Line Cooks-PT Shifts

The Cook

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities include:

Maintain cleanliness and organization of all storage areas.

Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.

Prepare and display buffet food items according to the hotel standards.

Recognize quality standards in fresh vegetables, fish, and dairy and meat products.

Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.

Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.

Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.

Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.

Breakdown 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 at all times to avoid possible injury to self or other employees.

Use Production Charts as specified by hotel's standards.

Be able to support any position in the Kitchen that is in need of help.

Follow all Health Department and Company regulations in regards to food and storage standards and safety.

Be able to 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 hotel procedures.

Sign keys out and back in under supervision as needed.

Qualifications include:

High School diploma or equivalent and/or experience in a hotel or a 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 the following cooking techniques: charbroiling, poaching, deep-frying, saut, braising, roasting and par-cooking.

Knowledge of herbs and spices and proper use of each.

Benefits include:

We are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

• Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave (provided in accordance with applicable law)
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based in Washington:

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service
• Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based in Colorado:

• 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year
• Up to 20 days of paid vacation per year, based on classification and length of service
• 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based in California:

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.
• Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement ("CBA"). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.

**The above-referenced benefits do not apply to part-time positions

Highgate Hotels