Cook I
The Westin Hilton Head Island Resort & Spa
Location: US - SC - Hilton Head Island
Jan 19, 2013
Employer
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Job Details
Cook I
Company
At Starwood, we are committed to sourcing, attracting and selecting the best talent to meet our business needs. Our Recruitment Philosophy is governed by 3 guiding principles: Consistency: All candidates for a particular position go through the same process. Diversity: At Starwood, we value the different perspectives and innovative ideas that come from having a diverse associate base. We, therefore, leverage a variety of sources in our efforts to identify the very best talent and ensure the diversity of the candidates that are presented to hiring managers. Candidate as guest: Giving our guests great experiences and achieving exceptional results begins with having great talent. At Starwood, we believe this all starts with giving our candidates meaningful and memorable experiences during each step of the recruitment process.
Location
The Westin Hilton Head Island Resort & Spa is a 412 room, beachfront property featuring five F&B outlets, 3 pools, a whirlpool, and 28,000 sq ft of meeting space. Our team is committed to giving outstanding customer service in a professional, friendly and high energy environment. We offer an excellent benefit package to include medical, dental, vision & 401k.
Department
The Culinary department services 5 F&B outlets and our catering and banquet functions.
Job Description
Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined mise en place required to service restaurant guests. Practice sanitation and safety daily to ensure the total customer satisfaction.
Requirements
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES 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 some other combination of knowledge, skills, and abilities: -Must be able to speak, read, write and understand the primary language(s) used in the workplace. -Must be able to read and write to facilitate the communication process. -Requires good communication skills, both verbal and written. -Must possess basic computational ability. -Ability to read recipes and follow their instructions. -Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Physical Demands -Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. -Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. -Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. -Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. -Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. -The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. -Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. -Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. -Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. -Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. -Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. -Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS Education High school or equivalent education required. Experience Certified Cook level or higher preferred. Two years experience in a high quality environment with emphasis on classical methods preferred. Licenses or Certificates Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees...
Company
At Starwood, we are committed to sourcing, attracting and selecting the best talent to meet our business needs. Our Recruitment Philosophy is governed by 3 guiding principles: Consistency: All candidates for a particular position go through the same process. Diversity: At Starwood, we value the different perspectives and innovative ideas that come from having a diverse associate base. We, therefore, leverage a variety of sources in our efforts to identify the very best talent and ensure the diversity of the candidates that are presented to hiring managers. Candidate as guest: Giving our guests great experiences and achieving exceptional results begins with having great talent. At Starwood, we believe this all starts with giving our candidates meaningful and memorable experiences during each step of the recruitment process.
Location
The Westin Hilton Head Island Resort & Spa is a 412 room, beachfront property featuring five F&B outlets, 3 pools, a whirlpool, and 28,000 sq ft of meeting space. Our team is committed to giving outstanding customer service in a professional, friendly and high energy environment. We offer an excellent benefit package to include medical, dental, vision & 401k.
Department
The Culinary department services 5 F&B outlets and our catering and banquet functions.
Job Description
Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined mise en place required to service restaurant guests. Practice sanitation and safety daily to ensure the total customer satisfaction.
Requirements
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES 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 some other combination of knowledge, skills, and abilities: -Must be able to speak, read, write and understand the primary language(s) used in the workplace. -Must be able to read and write to facilitate the communication process. -Requires good communication skills, both verbal and written. -Must possess basic computational ability. -Ability to read recipes and follow their instructions. -Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Physical Demands -Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. -Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. -Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. -Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. -Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. -The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. -Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. -Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. -Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. -Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. -Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. -Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS Education High school or equivalent education required. Experience Certified Cook level or higher preferred. Two years experience in a high quality environment with emphasis on classical methods preferred. Licenses or Certificates Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees...
Additional Details
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
F&B - Banquets