Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.
Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.
Sycamore Hospitality is currently looking for an experienced Breakfast Cook to join their Culinary team! This position will be located at the Hilton Boca Raton Suites. The Breakfast Cook is responsible for preparing cooked to order breakfast items efficiently and consistently, ensuring timely delivery of food items, quality of food, and overall presentation of the food in an open kitchen environment. Also responsible for assisting in the maintenance and overall cleanliness of the kitchen.
A) All cooking techniques which are required to prepare catering food items
B) All menu and special items, their preparation method/time, all ingredients and quality
standards, taste, appearance, texture, temperature, garnish, and method of presentation
C) Correct maintenance and use of food serving and preparation equipment
A) Set up physical aspect of stations: grill, pantry, etc.
B) Make preparation list of necessary food items
C) Requisition all listed food items and transport from walk-in, etc. to assigned station
D) Check quality and quantity of all stock and supplies
E) Ensure a sufficient supply of all chinaware for service
F) Ensure cleanliness and condition of assigned station
A) Properly cover, label and change out all pans
B) Store food items in their proper place
C) Wipe down and clean station as assigned
A) Organize prep for all stations according to the line to ensure that all food is completed on time
B) Food is to be prepared in a manner consistent with use records
C) Guest requests must be met
D) Ensure that food quality is high and consistent
E) Daily check on prep and par levels of all items for all stations
F) Prep meats, fishes, marinades, sauces and soups at times as directed by Manager
G) Prepare food for the concierge lounge when directed to do so
A) Sanitation buckets used at all times
B) Towels, knives and utensils kept in sanitizer solution
C) Temperatures of all potentially dangerous foods to be kept above 135 or below 41
D) Cleanliness of all areas of the banquet kitchen to be improved and maintained
E) All food covered, labeled and dated at all times
F) Remove soiled wares from station as assigned and transport to dishwashing area
High School or better.
Bachelors or better in Culinary Arts.Experience
1 year: Cook experience within a fast paced kitchen
Licenses & Certifications