Cook III, Team Member Dining Room | $500 Sign-On Bonus

About this role

Grow with us...

Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can’t do it alone. That’s why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us.

Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. A job at 1 Hotels is about more than punching a clock.   It's   about changing the world - little by little.   We're   the world's first mission-driven hotel   company   and   we've   got some lofty goals. All we ask is that you bring your true self and do all the good you can!  

$500 Sign-On Bonus This position is eligible for a $500 sign-on bonus, payable after 90 days of continuous employment.

MAIN DUTIES:  

As Cook   I I I , Team Member Dining Room you will   be responsible for   preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations for our team members.   The Cook   I I I, Team Member Dining Room should ensure that all ingredients used in dishes are of the highest quality. Additionally,   the Cook   I I I   should work well under pressure and   maintain   Team Member Dining Room standards during busy periods.  

GENERAL DUTIES:  

• Must be able to stand and/or walk for extended periods of time.  

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.  

• Maintain complete knowledge of and   comply with   all departmental/hotel policies and procedures.  

• Meet with the Chef to review assignments,   anticipated   business levels,   changes   and other information pertinent to the job performance.  

• Complete opening duties:  

• Set up workstation s   with required mis   en   place, tools, equipment and supplies according to standards.  

• Inspect the cleanliness and working   condition   of all tools,   equipment   and supplies .    Ensure everything   complies with   standards.  

• Check production schedule and pars.  

• Establish priority items for the day.  

• Inform the Chef of any supplies that need to be requisitioned for the day's tasks.  

• Transport supplies from the storeroom and stock in designated areas.  

• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies .    Maintain throughout the shift.  

• Start prep work and production of items needed for the day.  

• Select,   clean   and prepare fruits and vegetables.  

• Inform the Sous Chef of any shortages before the item runs out.  

• Communicate any   assistance   needed during busy periods to the Sous Chef to ensure   optimum   service to guests.  

• Maintain proper storage procedures as specified by   Health   Department and hotel requirements.  

• Minimize waste and   maintain   controls to   attain   forecasted food cost.  

• Disinfect and sanitize cutting boards and worktables.  

• Transport empty, dirty pots and pans to the pot wash station.  

• Direct and   assist   Stewards   in order to   make cleanup a more efficient process.  

• Breakdown   work station   and complete closing duties according to department   standards:  

• Return all food items to the proper storage areas.  

• Rotate all returned   product .  

• Wrap, cover,   label   and date all items being put away.  

• Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.  

• Return all unused and clean utensils/equipment to the specified locations.  

• Assist   with inventories as scheduled.  

• Assist   in plating up Banquet hot meals as assigned.  

• Restock items that were depleted during the shift.  

• Review status of work and follow-up actions   required   with the Chef before leaving.  

• Successful completion of the training/certification process.  

• Follow maintenance program and cleaning schedule.  

• Perform duties in other areas of kitchen as assigned.  

• Attend designated meetings.  

• Uphold the highest standards of cleanliness and professionalism.  

• Full ability to follow exact directions.  

• Ability to acknowledge and   assist   in producing quality food. Utilizing quality product, skill, creativity,   finesse   and proper execution, as shown.  

• Working knowledge of salad dressings and stocks. Ambition to learn sauces and butchery  

• Ability to execute recipes after proper training. Understanding the importance of every item used in a recipe and the importance of following direction.   

• Ability to   operate   all kitchen equipment correctly and safely.   Cleaning   safely and returning all clean parts back to   machine .   

• Dependable, tolerates stress, positive demeanor, adaptable/flexible, presentable, full of integrity, takes initiative.   

• Assist   stewards in the maintenance and cleanliness of the kitchen.  

• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications;   properly store   flammable materials.   

• Ensure compliance with hotel policies, procedures, and standards with self and colleagues.  

• Ensure uniform and personal appearance are clean and professional.  

• Maintain confidentiality of proprietary information.  

• Embody the 1 Hotels Vision,   Mission   and Compass; deliver on Our Promise, provide Good-Natured   Service   and uphold our Brand Pillars.  

QUALIFICATIONS & SKILLS:  

• Are organized and proficient at multitasking  

•  At least   2   year s   of related work experience.  

• Are a reliable team player willing to learn and adapt to new situations  

• Able to lift at least 50 lbs.  

• Proficient in verbal and written English commu

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