Cook I (Docent Steak)

Harwood Hospitality Group; Dallas (TX); On-site; USD 28,000 - 42,000; Full time

Job summary

Harwood Hospitality Group in Dallas is seeking a Cook I to work across kitchen stations, manage inventories, and ensure outlet standards are met. You will handle food preparation and uphold quality, cleanliness, and safety regulations.

Responsibilities include assisting chefs, labeling foods, and maintaining organization. Candidates should have basic math, reading recipes, and English proficiency, plus 3 years of culinary experience in a high-volume luxury setting.

Qualifications

• Must communicate in English, read recipes, and perform basic math.
• 3 years culinary experience in high volume luxury/hotel setting.
• Strong sanitation and knife skills are required.
• Ability to work organized and in a team.

Responsibilities

• Prepare and finish foods on all kitchen stations.
• Maintain cleanliness and sanitation of work areas and equipment.
• Assist Chef de Partie and Chef as needed.
• Label and date products for safekeeping.
• Apply knife skills proficiently.
• Close workstation and complete duties, store and rotate items.
• Maintain accurate inventories and notify restocking needs.
• Notify chef on duty if tasks cannot be completed on time.

Skills

English communication

Knife skills

Teamwork

Calm under pressure

Education

High school diploma or GED

Tools

Food Handler Safety Training

Sanitation knowledge

Job description

Job Description

The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations.

Job Description

The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations.

Job Responsibilities include but are not limited to the following:

• Responsible for preparing and finishing foods on all stations with the kitchen
• Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.
• Assist the Chef de Partie and Chef as needed in execution of production.
• Properly label and date all products to ensure safekeeping and sanitation.
• Apply adept knife skills required for preparation.
• Must be able to breakdown workstation and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label, and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.
• Maintain accurate inventories while informing management of restocking needs to prevent product shortages.
• Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.

Qualifications

• Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus.
• 3 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment.
• Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills.
• Requires the ability to work in an organized fashion and within a team environment.
• Ability to work well under pressure, be a logical thinker, remain calm and resolve problems using good judgement.
• Must possess the ability to prioritize and follow through in order to meet deadlines.
• Must be able to obtain and maintain any licensing or active work cards required for this position at all times.
• Culinary training degree is preferred, but not required.
• Highschool diploma or G.E.D required.
• Candidates must be a minimum of 18 years of age.
• Requires valid Food Handler Safety Training card.
• Must have the ability to lift up to 50 lbs. at a time, push/pull up to 400 lbs. at a time; and handle heavy machinery such as pallet jacks, tuggers, etc.