Cook II: Banquets & Buffets - Hotel Kitchen Pro

Highgate; San Francisco (CA); On-site; USD 30,000 - 47,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) retirement plan

Paid holidays

Paid vacation

Paid sick leave

Educational opportunities / Tuition Re

Employee assistance program (EAP)

Jury duty leave

Job summary

Highgate Hotels in San Francisco Downtown SOMA is seeking a Cook II to prepare all food items for the Restaurant, Employee Cafeteria and Banquets, following standardized recipes and the highest quality standards. You will help ensure a consistent guest experience by producing appealing menu items and maintaining cost control.

Responsibilities include keeping storage areas organized, preparing buffet items, maintaining a clean, safe kitchen, and supporting other kitchen stations as needed to meet

Qualifications

• High School diploma or equivalent; hotel experience preferred.
• Culinary experience required.
• Flexible with long hours and shift flexibility.
• Able to stand for long periods and lift up to 50 pounds.
• Knowledge of menu preparation and essential cooking techniques.

Responsibilities

• Maintain organization of storage areas.
• Prepare and display buffet items per standards.
• Prepare all foods following hotel standard recipes.
• Maintain cleanliness and sanitation in kitchen.
• Follow health regulations and assist other stations as needed.

Skills

Culinary experience

Menu knowledge

Cooking techniques

Food safety sanitation

Stamina/physical endurance

Shift standing

Temperature tolerance

Flexibility with hours

Education

High School diploma or equivalent

Job description

Highgate Hotels in San Francisco Downtown SOMA is seeking a Cook II to prepare all food items for the Restaurant, Employee Cafeteria and Banquets, following standardized recipes and the highest quality standards. You will help ensure a consistent guest experience by producing appealing menu items and maintaining cost control.

Responsibilities include keeping storage areas organized, preparing buffet items, maintaining a clean, safe kitchen, and supporting other kitchen stations as needed to meet