Job: Cook II

This posting has expired and is no longer available.

Job Description

This position is responsible for planning and preparing breakfast, lunch and dinner items, and works closely with Culinary team in carrying out daily tasks, and in accordance with established standards. The ideal candidate will have advanced culinary skills and cooking methods, and accustomed to working in a highly collaborative and communicative team environment.

 Responsibilities: 

  • Prepares daily production list
  • Sets-up assigned work station
  • Performs mathematical calculations including recipe conversions, and assistance with inventories counts and controls
  • Plans and preps for the next day’s special events and/or dinners
  • Preps and plates menu items and special requests
  • Set-up and serve functions, including breakfast, lunch and dinner buffets
  • Regularly inspect refrigerators to ensure proper food rotation, covered and rotation
  • Properly receive and check food items upon delivery and from requisition orders
  • Maintains strict adherence to all core safety and food handling/preparation guidelines and procedures set forth by the organization, and actively maintains the team’s commitment to fostering an environment of quality food preparation and awareness
  • Ensures and complies with sanitation standards as set forth by Scottsdale National, local, state, and federal regulations, as well as the cleanliness and organization of the Kitchen
  • Ensures adherence to safety standards and assists in preventing accidents by being aware of hazardous situations
  • Hands-on experience operating culinarily production equipment and machinery. Routinely checks and reports any equipment malfunctioning and/or failures to Chef De Partie
  • Sets a personal example of being on time, possessing a positive and calming attitude and dedicated to excellence in all situations
  • Completes other duties as assigned

 Experience and Education Required:

  • 2+ years fine dining or 4+ years international/regional cooking experience in a hotel, high-end resort or club environment  
  • Previous supervisory and/or leadership experience with strong Garde Manger and cooking skills
  • Strong desire to teach, train, mentor and inspire team with a “can-do” attitude in all situations
  • Use of appropriate Kitchen terminology
  • Degree in Culinary Arts, and advanced culinary skills and cooking methods

Skills Requirements: 

  • Experience handling food orders in a timely, skillfully and confidently
  • Strong relationship, communication and collaboration skills to effectively partner with co-workers, broader Culinary team, and Front of the House
  • Must have strong command of the English language, and able to speak, read and write in English
  • Flexible approach, based on business demand, and able to work varying working hours
  • Possess a high level of self-motivation, accountability, use of sound judgement and willingness to do what it takes to get the job done
  • Neat and polished appearance
  • Demonstrated confidentiality, honesty, and integrity in all situations