Breakdown buffets and store food properly at end of meal periods.
• Support other kitchen positions as needed.
• Promote guest satisfaction throughout the property.

Skills

Charbroiling

Poaching

Deep-frying

Sautéing

Braising

Roasting

Par-cooking

Food Preparation

Education

High School Diploma

Job description

Is a Culinary career right for you? We think so! DoubleTree by Hilton is now seeking a Full-Time cook to join their team! The cook's primary job function is to prep ingredients and cook the menu items according to DoubleTree's standards. We strive to ensure quality, presentation and consistency of every batch recipe that is served to our guests.Benefits:Employer Paid Life InsuranceEmployer Paid Long Term DisabilityEmployer Paid Short Term DisabilityPaid Time OffMedicalDentalVision401K with employer matchFlexible Spending Accounts (FSA)Voluntary Accident CoverageVoluntary Critical Illness CoverageVoluntary Life InsuranceJob DescriptionJob Title: CookDepartment: Food and BeverageReports To: Executive ChefEffective Date: September 29th, 2023General Summary:The cook is responsible for preparing all food items, based on standardized recipes, for the Lobby Bar and events, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.Essential Functions:Coordinate all food orders between stations and food servers.Assist in directing and correcting the presentation and portioning of food for all functions.Adhere to policies and procedures regarding sanitation and sanitary food handling.Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations.Have thorough knowledge of menus and the preparation required, according to hotel standards.Maintain cleanliness and organization of all storage areasPrepare and display buffet food items according to the hotel standards.Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.Recognize quality standards in fresh vegetables, fish, dairy, and meat products.Knowledge of herbs and spices and proper use of each.Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.Prepare food for as required, following specifications on Event Orders.Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous Chef.Breakdown buffets and plated meals, storing food and equipment properly at the end of each meal period.Work food stations as scheduled by the Chef or Executive Sous Chef.Know the location and operation of all fire extinguishing equipment.Practice safe work habits at all times to avoid possible injury to self or other employees.Use Production Charts as specified by hotel’s standards.Be able to support any position in the Kitchen that is in need of help.Perform additional duties as the need arisesPossess considerable knowledge in food preparation, presentation and portion control.Ability to plan, organize and direct the activities of employees in the kitchen area.Ability to develop an effective working relationship with fellow employees and supervisors.Ability to read, write and communicate effectively with co-workers and patronsGuest SatisfactionPromotes 100% guest satisfaction throughout the property. Instills the 100% guest satisfaction objective to Departmental and hourly associatesEnsures that all guest related issues are resolved in a manner consistent with the company’s goals and objectivesSupporting Functions:In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.Perform other duties and responsibilities as requested (i.e., special guest requests)Adheres to all Federal, State, and corporate policies in all functionsOther duties as assignedSpecific Job Knowledge, Skills and Ability:Education:Preferred: High School DiplomaExperience:Preferred: Minimum of 2 years hospitality experienceLicenses or Certificates:No specific requirementsGrooming:All employees must maintain a conservative, neat, clean and well-groomed appearance.Physical RequirementsStanding/walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, etc. Crouching: Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves, retrieve items from ovens.Stooping: Frequently. Lifting, demonstrating and training cooking techniques, putting supplies away, retrieve items from ovens.Twisting: Frequently. Cooking food, place or retrieve supplies, product, performing line positions.Balancing: Occasionally. Carrying supplies, product, working near hot equipment.Reaching (overhead/extension): Frequently. Working the line, reaching for objects, supplies.Handling / Grasping: Frequently. Supplies, knives, slicer, utensils, sauté pans, etc.Fingering / Feeling: Frequently. Spices, foods.Pushing/pulling: Average weight: Occasionally. Racks, carts with products weighing 5-50 pounds. Maximum weight.Lifting / carrying: Average weight; occasionally. Product, supplies weighing 1 to 35 pounds. Maximum weight: Frequently. 50 poundsThis description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. It does not exclude other duties as assigned.It is the policy of Tentac Enterprises to comply with all federal and state laws concerning the employment of individuals with disabilities and to act in accordance with regulations and guidance issued by the Equal Employment Opportunity Commission (EEOC)Tentac Enterprises provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.