Pyramid Hotel Group

  • Cook

    Hotel/Resort Name Hilton Raleigh North Hills
    Posted Date 2 weeks ago(12/4/2019 12:32 PM)
    Location : Company Name
    Pyramid Hotel Group
    Location
    US-NC-Raleigh
    Department
    Culinary
    Position Type
    Regular Full-Time
    # of Openings
    3
    Requisition ID
    2019-7078
  • About Us

    Description

    Job 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.    

    • 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 sautéing, 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.                 

     

    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 sauté 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.  

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