Cook I, Full Time- Hotel Mockingbird

Coury Hospitality; Dallas (TX); On-site; USD 30,000 - 42,000; Full time

Job summary

Coury Hospitality in Dallas is seeking a Kitchen Cook to prepare a variety of foods for breakfast, lunch or dinner at the assigned station, including setup and breakdown in line with company standards and safety policies.

Responsibilities include following recipes and portion sizes, handling a range of cooking methods, maintaining sanitation, supervising staff, controlling waste and cost, and ensuring guest satisfaction through professional teamwork and timely service.

Qualifications

• Ability to follow recipes and production records.
• Ability to weigh and measure ingredients.
• Maintain food quality even with varying staffing levels.
• Ability to adapt to changing procedures and staff.
• Able to absorb a lot of information quickly.
• Good knife and equipment handling skills.

Responsibilities

• Set up, clear and break down workstation.
• Prepare food per recipes and portion sizes.
• Cook a variety of items (roasting, broiling, baking, frying, steaming, stewing).
• Operate kitchen equipment and follow safety procedures.
• Clean and sanitize work areas, tools, and floors.
• Identify hazards and report maintenance needs to the Manager.
• Supervise Kitchen staff to maintain guest satisfaction and teamwork.
• Control waste and monitor food costs.
• Maintain sanitation requirements and proper storage of ingredients.
• Train and re-train staff on safety and food preparation procedures.
• Respond to questions and provide customers with high-quality service.

Skills

Recipe following

Ingredient weighing

Food quality control

Adaptability

Information retention

Knife skills

Team motivation

Job description

DEPARTMENT: Food and Beverage

REPORTS TO: Sous Chef

STATUS: Non-Exempt

POSITION SUMMARY:

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.

PRIMARY JOB DUTIES:

• Sets up, clears and breaks down workstation.
• Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
• Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to the Manager as they occur.
• Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
• Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
• Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

PHYSICAL ABILITIES

• Must be able to stand on hard surfaces for up to eight (8) hours.
• Position also involves bending, stooping, and walking.
• Must be able to lift and pull boxes, pans, and trays up to fifty (50) pounds.
• Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.