Cook

Join to apply for the Cook 2 role at Rosewood Sand Hill

Plan, prep, set up and provide quality service in all areas of hot food production—including hot menu items, garde manger, hot appetizers, entrees, side dishes, sauces, stocks and hot sandwiches—in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Use equipment and tools only as intended, properly and safely.
• Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Set up workstation with required mis‑en‑place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies; ensure everything complies with standards.
• Check production schedule and pars. Establish priority items for the day.
• Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies and maintain throughout the shift.
• Start prep work and production of items needed for the day.
• Select, clean and prepare meat, seafood and vegetables.
• Check P.O.S. printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift.
• Prepare and produce sauté, grill & sauce from the menu items for designated F&B outlets.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform the Kitchen Supervisor of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
• Inform Kitchen Supervisor of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist stewards to make clean‑up a more efficient process.
• Breakdown workstation and complete closing duties according to department standards:
• Return all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach‑ins/walk‑ins and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow‑up actions required with the Supervisor before leaving.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

• Experience:
  
  Minimum two years as a Cook 2 or similar at a 4‑ or 5‑star hotel or restaurant.
• Education:
  
  High school diploma; culinary certification preferred.
• General
  
  Skills:
  
  Attention to detail, speed and accuracy; prioritize, organize and follow up; clear thinker who remains calm and resolves problems using good judgment; follows directions thoroughly; understands guests’ service needs; works cohesively with co‑workers as part of a team; works with minimal supervision; maintains confidentiality of guest information and hotel data.
• Technical
  
  Skills:
  
  Ability to prioritize, organize and follow through; remain calm under pressure of meeting production schedules and timelines; coordinate transport of goods; work an 8–12 hour shift in hot, noisy and sometimes close conditions; use all senses to meet quality standards; identify and differentiate dates; operate, clean and maintain all required equipment;…