Cook

Compensation Type

Hourly

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.

The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.

The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay is an iconic property originally opened in 1927 as one of the first Ritz‑Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286‑room luxury hotel with 16,000‑sq‑ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.

The Cook I is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, 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 storage areas while minimizing waste and maximizing cost/production ratio.

• Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.
• Lead the team or station in a absence of chef or other manager
• Assist in controlling costs by maintaining food cost within budgeted guidelines.
• Keep the inventory level of food items required for day to day operation, and assist the chef in ordering process
• Follow FIFO standard “ first in and first out “ and ensure team follow that in all operations.
• Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
• Ensure the completion and display of buffet items according to hotel standards.
• Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
• Supervise the preparation of food for the Employee Cafeteria, as necessary.
• Ensure that food is prepared following hotel standard recipes.
• Be familiar with all kitchen tools and equipment to include:
  Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
• Maintain the “Clean As You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
• Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
• Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees.
• Assist, as necessary, with the following:
  Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure…