Cook-I Lead (Finance)

Job Description Summary

The role of the Cook I is responsible for setting up, producing food, and controlling the quality of all food items prepared in the fry station: i.e., meats, vegetables, potatoes, bread products, etc. Cook I is also in a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success with food quality. The Cook I shall maintain a safe work environment and follow established sanitation and safety standards.

Job Description

Principle duties and responsibilities (Essential Functions) include:

• Produce all food orders in a timely and consistent manner in accordance with established quality standards. Test food to ensure quality and consistency of all meals served.
• Ensure that all food and products are consistently prepared and served according to the hotel recipes, portioning, cooking, and serving standards.
• Provide orientation of company and departments rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork needed, including forms, reports, and schedule in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in working condition.
• Control food cost and usage by following proper requisition of products from storeroom.
• Oversee and ensure that kitchen policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor is required for anticipated business activity.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Operate all kitchen equipment in a safe and responsible manner.
• Manage inventory rotation FIFO and product storage standards.
• Checks and controls the proper storage of products and portion control, e.g., especially high-cost meat items.
• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with Health Department regulations.
• Supervises kitchen personnel whenever Executive Chef and Executive Sous Chef are not present.
• Thorough knowledge of recipes and food preparation procedures in order to effectively manage the standards within the kitchen.
• Prepares requisition for supplies and food items for production in workstation. Reads and employs math skills to appropriately prepare items according to recipes.
• Requires stamina for standing and strength for lifting moving products.

• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Display daily professional, courteous, attentive, helpful, and positive attitude towards all guests, fellow employees, and managers.
• Ability to work cohesively with co-workers as part of a team to reach common goals.
• Perform other job duties as requested by supervisors/managers as other job duties may be assigned as needed.
• Understanding Sonesta's company and safety policies and maintain compliance with OSHA and the health department requirements.

Qualifications and Skills:

• Excellent organizational skills and attention to detail.
• Prioritization and time management skills.
• Must be able to read recipes and follow their instructions.
• Employ math skills to appropriately prepare items according to recipes.
• Ability to work with little supervision and maintain a high level of performance.
• Attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Track record of delivering exceptional guest or client experience.
• Ability to communicate, both verbally and written, effectively with guests, vendors, and co-workers.

Work Environment:

• Must be able work in a fast-paced environment.
• Most of the work takes place indoors.
• Must be able to tolerate extreme temperatures - i.e., freezers, loading dock.

Physical Demands:

• Ability to r each overhead and below the knees, including bending, twisting, pulling, pushing, and stooping. Climb ladders of various heights.
• Ability to stand entire shift.

Expected Hours of Work:

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Must be flexible to work various days and various shifts of the week to include weekends, holidays, days, nights and overnight.
• Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position.

Travel:

• No travel required.

Education and Experience:

• Highschool diploma or GED required.
• Relevant experience in restaurant or hotel food preparation preferred.

Additional Job Information/Anticipated

Pay Range

$36.28-$38.19 - Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.