Line Cook: Banquets, Buffet & Room Service

Highgate; Boston (MA); Presencial; USD 25 000 - 39 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Medical insurance

Paid holidays

Paid vacation

401(k) Retirement Plan

Resumo da oferta

Highgate Hotels is seeking a Cook 3 at The Newbury Boston. The role covers all food items for Restaurants, Room Service, Employee Cafeteria and Banquets, ensuring quality and safety in every dish.

The position requires solid knowledge of menus, kitchen operations, and the ability to maintain clean, organized workspaces while meeting service levels. Flexible hours and teamwork are essential to support all outlets.

Qualificações

• Education: High School diploma or equivalent and/or 1 year of experience in a hotel or related field preferred.
• Culinary Diploma preferred.

Responsabilidades

• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to opening to ensure guests are served promptly.
• Prepare and display buffet food items according to hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• Maintain a clean and sanitary kitchen environment and proper handling/storage.
• Prepare food for Banquets and Employee Cafeteria as specified.
• Follow health department and company regulations for safety and storage.

Formação académica

High School diploma or equivalent and/or 1 year of experience in a hotel or a related field preferred.

Culinary Diploma preferred.

Descrição da oferta de emprego

Highgate Hotels is seeking a Cook 3 at The Newbury Boston. The role covers all food items for Restaurants, Room Service, Employee Cafeteria and Banquets, ensuring quality and safety in every dish.

The position requires solid knowledge of menus, kitchen operations, and the ability to maintain clean, organized workspaces while meeting service levels. Flexible hours and teamwork are essential to support all outlets.