Cook 3

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'sabout changing the world - little by little.We'rethe world's first mission-driven hotelcompanyandwe'vegot 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 CookIII, you willbe responsible forpreparing food according to recipe specifications and ensuring the overall success of our daily culinary operations.The CookIII should ensure that all ingredients used in dishes are of the highest quality. Additionally,the CookIIIshould work well under pressure andmaintainrestaurant 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 andcomply withall departmental/hotel policies and procedures.

• Meet with the Chef to review assignments,anticipatedbusiness levels,changesand other information pertinent to the job performance.

• Complete opening duties:

• Set up workstationswith required misenplace, tools, equipment and supplies according to standards.

• Inspect the cleanliness and workingconditionof all tools,equipmentand supplies. Ensure everythingcomplies withstandards.

• 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,cleanand prepare fruits and vegetables.

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

• Communicate anyassistanceneeded during busy periods to the Sous Chef to ensureoptimumservice to guests.

• Maintain proper storage procedures as specified byHealthDepartment and hotel requirements.

• Minimize waste andmaintaincontrols toattainforecasted food cost.

• Disinfect and sanitize cutting boards and worktables.

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

• Direct andassistStewardsin order tomake cleanup a more efficient process.

• Breakdownwork stationand complete closing duties according to departmentstandards:

• Return all food items to the proper storage areas.

• Rotate all returnedproduct.

• Wrap, cover,labeland 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.

• Assistwith inventories as scheduled.

• Assistin plating up Banquet hot meals as assigned.

• Restock items that were depleted during the shift.

• Review status of work and follow-up actionsrequiredwith 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 andassistin producing quality food. Utilizing quality product, skill, creativity,finesseand 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 tooperateall kitchen equipment correctly and safely.Cleaningsafely and returning all clean parts back tomachine. 

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

• Assiststewards 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 storeflammable 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,Missionand Compass; deliver on Our Promise, provide Good-NaturedServiceand uphold our Brand Pillars.

QUALIFICATIONS & SKILLS:

• Are organized and proficient at multitasking

•  At least2yearsof 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 communication

• Able to stand forlong periodsof time

• Food Handling certification(can be obtained during employment)

Due to the nature of the hospitality industry, employeesare required towork varying schedules, including holidays, to accommodate the business and demands of the hotel

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees willbe requiredto perform any other job-related duties assigned by their supervisor.

Starwood Hotelsis an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any specialaccommodation, please visit People Operations.

Please note that your job description is notan exhaustiveof tasks and duties, butservesa guideline for daily duties, which may change from time to time.