Cook 2 - Rural Society - Loews Chicago Hotel - Chicago, IL
Opened March 2, 2015, Loews Chicago Hotel features 400 guestrooms, including 25 suites, more than 25,000 square feet of innovative meeting space, multiple outdoor terraces for guest and function uses, spa/fitness center and an outdoor rooftop including a pool overlooking the city.
Boasting city and lake views from the guest rooms, the property is located just one block north of the Chicago River and two blocks east of North Michigan Avenue, in the heart of Chicago. The hotel is part of a highly visible 52-story tower comprised of the Loews Chicago Hotel and 390 luxury residential apartments.
The Cook 2 position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the cook station.
More specifically:
Reports directly to the Chef, Sous Chef, and Supervisor.
Reports to Cook I if any of the above is present.
Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
Must adhere to control procedures for cost/quality
Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
Ability to offer help, create and instigate new ideas for seasonal menus throughout the year in the restaurant and banquets
Comprehend and execute B.E.O.S
Able to handle pop ups
Practice inventory controls, including the preparation of and pick up of item from the storeroom
Stores all food in refrigerated boxes including covers, labels and dates.
Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
Maintains area in a clean condition at all times.
Responsible for the cleanliness of their assign station (table, cooler, cutting boards)
Will be required to work varying schedules that reflect the business needs of the hotel.
All other duties that are assigned
Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance.
Is polite, friendly, and helpful to all guests, management and team members
Attends all appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Responsible to have their own basic equipment (chef knife, paring knife, peeler, sharpener)
Required Skills & Experience:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:
Basic knife skills.
Ability to work pantry and grill station.
Knowledge on grill cooking temperature.
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all kitchen equipment.
Basic mathematical skills
Qualification Standards
Education: High school Diploma required.
Experience: Minimum of 3-4 years’ experience with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation.
Must be able to obtain Food Handler’s Card
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays
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