What are the responsibilities and job description for the Cook 3 position at Thompson Hotels?
Organization- Thompson Savannah
Summary
We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity.
Cook 3 requires good communication and advanced culinary skills. The desired cook candidate will have 3 years professional cooking experience with a good working knowledge or understanding of cooking ingredients and procedures and kitchen best practices. The overall objective and purpose of the Cook 3 position is to be a leader in their outlet, with a focus on high-quality and timely food, in addition to maintaining their station and work area and coaching other colleagues. The colleague is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards.
Summary
We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity.
Cook 3 requires good communication and advanced culinary skills. The desired cook candidate will have 3 years professional cooking experience with a good working knowledge or understanding of cooking ingredients and procedures and kitchen best practices. The overall objective and purpose of the Cook 3 position is to be a leader in their outlet, with a focus on high-quality and timely food, in addition to maintaining their station and work area and coaching other colleagues. The colleague is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards.
- Set up your station as specified in a timely manner, tasting to ensure quality of all mise en place. Take ownership of your station, work actively to fix problems, don’t let them find you.
- Maintain personal prep lists and manage daily activities with little active oversite
- Thorough knowledge of all menu items
- Ensure all prep is done before the start of service, and any needs are communicated to a manager if you are unable to finish in time
- Make sure you are leaving the kitchen around you as you found it – no herb trails, floor drips, or spilled-over pot messes.
- If you see a pile-up of dishes in the dish station while a steward is not on duty, jump in and lend a hand.
- Work service with an eye to detail, cleanliness, and promptness. Be aware of your surroundings and your team-mates and be willing to step in and help where necessary
- Clean your station thoroughly at the end of your shift and get any dirty dishes promptly to the dish station. This includes, but is not limited to: flipping pans, discarding old mise en place, scrubbing down all surfaces and cooking equipment, replacing any foil as necessary, vacuuming and rolling up rugs, sweeping floors and under equipment, scrubbing and mopping floors, taking out any trash in food prep areas, and ensuring all equipment is turned off properly put away.
- Filling out accurate prep lists for station mates and am prep team.
- Communicating prep and ordering needs to management in a timely manner.
- Perform other tasks, including cross-training, as directed
- Training of new colleagues on station, menu items.
- Assisting management with orders/closing checklists
- Able to have input on menu changes, provide valuable feedback on execution of menu items.
- Weekly deep cleaning projects as directed.
- Scheduled maintenance and cleaning of all floor drains
- All other job duties as assigned by leadership
- Requires good communication skills.
- 3 years of previous line experience preferred.
- Culinary degree or related hotel experience is preferred.
- Candidates should be able to perform all basic and intermediate cooking skills.
- Able to work multiple stations in the kitchen.
- Requires moderate supervision and training.