Cook II - The Ricardo Marriott

Coury Hospitality; Texas; Hybrid; USD 19,000 - 25,000; Full time

Job summary

Coury Hospitality seeks a dedicated kitchen team member to prepare a variety of foods at the assigned station, following recipes, safety and sanitation standards.

Responsibilities include setting up and breaking down the workstation, monitoring food quality and temperature, and working with a team in a fast-paced environment. The role may require nights, weekends, and overtime, as needed.

Qualifications

• Ability to follow recipes and calculate amounts within recipes.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

Responsibilities

• Prepares a variety of foods with various cooking methods to meet production schedules.
• Pulls required items in sufficient quantities to prep according to menu forecasts and prepares ingredients.
• Sets up, clears and breaks down workstation.
• Prepares foods per company recipes and checks doneness and quality.
• Cleans and sanitizes kitchen area, tables, tools, knives and equipment.
• Reports maintenance problems to Supervisor and follows safety policies.
• Maintains proper food temperatures and storage procedures.
• Controls waste and monitors food cost.
• Trains and retrains staff on food prep and sanitation.
• Maintains teamwork and open communication with staff and supervisors.

Skills

Follow recipes

Adapt to change

Follow instructions

Maintain food quality

Decision making

Teamwork

Night/Weekend/OT flex

Tools

Ovens

Stoves

Grills

Microwaves

Fryers

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 standards and safety and sanitation policies.

PRIMARY JOB DUTIES

• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare coldfoods. Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks down workstation.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and retrain all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.

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 follow recipes and calculate amounts within recipes.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

PHYSICAL DEMANDS

• Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
• Ability to stand /walk for long periods of time (6 hours or greater).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food.
• Ability to reach, twist trunk and neck frequently.

This job description is not intended to create a contract of employment. Employment with the Company isat-willand may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.