Hotel Culinary & Fine Dining - Full Time

Job Summary:

Responsibilities:

All roles

• Responsible for ensuring food is cooked to proper standards
• Clean kitchen equipment and practice all HACCP (Hazard Analysis and Critical Control Points) procedures

Banquets/Pantry

• Prepare, measure, mix, follow recipes, and/or cook basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings, and other food items temperature of ovens, broilers, grills, roasters, and steam kettles
• May wash, slice, and peel vegetables and fruit. May carve and slice meat and cheese. Produce garde manger work for banquets and restaurants. May assist Pastry Chef/Head Baker with cake decorating
• Portion and arrange food on serving dishes and responsible for portion control and plate presentation. May prepare sandwiches to individual order or on a production line basis
• May cook, mix, and/or season ingredients to make dressings, batters, fillings, and spreads. May bake, broil, cook, fry, or steam food items as required to complete assigned production

Dinner Cook

• Prepare, season, and cook stocks, soups, sauces, meats, vegetables, desserts, and other foodstuffs for consumption in hotels and restaurants
• Read menus to estimate food requirements and procure it from storage
• Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Measure and mix ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads, gravies, desserts, sauces, and casseroles
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Add seasoning to foods during mixing or cooking according to personal judgment and experience. Observe and test food being cooked by tasting, smelling, and piercing with a fork to determine that it is cooked

Fine Dining/Specialty Cook

• Use a variety of cooking techniques such as braising, baking, roasting (oven or rotating spit), and high-level skillet/sauté work
• Operate all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Ability to inventory product, read menus (BEOs, Restaurant Orders), and estimate food requirements to create a production plan
• Maintain standards and specifications related to food preparation and food handling daily, understand measurement requirements
• Uphold food safety and sanitation guidelines, including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) procedures while understanding the science in cooking temperatures
• Demonstrate advanced culinary technical skills required in preparation of food and use of kitchen equipment
• Demonstrate the ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks, and Guests

Basic Qualifications:

• You must be at least 18 years of age to be considered for these roles
• Passion for Culinary and delighting our Guests with food!
• Minimum of 2 years of experience in culinary field with a focus on high volume production
• Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field
• Proficient knife skills
• Proven knowledge of culinary techniques and terminology
• Proven ability to read and understand recipes
• Organizational skills
• Ability to multitask and adapt to production requirements in a fast paced team environment
• Speed, accuracy, and efficiency are required and ability to work well under pressure
• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special events

Preferred Education

• Vocation School training or High School certification
• Culinary Education Degree, Certification from CIA, or equivalent
• Basic wine knowledge

Additional Information:

• The pay rate for this Banquets Pantry role is $25.50 per hour.
• The pay rate for this Fine Dining/Dinner Cook role is $28.00 per hour.
• The pay rate for this Fine Dining/Specialty Cook role is $30.00 per hour.