Cook I

Loews Hotels, LLC.; St. Louis (MO); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated Cook I to join their dynamic kitchen team. This role involves preparing high-quality dishes while adhering to food safety standards and maintaining a clean work environment. The ideal candidate will have a passion for culinary arts, a strong background in food preparation, and the ability to work collaboratively in a fast-paced setting. If you thrive in a team-oriented atmosphere and are eager to contribute to an exceptional dining experience, this opportunity is perfect for you.

Qualifications

• 3+ years cooking experience in upscale environments.
• Knowledge of food service sanitation standards and kitchen equipment.

Responsibilities

• Prepares and stores food products while ensuring quality.
• Monitors food presentation and service times.

Skills

Food Preparation

Food Safety Standards

Teamwork

Customer Service

Education

High School Diploma

Culinary Training Certification

Tools

Knives

Mixers

Slicers

Job description

Cook I

Live! by Loews St. Louis, MO is a branded collaboration between Loews Hotels & Co, The Cordish Companies and the St. Louis Cardinals, one of the most beloved sports franchises in the country. The hotel is part of phase two of the already successful Ballpark Village Live! complex and delivers unscripted, locally handcrafted Loews experiences for both group and leisure guests. Live! by Loews St. Louis features 216 guestrooms, 17,000 square feet of meeting and event space with spectacular views and multiple food & beverage outlets, including an outdoor lounge and a Bourbon Bar.

Job Specific

• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
• Prepares and stores raw food products properly
• Follows standardized recipes in the preparation and cooking of menu items
• Adheres to established portion control guidelines and minimizes waste
• Plates foods according to established plating/presentation guidelines
• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that a quality product is prepared and served in a timely manner
• Follows all Governmental Food Sanitation Standards at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of an equipment malfunction or safety hazards immediately
• Provides Stewards with timely notification of needs for clean dishes, pots, pans etc.
• Returns utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Is polite, friendly, and helpful to guests, management and fellow team members
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• High School Diploma, or equivalent
• Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand, stoop, bend; lift and carry up to 50 pounds
• Ability to read, write and speak English
• Ability to work flexible schedule to include weekends and holidays