Cook at Wischermann Partners

Stone Ridge, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Mar, 26

Salary

24.0

Posted On

17 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Standards, Recipe Following, Teamwork, Attention to Detail, Problem Solving, Time Management, Customer Service, Cooking Techniques, Menu Knowledge, Health Regulations, Communication Skills, Flexibility, Physical Stamina, Equipment Knowledge, Quality Control

Industry

Hospitality

Description

Job Details Job Location: Hasbrouck House - Stone Ridge, NY 12484 Education Level: High School or Equivalent Salary Range: $22.00 - $24.00 Hourly Travel Percentage: None Job Shift: Day Job Category: Hospitality - Hotel BENEFITS POSITION OVERVIEW The Cook is responsible to plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. They must maintain and strictly abide by state sanitation and health regulations and ensure all food is prepared with the highest standards. DUTIES AND RESPONSIBILITIES Inform Sous Chef of any shortages before the item runs out. Prepare all dishes following recipes and yield guides. Produce all food according to hotel standards for all applicable outlets and to the highest quality. Work with excess items that can be used in daily specials or elsewhere. Transport empty, dirty pots and pans to the pot wash station. Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Maintain complete knowledge of equipment and use only as intended. Maintain complete knowledge of all menu items available in the assigned outlet. Maintain complete knowledge of designated plating, allergies, and garnishes for each dish. Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet. Complete opening and closing side duties. Ensure maximum usage of all supplies to attain budgeted food cost and to prevent waste. Use all chemicals in accordance with OSHA regulations and hotel requirements. Maintain a professional and personable appearance at all times, according to hotel standards. Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community. All other duties as requested. Qualifications QUALIFICATIONS Good reading, writing, and oral proficiency in the English language. Minimum two years’ experience in a similar position with a full-service hotel or restaurant. Food service certification required. Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement. Ability to work effectively with co-workers as part of a team and with minimal supervision. Flexibility to work a varied schedule, which may include weekends and holidays. Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance. Ability to stand and walk for entire shift. Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity. We are an equal opportunity employer and consider all qualified applicants without regard to legally protected characteristics. Employment decisions are made based on qualifications, merit, and business need. Reasonable accommodation(s) may be provided through the interactive process to enable qualified applicants and associates to perform the essential functions of the position. Offers of employment are contingent upon the successful completion of a background check, and we participate in E-Verify to confirm employment eligibility.

Responsibilities

The Cook is responsible for planning, prepping, and providing quality service in food production for menu items and specials. They must maintain state sanitation and health regulations while ensuring high standards in food preparation.