Embassy Suites Airport - Cook I

ABOUT US

At Zachry Hotels, we are passionate about hospitality and excellent customer service. Our hotel surrounds itself with team members who share that same passion. We take care of our guests and team members as family, within a culture of service where we do the right thing because it is the right thing to do. Our core values are at the center of every decision we make: 

Every Person Matters

Together We Can Do Great Things

This Is More Than a Job 

BENEFITS:

• Company paid short-term and long-term disability.
• Medical, dental and vision insurance
• Fidelity 401K retirement plan with employer matching up to 6% of contribution
• Hilton Hotel Travel Discount Program
• Paid Time Off (PTO)
• Free Meal
• Free annual VIA bus pass
• Quarterly Incentive Bonus
• Referral Bonus Incentive Program
• Team Member Assistance Program

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

Job Responsibilities:

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Ensures compliance with all hotel policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.
• Other duties as assigned.

Job Skills:

• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicates with other team members.
• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
• Ability to perform duties within extreme temperature ranges.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to continuously perform essential job functions on a variety of shifts, for extended periods of time.
• Ability to listen, and communicate effectively.
• Ability to communicate in Spanish helpful.
• Ability to stand, walk, and continuously perform essential job functions.
• Ability to stand and to work continuously in confined spaces.
• Hearing and visual ability to observe and detect signs of emergency situations.
• Ability to effectively manage time.

Qualifications Standards

Education:

High school graduate or equivalent preferred.

Experience:

Prior hospitality experience preferred.

License/Certificates:

Food Handlers Certification required.