Cook - Boise, United States - Resolute Road Hospitality

Description

Job Type

Full-time

Description

The Hilton Garden Inn located in Boise Idaho is looking to add to our hospitality family This hotel recently completed a beautiful renovation and is perfectly located across the street from restaurants and entertainment at the Boise Spectrum Center. Come join a wonderful group of people, and a great brand of hotels to start your career

SUMMARY

Resolute Road Hospitality, a national third-party hospitality management company, is seeking dynamic, driven, service-oriented people to join our family Whether your goals are short or long-term, we have limitless opportunities for growth within our company. Our leadership team is here to help you realize your full potential and feel supported every step of the way. Join us on the road ahead.

BENEFITS

Travel Perks (Affordable travel for YOU)

Optional Daily Pay (Faster Pay)

Flexible Schedules (Work around YOUR needs)

Health/Life Insurance (Peace of mind)

401k (Long-term planning)

Paid Time Off (You earned it)

Dental/Vision

Employee Assistance Program

Referral Program

OVERVIEW

Prepares meals for guest consumption; ensures kitchen is clean and in compliance with health codes.

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Reads menu to estimate food requirements and orders food from supplier or procures it from storage
• Adjusts thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles
• Measures and mixes ingredients according to recipes, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, desserts, sauces, and casseroles
• Sets up and stocks stations with all necessary supplies
• Cooks menu items in cooperation with the rest of the kitchen staff
• Cleans up station and takes care of waste
• Stocks inventory appropriately
• Ensures all food items are properly dated
• Ensures all food items are properly stored
• Maintains inventory
• Maintains temperature logs
• Ensures that food comes out simultaneously, in high quality and in a timely fashion
• Complies with nutrition and sanitation regulations and safety standards
• Maintains a positive and professional approach with coworkers and customers
• Adheres to all safety and brand standards
• Responds to guest requests and complaints timely, efficiently, appropriately and in a friendly manner
• Maintains professional image at all times through appearance and dress
• Follows Company policies and procedures
• Operates kitchen in accordance with all federal, state, and local laws including OSHA, EEOC, wage and hour, and health code laws
• Other duties as assigned by supervisor or management

KNOWLEDGE, SKILLS, and ABILITIES

• Possess knowledge of food and beverage in the restaurant or hotel operations
• Skillfully use hand tools or machines needed for the position
• Read recipes of items to be prepared
• Measure, cut, or otherwise work on materials or objects with great precision
• Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials
• Accept responsibility for the accuracy of the work as it is turned out
• Speak, read, write, and comprehend the English language, proficiently. Ability to speak other languages in a multicultural work environment can be extremely helpful in facilitating good communication among all hotel team members
• Able to utilize quick thinking and apply quick resolution to guest issues in accordance with the brand standards
• Able to work in fast paced environment
• Able to prioritize, organize, and manage multiple tasks

EDUCATION

High School Graduate or GED preferred.

EXPERIENCE

Previous kitchen line experience preferred.

SUPERVISORY RESPONSIBILITIES

None.

LICENSES OR CERTIFICATES

Food Handlers Card Required. Any requirements unique to local and state regulations required. Brand standards and/or additional training required.

ENVIRONMENT and PHYSICAL DEMANDS

The physical demands described are representative of those that must be met by the employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Most work will be performed indoors in moderate temperatures, controlled by hotel environmental systems. However, employee may be exposed to high temperature work areas including kitchen grills, fryers, stove tops and ovens. Protective equipment provided. Employee may be subjected to hot grease and cold temperatures in walk-in freezers and refrigerators.

Most work will be performed by standing & walking, up to the complete 8-hour shift or more, if overtime is required. At times, may need to sit or walk for extended periods of time. Finger dexterity to required.

Grasping, writing, repetitive motions, crouching, kneeling, reaching above shoulders, and climbing a ladder while may be infrequent needs, are all required.

Must be able to exert well-paced ability to reach other departments of the hotel in a timely manner.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Talking and hearing continuously in the process of communicating with guests and employees.

Employee may be subjected to moderate to loud noise levels from time to time, outdoor weather conditions, work in precarious places, and toxic or caustic chemicals.

Must be able to lift up 40 pounds frequently (on a daily basis), up to 50 pounds occasionally.

OTHER

Cooks may be required to work varying schedules as dictated by the business needs of the hotel. This includes attendance at all scheduled brand and job specific training sessions and meetings. May require nights, weekends, and holidays.

Consistent attendance in accordance with the standards set forth by Resolute Road Hospitality must be maintained and is an essential element of the success in this role. If the Line Cook is unable to meet these requirements, he/she will be subject to disciplinary action based on management operating policies, up to and including termination of employment.

Requirements

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