Cook 2 (Grille, Saute, Broil, Raw Bar) - Varia - Hilton Norfolk The Main

Gold Key PHR; San Gabriel (CA); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Cook II to join their kitchen team. In this dynamic role, you will prepare food in accordance with production requirements, ensuring quality and safety standards are met. Your responsibilities will include maintaining a clean work area, following recipes meticulously, and collaborating with your team to deliver exceptional dining experiences. This position is perfect for those who thrive in fast-paced environments and are passionate about culinary excellence. If you have a strong work ethic and a positive attitude, this opportunity is for you.

Qualifications

• 2+ years of experience in a high-volume kitchen preferred.
• Knowledge of cooking techniques and safe food handling.

Responsibilities

• Prepare food according to recipes and standards.
• Maintain cleanliness and safety in the kitchen.
• Support team efforts and cooperate with colleagues.

Skills

Basic English

Mathematical skills

Ability to work under stress

Flexibility in scheduling

Team cooperation

Education

Basic English proficiency

Job description

Overview

The Cook II prepares food in accordance with production requirements and standard recipes. They are typically assigned to work at the grill, broil, sauté, and raw bar stations. The Cook II maintains a clean, sanitary, and safe station at all times to ensure the delivery of safe and quality products to guests. The successful Cook II will effectively set up the assigned station, produce products that meet quality standards and recipes, and demonstrate exemplary attendance.

Responsibilities

Level One

Responsibilities of Gold Key|PHR hourly Associates:

Know your job. Complete job skills training, possess a clear understanding of the job, adhere to property standards, listen attentively during pre-shift briefings, and seek clarification when needed. Apply your experience and training to accomplish tasks effectively.

Be on time. Follow attendance guidelines, report to work punctually and in uniform, and adhere to clock-in and clock-out procedures.

Be on stage. Be friendly, approachable, and willing to assist. Follow personal appearance standards, maintain good grooming and hygiene, and wear the proper uniform.

Serve. Conduct yourself professionally and collaboratively with guests and colleagues, aligning with the company’s service culture, “The Keys to Making it Right.”

Work smart. Understand shift needs, utilize resources efficiently, and complete assignments methodically and promptly, paying attention to detail.

Use your tools. Use approved tools and checklists to complete tasks.

Measure Up. Produce work that meets department standards in volume and quality, and achieve goals set by Department Leadership.

Respect the space. Keep your work area clean and organized. Report any deficiencies to your supervisor promptly.

Be safe. Report unsafe conditions, safety violations, or security issues according to company policy.

Support the Team: Cooperate with colleagues and supervisors to foster a positive work environment. Support team efforts responsibly and professionally.

Other duties as assigned.

Role-specific Responsibilities for this Department:

Follow food safety and cleanliness standards to maintain high-quality products.

Set up to pars for shift use, execute necessary preparations, handle freezer pulls, and set up lines. Communicate shortages or out-of-stock items.

Date and rotate all food containers, ensuring perishables are stored at proper temperatures.

Inspect and evaluate equipment daily for cleanliness, report repairs, and perform routine maintenance and cleaning.

Return unused food items to designated storage, covering and dating perishables.

Consistently produce products according to recipes and within ticket time standards.

Complete station closing checklist for a seamless transition to the next shift.

Qualifications

Type

Qualification

Skill

• Able to read, write, and speak basic English.
• Capable of understanding and applying basic mathematical skills (addition, subtraction, multiplication, division) for tasks like dilution ratios and portion control.
• Can follow simple one- or two-step instructions and handle standardized situations with minimal variation.
• Able to push, stand, stoop, bend, and lift items weighing up to 50-70 pounds repeatedly during the shift.
• Maintains a good attitude and work ethic to ensure maximum efficiency and guest satisfaction.
• Willing to work a flexible schedule, including weekends and holidays.
• Capable of working in a high-stress, fast-paced environment.
• Functions safely and efficiently under extreme kitchen heat conditions.

Education

• Able to read, write, and speak basic English.

Skills

• Ability to work under high stress and in fast-paced environments.
• Operate safely in extreme heat conditions.

Experience

• Preferably at least 2 years of experience in a high-volume kitchen.
• Possess comprehensive knowledge of proper cooking techniques, safe food handling, and adherence to recipes.