Cook I

The Cook I is responsible for setting up and breakdown of stations responsible for all food cooking in assigned areas making sure quality of prep and service is at the highest standards prepares daily and nightly prep list for following day. Checking of all meats seafood produce and grocery supplies.

• Works collaboratively with other prep cooks and Sous Chefs and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Follow safe practices in the kitchen.
• Participate in trainings required by the management.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all meat produce and presentation.
• Responsible for quality and quantity control of the produce received.
• Maintain refrigerator and kitchen in clean organized manner.
• Practice FIFO storage in the fridges and freezers (First in First out).
• Be knowledgeable of Department of Health practices.
• Keep the temperature logs updated and ensure that it is always visible in the designated areas.
• Use the appropriate cutting boards assigned per food product / colors.
• Make the Executive Sous Chef or Sous Chef aware of any special products needed for coming functions.
• Follow SOPs in place for kitchen preparation and specific Raffles Boston task.
• Know and apply all local health department sanitation laws.
• Assess food portion size visual appeal.
• Communicate with Chefs to indicate opportunities to reduce food waste.
• Knowledge of operating all stoves ovens grills and fryers
• Serve safe certified
• Prepares proper foods on proper plateware.
• Work closely with management team to create seasonal menu items.
• Properly label date and store all mise en place per department of health.
• Assist management team in conducting station inspections for all stations prior to and after meal service.
• Expected to assist in onboarding new employees by demonstrating proper station set up execution and break down.
• Assists management team to ensure all employees are completing their side work. (Station prep lists cleaning projects)
• Conducts daily food inventory to assist the management team in accurate ordering.
• Writes an accurate daily prep list based on the kitchen production par levels.
• Ability to work all kitchen stations and assist all culinary outlets.
• Assist expediting meal service from behind line in tandem with the chef.
• Assist in holding all team members accountable for their stations.
• Responsible for creating specials to eliminate food waste while training the staff on execution and flavor profiles.
• Ability to conduct pre-shift with the staff in order to relay proper information for the day.
• Executes luxury hotel standards and complies with special guest requests.
• Able to follow recipes and execute them accordingly.
• Other duties as assigned.

Qualifications :

Education & Experience: 

• 3 years of food prep experience in a restaurant or hotel.
• Culinary degree preferred but not required.
• Must have knowledge of food preparation techniques as well as health department rules and regulations.

Physical Requirements:

• 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.

General Requirements:

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written with all levels of employees and guests in an attentive friendly courteous and service oriented manner.
• Must be effective at listening to understanding and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
• Maintain regular attendance in compliance with Hotel Standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming.
• Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
• Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management

Additional Information :

• Hourly Wage: Introductory rate of $30.60 and then rate increases to $34.00 after successful completion of 90-day probationary period.
• Employee benefit card offering discounted rates in Accor worldwide for you and your family. 
• Excellent Company benefits including medical dental vision and life insurance. 
• Personalized development opportunities across Accors extensive brand portfolio.  
• Ability to make a difference through our Corporate Social Responsibility activities.

Remote Work :

No

Employment Type :

Full-time