Cook I - Levant Restaurant at The Condado Collection

San Juan, , United States -

Full Time

Start Date

Immediate

Expiry Date

03 Apr, 26

Salary

0.0

Posted On

03 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Knowledge, Food Preparation, Team Leadership, Menu Planning, Food Safety, Quality Control, Time Management, Bilingual, Customer Service, Inventory Management, Sanitation Practices, Recipe Adherence, Pressure Handling, Communication, Flexibility, Problem Solving

Industry

Hospitality

Description

Overview The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. A unique dining experience curated by acclaimed Chef Michael White. Inspired by the Mediterranean, offering a unique menu infused with his signature style and a global palette, promising a remarkable gastronomic journey. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let’s create a collection of memories together! Key Responsibilities Leads the kitchen staff to prepare dishes on time and to a high degree of quality. Set-up stations properly and on time for each service period. Ensures all food is prepared by recipes designated by the supervisor. Ensures food quality and quantity is correct. Ensures food is sent to the correct area on time. Ensures production charts are closely followed and adhered to. Cleans preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensures food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Seasons and cooks food according to recipes or personal judgment and experience. Weights,measures, and mixes ingredients according to recipes. Estimates anticipated food consumption, orders or requisitions supplies, or retrieves food from storage. Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Keep records and accounts. Understands the impact of kitchen operation on the overall property financial goals and objectives. Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor. Complete safety training and certifications. Develops and maintains positive working relationships with others, supports the team to reach common goals, listens and responds appropriately to the concerns of other employees. Ensures uniform and personal appearance are clean and professional, maintains confidentiality of proprietary information. Performs other reasonable job duties as requested by supervisors. Qualifications Hospitality oriented Previous experience as a cook or in a similar role in a Fine Dining setting Able to handle difficult situations effectively Able to work quickly and efficiently, especially under pressure Ability to run all kitchen areas/stations Must be able to bend, squat, stretch, stand for 2-3 hours at a time, and lift weighing up to 50 pounds Flexibility to work various shifts, including evenings, weekends, and holidays Should work well under pressure, even with minimal supervision Technical culinary knowledge Bilingual (Spanish and English) Benefits 401(k) Employer Contribution to 401(k) Health Insurance Vision Insurance Dental Insurance Life Insurance Paid Holidays The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Responsibilities

The Cook I leads kitchen staff to prepare high-quality dishes on time and ensures proper setup and cleanliness of work areas. They also manage food quality, storage, and assist in menu planning.