Cook II
Property Name:
Q Center
Job Title 
Cook II
Location: 
Illinois-Chicago West
Company Name: 
Wyndham Hotel Group
City: 
Saint Charles
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
No
Accommodation: 
No
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.

As the world’s largest hotel company, and a leading player in the global hospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in 70 countries—all supported by more than 7,000 associates on six continents. And we know our success is attributable to our associates, a bright, talented and diverse group of individuals who embrace our signature Count On Me! service culture and have a passion for excellence.  To learn more visit us at http://www.wyndhamworldwide.com.

 

Job Description:

Wyndham Hotel Group is searching for a Cook II to work at the  Dolce Q Center property in St. Charles, IL. The Cook II is responsible for preparing all food items, based on standardized recipes, for the Dining Room and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

 

**This position is eligible for a sign-on bonus of $300 after completing 60 days of employment with satisfactory performance!**

 

Fundamental Requirements:

  • Have thorough knowledge of menus and the preparation required, according to hotel standards.
  • Maintain cleanliness and organization of all storage areas.
  • Complete necessary food and station preparation prior to the opening of the dining room in order to ensure that guests are served promptly and efficiently during the operating hours.
  • Prepare and display buffet food items according to the hotel standards.
  • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
  • Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
  • Knowledge of herbs and spices and proper use of each.
  • Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
  • Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
  • Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
  • Follow all Health Department and Company regulations in regards to food and storage standards and safety.
  • Assist in storage and rotation of food items according to hotel procedures.

General Requirements:

  • Maintain a warm and friendly demeanor at all times.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Maintain regular attendance in compliance with Wyndham Hotel Group Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with Wyndham Hotel Group Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Perform other duties as requested by management.
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