Cook

Ocean House Collection; Westerly (RI); On-site; USD 22,000 - 32,000; Full time

Job summary

Ocean House Collection in Westerly, RI is seeking a Cook to support the hotel’s multiple dining venues. The role focuses on following directions for ingredient prep, maintaining proper temperatures, and delivering quality plates with attention to speed and presentation.

Ideal candidates will have culinary training or apprenticeship completion and be fluent in English, able to work flexible shifts in a 24/7 operation that includes weekends and holidays.

Qualifications

• Degree in culinary arts or equivalent preferred.
• Basic culinary experience strongly preferred.
• Fluency in English (written and spoken).

Responsibilities

• Follow instructions to perform necessary prep work for all food items.
• Maintain pace of service and ensure food served at proper temperatures.
• Keep prep areas and equipment clean and sanitary.
• Maintain proper par stock based on menus and forecasted levels.
• Communicate with supervisors and staff to ensure quality and pace.
• Assist with development of new recipes and menus as requested.

Skills

English fluency

Communication

Attention to detail

Education

Degree in culinary arts

Apprenticeship certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook

F&B Coast Administration Full Time Hourly Ocean House, Westerly, RI, US

30+ days ago Requisition ID: 1015

Salary Range: $16.00 To $23.00 Hourly

Ocean House Collection

Ocean House & Weekapaug Inn

Cook

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties. The Ocean House featuring 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Scope of Position

The Ocean House Cook is responsible for following instructions to perform necessary prep work of ingredients for use in preparation of all food items. The ideal candidate will be able to work in a manner that maintains a proper pace of service and services of orders at proper temperature while remaining safe. Follow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef.

Hourly Staff Schedule Requirements

All staff are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Reporting Relationship

Internal: The Cook reports directly to the Executive Sous Chef or Sous Chef.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Constantly and consistently exhibit Ocean House core values and standards of behavior including adherence to the Forbes 5-Star standards.
• Follow instructions to perform necessary prep work of ingredients for use in preparation of all food items.
• Follow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef.
• Keep all prep areas, tools, and equipment clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements.
• Ensure proper par stock is maintained based on menus and forecasted business levels.
• Communicate with supervisors, culinary staff, and service staff to ensure proper pace of service and quality of food is maintained.
• Complete required reports and paperwork after each shift as directed by supervisor.
• Assist with the development of new recipes and menus as requested.
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
• Other duties as assigned.

Required Job Knowledge, Skills, Experience, and Education

• Degree in culinary arts, certified completion of an accredited apprenticeship program or equivalent culinary accomplishment preferred.
• Basic culinary experience strongly preferred.
• Ability to communicate effectively and appropriately with fellow associates in a fast paced and often pressure filled environment.
• Must speak clearly and understandably and write legibly.
• Fluency in English both verbally and in writing.
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies, and procedures.
• Prioritize and organize tasks and work area.
• Ability to remain calm and resolve problems using good judgement as interpreted by the management.
• Follow directions.
• Work cohesively with co-workers as part of a team.
• Maintain confidentiality of guest/staff information and pertinent company data.

Physical Requirements

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.

PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF

Cook

I certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein.

1. GENERAL PHYSICAL REQUIREMENTS

Please check the ONE description of general physical requirements that best describes the work requirements of the position:

A. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.

B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work.

C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.

E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.

2. PHYSICAL ACTIVITIES

Please check ALL physical activities that apply to the essential functions of the position:

A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs, and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.

B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

D. Kneeling: Bending legs at knee to come to a rest on knee or knees.

E. Crouching: Bending the body downward and forward by bending leg and spine.

F. Crawling: Moving about on hands and knees or hands and feet.

G. Reaching: Extending hand(s) and arm(s) in any direction.

H. Standing: Particularly for sustained periods of time.

I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

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