Cook - Steakhouse Restaurant

• Maintain product quality and consistency, preparation levels and execution of menu items in accordance with hotel standards
• Responsible for station preparation and execution
• Assist other areas when needed
• Prepare food for meal service to order
• Manage time appropriately
• Be a team player
• Work quickly and accurately
• Provide support to the culinary team
• Maintain a positive attitude, especially under high pressure
• Work a station (or multiple) preparing meals to desired quality and presentation
• Maintain a quality standard as set by the hotel brand
• Assist the team towards achieving exceptional guest service
• Produce high quality meals in an efficient and safe manner
• Maintain preparation levels cleanly, proficiently, and safely, to obtain a seamless execution
• Exercise discretion and independent judgment when evaluating new programs, new services and new ideas
• Stay abreast of property goals to support the culinary division
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seek feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and own all complaints
• resolve issues immediately and follow up to ensure the guest’s satisfaction
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
• Foster a team belief that possesses and delivers on key strategies of guest service, team member relations, team cooperation, financial responsibility and asset management

• High School Diploma or equivalent
• Minimum of 3-5 years work experience in a cook position in a high volume restaurant atmosphere
• Proven experience as a line cook
• Food handler certification by state recognized agency
• Intermediate level knife skills utilized on a daily basis
• Intermediate understanding of various cooking methods, ingredients, equipment, and procedures
• Ability to undertake intermediate culinary duties including: grilling, sautéing, roasting, braising, frying, sauce preparation, and short order cooking
• Knowledge of intermediate cooking techniques
• Basic understanding of meat/seafood fabrication
• Ability to read a recipe and execute upon it consistently and quickly
• Advanced knowledge of food safety procedures and guidelines
• Able to execute opening and closing procedures
• Ability to work one to two (or more) stations on a cook line
• Knowledge of classic cooking techniques and dishes
• Practical knowledge of timing between stations
• Practical experience for base sauces from different cuisines
• Ability to work varied shifts, including weekends and holidays
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Professional appearance and demeanor

Culinary degree or certificate is appreciated

• Comprehensive health insurance
• retirement plans
• paid time off
• on-site wellness programs
• local discounts
• employee rates on hotel stays
• ongoing training and development opportunities