Thompson Cook - Grill

Hyatt Hotels Corporation; Savannah (GA); On-site; USD 40,000 - 55,000; Full time

Job summary

Hotel Saint Augustine, Bunkhouse Hotels in Houston, TX is seeking a Cook 3 to lead a live fire grill station with a focus on high-quality, timely food and presentation. The ideal candidate will have 2 years of line experience, a culinary background, and the ability to train teammates, manage prep, and maintain kitchen cleanliness in a fast-paced environment.

Weekend and holiday availability is required. This role requires refined communication and a commitment to safety and sanitation standards,

Qualifications

• 2 years of previous line experience preferred.
• Culinary degree or related hotel experience preferred.
• Ability to stand for long periods.
• Must be able to work weekends and holidays.
• Refined verbal communication skills.
• Able to work single station in the kitchen.
• Candidate should be able to perform all basic cooking skills.
• A true desire to satisfy the needs of others in a fast paced environment.

Responsibilities

• Maintain live fire grill station and ensure food quality.
• Lead in its outlet and coach colleagues.
• Set up live fire grill station and station prep.
• Communicate prep and ordering needs to management.
• Train new colleagues on live fire grill station.
• Assist management with closing checklists.
• Cross-training and other duties as directed.

Skills

Verbal communication

Line experience

Customer focus

Standing ability

Weekend hours

Single station

Basic cooking skills

Education

Culinary degree

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means."

We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a
passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service,
with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that
belief in an atmosphere of spontaneity and authenticity. Cook 3 requires good communication and advanced culinary skills. The desired cook candidate will have 3+ years professional cooking experience with a good working knowledge or understanding of cooking ingredients and procedures and kitchen best practices. The overall objective and purpose of the Cook 3 position is to be a leader in their outlet, with a
focus on high-quality and timely food, in addition to maintaining their live fire grill station and work area and coaching other colleagues. The colleague is responsible for preparing quality food and pleasing presentations, as well as meeting food
handling and quality assurance standards.

Set up your live fire grill station as specified in a timely manner, tasting to ensure quality of all mise en place. Take ownership
of your live fire station, work actively to fix problems, don’t let them find you.

• Maintain personal prep lists and manage daily activities with little active oversite
• Thorough knowledge of all menu items
• Ensure all prep is done before the start of service, and any needs are communicated to a manager if you are unable to finish in time
• Make sure you are leaving the kitchen around you as you found it – no herb trails, floor drips, or spilled-over pot messes.
• If you see a pile-up of dishes in the dish station while a steward is not on duty, jump in and lend a hand.
• Work service with an eye to detail, cleanliness, and promptness. Be aware of your surroundings and your teammates and be willing to step in and help where necessary
• Clean your live fire grill station thoroughly at the end of your shift and get any dirty dishes promptly to the dish station. This includes, but is not limited to: flipping pans, discarding old mise en place, scrubbing down all surfaces and cooking equipment, replacing any foil as necessary, vacuuming and rolling up rugs, sweeping floors and under equipment, scrubbing and mopping floors, taking out any trash in food prep areas, and ensuring all equipment is turned off properly put away.
• Filling out accurate prep lists for station mates and am prep team.
• Communicating prep and ordering needs to management in a timely manner.
• Perform other tasks, including cross-training, as directed
• Training of new colleagues on live fire grill station, menu items.
• Assisting management with orders/closing checklists
• Able to have input on menu changes, provide valuable feedback on execution of menu items.
• Weekly deep cleaning projects as directed.
• Scheduled maintenance and cleaning of all floor drains
• All other job duties as assigned by leadership

Qualifications

• Refined verbal communication skills.
• 2 years of previous line experience preferred.
• Culinary degree or related hotel experience is preferred.
• Candidate should be able to perform all basic cooking skills.
• Able to work single station in the kitchen.
• A true desire to satisfy the needs of others in a fast paced environment.
• Ability to stand for long periods of time.
• Must be able to work weekends and holidays

Hotel Saint Augustine, Bunkhouse Hotels | Houston , TX , US

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