Cook

Wyndham Hotels & Resorts; Princeton (NJ); On-site; USD 10,000 - 60,000; Full time

Job summary

Wyndham Hotels & Resorts is seeking a Cook for their Princeton location. The Cook will be responsible for preparing meals, maintaining cleanliness, and ensuring food safety standards. This role requires flexibility in hours and a strong culinary background, offering a dynamic working environment in a respected hospitality company.

Qualifications

• Culinary experience required.
• Ability to exert up to 50 pounds and stand during entire shift.
• Knowledge of menus and preparation standards.

Responsibilities

• Prepare all food items based on standardized recipes.
• Maintain cleanliness and sanitation in the kitchen.
• Assist in food preparation for various outlets.

Skills

Culinary skills

Knowledge of cooking techniques

Food safety knowledge

Education

High School diploma or equivalent

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 including New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in Europe, Latin America, and the Caribbean. The company's global property portfolio exceeds $20 billion in asset value and generates over $5 billion in revenue. Highgate offers expert guidance throughout all stages of the hospitality property cycle and develops bespoke hotel brands using industry-leading revenue management tools. The company’s executive team comprises some of the most experienced leaders in the hotel management industry. Highgate has corporate offices in London, New York, Dallas, and Seattle.

Location

Graduate Princeton - Princeton, NJ

Overview

The Cook is responsible for preparing all food items based on standardized recipes for various outlets including Restaurants, Room Service, Employee Cafeteria, and Banquets. The role requires maintaining high standards of food quality, cleanliness, sanitation, and safety, while minimizing waste and maximizing efficiency.

Responsibilities

1. Maintain cleanliness and organization of all storage areas.
2. Complete necessary food and station preparation prior to restaurant opening to ensure prompt and efficient 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 with proper handling, storage, and sanitation.
6. Prepare food for Banquets following specifications on Banquet Event Orders.
7. Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
8. Follow hotel standard recipes for all foods; prepare specials under supervision.
9. Break down buffets and kitchen line, storing food and equipment properly after each meal.
10. Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
11. Know the location and operation of all fire extinguishing equipment.
12. Practice safe work habits to prevent injuries.
13. Use Production Charts as specified by hotel standards.
14. Support any kitchen position in need of help.
15. Follow all Health Department and company regulations regarding food safety and storage standards.
16. Operate and maintain cleanliness of all kitchen equipment.
17. Maintain a "Clean As You Go" policy.
18. Assist in storage and rotation of food items according to hotel procedures.
19. Sign keys out and back in as needed under supervision.

Qualifications

1. High School diploma or equivalent and/or experience in a hotel or related field preferred.
2. Culinary experience required.
3. Flexible with long hours sometimes required.
4. Ability to exert up to 50 pounds of force occasionally, and 20 pounds frequently or constantly.
5. Ability to stand during entire shift.
6. Ability to withstand temperature variations hot and cold.
7. Thorough knowledge of menus and preparation standards.
8. Proficiency in cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.
9. Knowledge of herbs and spices and their proper use.