Cook (Isabelle's & Employee Dining Room)

Cook (Isabelle's & Employee Dining Room) Job Category: Hospitality Requisition Number: COOKI004286 Part-Time Locations Showing 1 location Isabelle’s Located on the lobby level and inspired by the sidewalk cafes of Europe, guests at Isabelle’s can enjoy continental breakfast options or a light lunch. In the evening, Isabelle’s showcases classic martinis from around the world. Isabelle’s is open to the public. Summary The Cook prepares delicious meals according to the fine‑dining restaurant menu. They follow instructions in cooking and delivering well‑prepared meals in an efficient and timely manner to ensure an excellent guest experience. They are knowledgeable in various ingredients and cooking techniques and are kept up to date on industry trends. They are within compliance to all safety and sanitation policies and procedures set by Hôtel Swexan. Job Functions Operations Assist the other bartenders monitoring and coordinating the day‑to‑day operations of his/her Bar during each shift and ensures all FOH SOP’s (including HACCP) are duly followed and fully executed. Ability to interact with staff (at all levels) in a fast‑paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Prepare ingredients to use in cooking. Set up workstations with all needed ingredients and cooking equipment. Cook food in various utensils and grillers. Check food while cooking to stir and turn. Ensure great presentation by dressing dishes before they are served. Check quality of ingredients. Monitor stock and place orders when there are shortages. Follow all safety and sanitation policies and procedures. Ensure his unit is well maintained and that all equipment’s, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Restaurant Manager. Communicate effectively with beverage manager/wine director, restaurant manager, banquet captain, servers, and host/hostess as appropriate to ensure the guest experience is as enjoyable and effortless as possible. Ensure service is performed in a timely, efficient yet comfortable manner to maintain proper pace of service. Ensure that quality and details are being maintained daily. Maintain complete knowledge of and ensure staff's compliance with all departmental/HH policies and procedures. Procurement and deliveries Checks and orders supplies of all food items. Checks quality of deliveries and documentation. Ensures correct storage of supplies. Ensure quality of products received. Ensure that all Coolers a cleaned and stocked daily up to the Stock Par. Sanitation and Equipment Conduct frequent walk troughs of the kitchen area and direct respective personnel to correct any deficiencies. Inspect the cleanliness of the line, floor, all kitchens stations, and direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH requirements. Maintain proper storage procedures as specified by Health Department and hotel requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up. Meetings & Communication Ensures a smooth communication with all direct reports and other Restaurants Managers/supervisors Attire, Language and Behavior Is always neatly dressed and groomed, and always behaves and speaks according to HH Division and Harwood International standards of excellence and image. Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks. Physical Demand The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to bend, stoop, reach and lift up to 50 lbs. Able to stand for prolonged periods of time. Creativity / innovation Personal organization Product knowledge Productivity Quality Sense of urgencyWork environment / safety This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and may require the employee to be on their feet for an extended period. May require bending, lifting, and carrying heavy items (up to 30lbs). Required Education & Experience High School diploma or equivalent Experience in cutting tools, cookware, and bakeware. Minimum of 3 years’ experience as a cook Knowledge of various cooking procedures and methods Food Handlers - Required Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Harwood Hospitality Group