Cook I at Avion Hospitality Employee Services LLC

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

0.0

Posted On

17 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Recipe Adherence, Sanitation, Safety Compliance, Waste Minimization, Cost Control, Communication, Decision Making, Stress Management, Composure, Grooming, Menu Knowledge, Organization, Buffet Preparation, Food Service, Equipment Operation

Industry

Hospitality

Description

Description Job Summary ***Información disponible en español.*** A Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Education & Experience High School diploma or equivalent and/or experience in a hotel or a related field preferred. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Requirements Job Duties & Functions Mostly AM shifts, but prefer someone who has some flexibility to assist with PM events. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient operations. Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc. Maintain a friendly and warm demeanor at all times. Have thorough knowledge of menus and the preparation required according to hotel standards. Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparations prior to opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours. Prepare and display buffet food items according to Avion Hospitality standards. Maintain post on kitchen line as required during the operating hours in order to prepare food to order, maintaining the highest standards of efficiency, productivity and quality. Prepare food for Banquets, as required, following specifications of Banquet Event Orders. Prepare and service food for Associate Cafeteria as specified by the restaurant leadership. Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by restaurant leadership. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other associates. Be familiar with all hotel policies and house rules. Be familiar with hotel's emergency procedures. Use Production Charts as specified by Avion Hospitality standards. Associates must at all times be attentive, friendly, helpful and courteous to guests, managers and other associates. Be able to operate and maintain cleanliness of all kitchen equipment. Maintain the "Clean As You Go" policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed. Attend meetings as required by management. Perform any other duties as requested by management.

Responsibilities

The Cook I is responsible for preparing all food items according to standardized recipes for various outlets like the restaurant, cafe, room service, and banquets, ensuring the product is appealing and appetizing. Additionally, the role requires maintaining cleanliness, sanitation, and safety in kitchen areas while maximizing cost efficiency and minimizing waste.