Cook (\"Cocinero/a\")

Azul Hospitality Group; Denver, Northern (CO, KY); On-site; USD 26,000 - 28,000; Full time

Benefits offered by this job

Food Handlers certification

Job summary

Azul Hospitality Group at Aloft Denver Downtown is seeking a kitchen-focused cook for full- or part-time shifts in Denver, CO. Prepare menu items for hotel outlets following standardized recipes, while upholding sanitation and safety standards.

You should have at least 2 years cooking experience, a Food Handlers certification, and the ability to work in a fast-paced, high-volume environment. This role requires teamwork, reliability, and attention to detail to ensure quality dishes for guests.

Qualifications

• High school or equivalent education required.
• Minimum 2 years cooking experience, preferably high volume.
• Food Handlers certification required.

Responsibilities

• Prepare food items for hotel outlets following standardized recipes.
• Measure and mix ingredients using kitchen equipment.
• Operate large-volume cooking equipment.
• Set up station with mise en place for service.
• Maintain sanitation and safety standards in work areas.
• Verify that prepared food meets quality and quantity requirements.
• Assist guests and follow safety policies.

Skills

Food preparation

Sanitation awareness

Communication skills

Leadership

Attention to detail

Self-motivation

Customer relations

Basic computer skills

English literacy

Teamwork

Education

High school diploma or equivalent

Tools

Cutting tools

Cookware and bakeware

Kitchen equipment

Job description

Job Details

Job Location: Aloft Denver Downtown - Denver, CO 80202

Position Type: Full-Time/Part-Time

Salary Range: $19.29 - $19.50 Hourly

Job Shift: Any

Job Category: Restaurant - Food Service

POSITION PURPOSE

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Self-driven and able to work independently.
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

EDUCATION

High school or equivalent education required.

EXPERIENCE

Minimum 2 years cooking experience, preferably high volume

LICENSES OR CERTIFICATIONS

Food Handlers certification required.

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.