Cook - Stretto Chophouse

The Cook is responsible for maintaining product quality and consistency, preparation levels and execution of menu items in accordance with hotel standards. The cook is responsible for their station preparation and execution, as well as assisting other areas when needed. This role prepares food for meal service to order, candidate must possess a thorough understanding of various cooking methods, ingredients, equipment, and procedures. The ideal candidate will accomplish their tasks by managing their time appropriately, being a team player, working quickly and accurately, while providing support to the culinary team, ending in a positive guest experience. This position reports directly to departmental Lead Cooks, Sous Chefs and Chef de Cuisine.

Responsibilities

Maintaining product quality and consistency, preparation levels and execution of menu items in accordance with hotel standards; Preparing food for meal service to order; Working a station or multiple stations to prepare meals to desired quality and presentation; Assisting the culinary team and other areas when needed; Ensuring exceptional guest service and a positive guest experience; Managing guest requests and resolving complaints immediately; Developing collaborative relationships with support departments

Requirements

High School Diploma or equivalent; Minimum of 3-5 years work experience in a cook position in a high volume restaurant atmosphere; Proven experience as a line cook; Food handler certification by state recognized agency; Intermediate level knife skills; Intermediate understanding of various cooking methods, ingredients, equipment, and procedures; Ability to undertake intermediate culinary duties including grilling, sautéing, roasting, braising, frying, sauce preparation, and short order cooking; Knowledge of intermediate cooking techniques; Basic understanding of meat/seafood fabrication; Ability to read a recipe and execute upon it consistently and quickly; Advanced knowledge of food safety procedures and guidelines; Ability to execute opening and closing procedures; Ability to work one to two (or more) stations on a cook line; Knowledge of classic cooking techniques and dishes; Practical knowledge of timing between stations; Practical experience for base sauces from different cuisines; Ability to work varied shifts, including weekends and holidays; Excellent customer service skills; Ability to function well under pressure and manage multiple priorities; Excellent organizational, analytical and project management skills; Professional appearance and demeanor

Nice to have

Culinary degree or certificate