Culinary Cook I

HOUSTONIAN CAMPUS LLC•Houston, TX

2d•Onsite

About The Position

Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen. This role is critical to maintaining the luxury standard and reputation of The Houstonian Hotel, Club & Spa while upholding the highest levels of discretion and professionalism.

Requirements

High school education is preferred but not required.
Must have 3-5 years previous cooking experience in an upper tiered restaurant and/or hotel.
Hours required: Scheduled days and hours vary based on departmental needs.
Must have a TABC certificate and Food Handlers Certification.
Must be able to meet the following minimum physical requirements for at least an eight-hour shift: Physical Stamina: Frequent standing, walking, climbing of ladders and stairs, kneeling, reaching overhead, lifting and carrying various objects weighing up to 30 lbs.
Employees in this position will be required to work in a fast-paced kitchen environment, where there is typically a moderate to loud noise level, work is performed in extreme temperatures, and floors surfaces may be slick.
Hearing / Speech: Must be able to effectively engage in one-on-one communication with guests, members, and customers and use a 2-way radio to communicate clearly and accurately with co-workers.
Vision: Must be able to accurately read instructions, reports, and log sheets. Must be able to work with computers and PDAs in varying light conditions.
Literacy: Must be able to analyze and process written information from a variety of sources and effectively communicate content of reports.
Chemicals/Agents: Must be able to work safely with chemicals according to SDS sheets and all applicable laws, codes and regulatory requirements.

Responsibilities

Prepares all foods in accordance to standard recipes.
Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
Checks and controls the proper storage of product and portion control including food rotation.
Keeps all refrigeration, storage and working areas in clean working condition to comply with health department and hotel regulations.
Ensures all equipment is clean and in proper working condition.
Reads and employs basic math skills to appropriately prepare items according to recipes.
Strong working knowledge on all cooking techniques, butchering, sauces, vinaigrettes and garde manager.
Strong working knowledge of elevated standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Ability to remain calm and composed under stressful situations.
Ability to read, write and understand the English language in order to read tickets, recipes and communicate with other employees.
Ability to perform duties within extreme temperature ranges.
Other duties as assigned.