Cook - Sassetta

Highgate; Dallas (TX); On-site; USD 2,066,000 - 3,031,000; Full time

Job summary

The Joule Dallas, a Highgate Hotels property, seeks a Cook to prepare all food items in Restaurants, Room Service, Employee Cafeteria and Banquets, upholding high standards and food safety. This role requires maintaining cleanliness, accurate prep, and adherence to hotel recipes and service times.

The position is based at The Joule in Dallas, with duties across multiple outlets, including buffet service and event catering, in a fast-paced hotel environment.

Qualifications

• High School diploma or equivalent.
• Culinary experience required.
• Flexible and long hours sometimes required.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to opening to ensure prompt service.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for banquets as specified by the Chef or Kitchen Supervisor.
• Follow Health Department and Company regulations for food safety.

Skills

Culinary experience

Flexible hours

Ability to stand

Education

High School diploma or equivalent

Job description

Compensation Type

Hourly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.www.highgate.com

Location

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drawn to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

Overview

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.


• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.


• Prepare and display buffet food items according to the hotel standards.


• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.


• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.


• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.


• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.


• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.


• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.


• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.


• Know the location and operation of all fire extinguishing equipment.


• Practice safe work habits at all times to avoid possible injury to self or other employees.


• Use Production Charts as specified by hotel’s standards.


• Be able to support any position in the Kitchen that is in need of help.


• Follow all Health Department and Company regulations in regards to food and storage standards and safety.


• Be able to operate and maintain cleanliness of all kitchen equipment.


• Maintain a “Clean As You Go” policy.


• Assist in storage and rotation of food items according to hotel procedures.


• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.


• Culinary experience required.


• Flexible and long hours sometimes required.


• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.


• Ability to stand during entire shift


• Ability to withstand temperature variations both hot and cold.


• Have thorough knowledge of menus and the preparation required, according to hotel standards.


• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.


• Knowledge of herbs and spices and proper use of each.