Cook II

Embassy Suites by Hilton Tampa Airport Westshore; Tampa (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading hotel in Tampa is seeking a Cook II to manage food production and quality control. The ideal candidate will have experience in broiler cooking and a strong understanding of sanitation standards. Responsibilities include preparing food items, maintaining kitchen equipment, and ensuring a safe work environment. Join our team to contribute to exceptional guest experiences and uphold our culinary standards.

Qualifications

• 3 years of cooking experience preferred, especially broiler cooking.
• Basic knowledge of food and beverage preparations and service standards.

Responsibilities

• Responsible for food production and quality control on the front line station.
• Prepares daily preparation lists and follows recipes.
• Maintains cleanliness of all equipment and working areas.

Skills

Cooking

Food Safety

Sanitation Standards

Guest Relations

Education

Food Handler Card

Tools

Kitchen Equipment

Job description

Westmont Hospitality Group

Embassy Suites by Hilton Tampa Airport Westshore Hotel

Cook II

Job Description

JOB SUMMARY

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front line station.

The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of products, checking on portion control, especially in specific cuts of meat, to maintain quality products.
• Keeps all refrigeration, equipment, storage, and working areas in clean, working condition to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when needed.

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• 3 years of cooking experience is preferred. Broiler cooking is preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language is sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Source: Hospitality Online