Overnight Hotel Cook

Curator Position at Hotel CarmichaelAt Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel's vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein's Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.Department: Food and Beverage Reports To: Executive Chef Status: Non-ExemptPosition Summary:Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.Cleans working and storage areas, tools, equipment and floors as needed. Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.Controls waste and maintain food cost.Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.Continually and properly trains and re-train all areas of food preparation, safety, and sanitation.Works safely and efficiently with all kitchen equipment.Ability to maintain food quality no matter what the business and staffing level.Ability to make decisions as needed to ensure quality guest service.May be required to work nights, weekends, and/or overtime.Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food.This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.