Pyramid Hotel Group

  • Cook

    Hotel/Resort Name DoubleTree by Hilton Jacksonville Airport
    Posted Date 3 months ago(8/27/2018 9:14 AM)
    Location : Company Name
    Pyramid Hotel Group
    Location
    US-FL-Jacksonville
    Department
    Culinary
    Position Type
    Regular Full-Time
    # of Openings
    1
    Requisition ID
    2018-2522
  • About Us

    We make our guests feel welcome the moment they arrive at the DoubleTree by Hilton Jacksonville Airport with a signature, warm chocolate chip cookie at check-in.


    All of our modern guest rooms and suites feature complimentary WiFi, a 42-inch flat-screen HDTV, a plush bed and a spacious desk with ergonomic chair and multimedia hub.

     

    A variety of onsite dining options are available, such as savor American cuisine for breakfast, lunch and dinner in our Frequency Restaurant. Relax with a drink and a light snack beside the cozy outdoor fire pit.

     

    With 11,000 sq.ft. of stylish and contemporary function space, including a luxurious 3,450 sq.ft. ballroom, we are the ideal venue for meetings, conferences and weddings. Guests are able to take advantage of creative onsite catering options, complimentary WiFi and the latest A/V technology, or print their boarding pass in the 24-hour business center. After a long flight, energizing in the complimentary 24-hour fitness center or swimming in the sparkling waters of the refreshing saltwater pool are just two of the many features we offer at DoubleTree by Hilton Jacksonville Airport.

     

    We provide the special comforts and acts of kindness that make the traveler feel human again.

     

    Description

    Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and saute stations, as well as the grill and other stations as needed.

    ESSENTIAL FUNCTIONS:

    Prepares all hot food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for sauteing, in the preparation of all menu items.   Ensures daily production chart is properly filled out to standards.

    Checks and controls the proper storage of product (stocks and sauces needing special attention), and portion control size.

    Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations.

    Ability to read and perform Use Record Specifications.

    Ensure all equipment in working areas is clean and in proper working condition.

    Practice "Teamwork" and "Clean as you go" policies.

    Prepares requisition for supplies and food items for production in the work station.

    Reads and employs math skills to appropriately prepare items according to recipes, requires stamina for standing and strength for lifting and moving products.

    Ability and willingness to workall stations in the kitchen.

    Attend monthly departmental meetings.

    Other:

    Regular attendance in conformance with the standards, which may be established by Pyramid Hotel Groups from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

    Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel and must be flexible to perform the scheduled needs on a consistent basis.

    Upon employment, all employees are required to fully comply with Pyramid Hotel Groups rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

    SUPPORTIVE FUNCTIONS:

    In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

    Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.

    Comply with local health department standards, i.e., safe temperatures and sanitizing solution.   Keep floors dry and clean to avoid slip/fall accidents.

    Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

    Requirements

    SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

    The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using another combination of skills and abilities.

    • Good working knowledge of the fundamentals of saute baked and broiled cooking methods.

    • Good working knowledge of accepted standards of sanitation.

    • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

    • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

    • Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.

    • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

    • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 400 lbs.

    • Ability to stand and work continuously in confined spaces.

     •Ability to perform duties within extreme temperature ranges.

    QUALIFICATION STANDARDS

    Education:

    Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary or Apprenticeship program preferred.

    Experience:

    Cooking experience required. Hot Line cooking preferred. Preparation of certain items will be required before hiring.

    Licenses or certificates:   Ability to obtain any government required licenses or certificates.

    Grooming:   All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

    Other:   Note:  The hotel functions seven (7) days a week and twenty-four (24) hours per day.  All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands.

    Quality is never an accident.  It is always the result of our conscious effort.  All associates, therefore, are to provide a QUALITY PRODUCT and HOSPITABLE SERVICE.

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