What are the responsibilities and job description for the Cook I - Bar Marti position at The Cooper?
The BHC culinary team is currently seeking passionate and detail-oriented individual to join us as Cook I / Chef de Partie at The Cooper, preparing and presenting vibrant food, in a luxury hospitality environment. This role ensures the consistent delivery of flavorful dishes that reflect commitment to quality and guest satisfaction. This role is essential to daily restaurant operations, with a focus on efficiency, respect, and genuine hospitality.
Duties & Responsibilities
Prepare, season, cook, and present dishes according to established recipes and quality standards.
Produce station mis-en-place according to specific recipe and prep list guidelines.
Collaborate with kitchen leadership to ensure timely and high-quality guest experiences.
Responsible for teamwork with other stations, inter-station timing and communication.
Maintain quality, portioning, and presentation standards for all menu items.
Ensure a clean, neat, and organized work area.
Demonstrate a strong understanding of flavor pairings and presentation aesthetics.
Communicate effectively with team members during service and prep shifts.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
Ensure all kitchen members uniform, and personal appearance are clean and professional.
Adhere to all food safety, sanitation, and cleanliness standards, including HACCP protocols.
Maintain proper labeling, storage, and rotation of all ingredients.
Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism.
Required Skills & Experience
4 years of experience in restaurant or hotel kitchens.
Food Handler Certification required; ServSafe Certification preferred.
Proficient knife skills.
Proper usage and handling of various kitchen machinery.
Adapt to varying business volumes, including high demand during peak hours and late-night service.
Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task.
Ability to maintain professionalism and composure under pressure.
Must be able to communicate clearly, both verbal and written.
Ability to work evenings, weekends, and holidays as required.
Physical Requirements
Ability to work at varied temperatures, including freezers and hot kitchen areas.
Must be able to continuously stand for up to 8 hours per shift.
Must have the stamina to work a minimum of 40 hours per week.
Ability to hear and speak clearly in a busy kitchen environment.
Must lift, push, and pull up to 70 lbs occasionally.
Manual dexterity for use of knives, tools, and kitchen machinery.
_______________________________________________________________________________
BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.
Duties & Responsibilities
Prepare, season, cook, and present dishes according to established recipes and quality standards.
Produce station mis-en-place according to specific recipe and prep list guidelines.
Collaborate with kitchen leadership to ensure timely and high-quality guest experiences.
Responsible for teamwork with other stations, inter-station timing and communication.
Maintain quality, portioning, and presentation standards for all menu items.
Ensure a clean, neat, and organized work area.
Demonstrate a strong understanding of flavor pairings and presentation aesthetics.
Communicate effectively with team members during service and prep shifts.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
Ensure all kitchen members uniform, and personal appearance are clean and professional.
Adhere to all food safety, sanitation, and cleanliness standards, including HACCP protocols.
Maintain proper labeling, storage, and rotation of all ingredients.
Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism.
Required Skills & Experience
4 years of experience in restaurant or hotel kitchens.
Food Handler Certification required; ServSafe Certification preferred.
Proficient knife skills.
Proper usage and handling of various kitchen machinery.
Adapt to varying business volumes, including high demand during peak hours and late-night service.
Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task.
Ability to maintain professionalism and composure under pressure.
Must be able to communicate clearly, both verbal and written.
Ability to work evenings, weekends, and holidays as required.
Physical Requirements
Ability to work at varied temperatures, including freezers and hot kitchen areas.
Must be able to continuously stand for up to 8 hours per shift.
Must have the stamina to work a minimum of 40 hours per week.
Ability to hear and speak clearly in a busy kitchen environment.
Must lift, push, and pull up to 70 lbs occasionally.
Manual dexterity for use of knives, tools, and kitchen machinery.
_______________________________________________________________________________
BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.