Highgate
Line Cook 1 (Entry level) position at Highgate Hotels, in the Elser Hotel & Residences, Miami, FL. Compensation is hourly.
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 cleanliness, sanitation, safety and cost efficiency.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation before opening of the restaurant to serve guests promptly.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy and meat products.
Maintain a clean and sanitary environment with knowledge of proper handling, storage and sanitation.
Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes; specials under direction of the Chef or Kitchen Supervisor.
Break down 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 to avoid injury.
Use Production Charts as specified by hotel standards.
Be able to support any position in Kitchen that needs help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
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 procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High School diploma or equivalent and/or experience in a hotel or 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 cooking techniques such as charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Knowledge of herbs and spices and proper use of each.
Seniority level Entry level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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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 cleanliness, sanitation, safety and cost efficiency.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation before opening of the restaurant to serve guests promptly.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy and meat products.
Maintain a clean and sanitary environment with knowledge of proper handling, storage and sanitation.
Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes; specials under direction of the Chef or Kitchen Supervisor.
Break down 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 to avoid injury.
Use Production Charts as specified by hotel standards.
Be able to support any position in Kitchen that needs help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
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 procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High School diploma or equivalent and/or experience in a hotel or 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 cooking techniques such as charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Knowledge of herbs and spices and proper use of each.
Seniority level Entry level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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