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539B08C4C8177E9E
Prep Cook / Cook III
Property Name
AC Hotel New Orleans Bourbon/French Quarter
Job Title
Prep Cook / Cook III
Location
Louisiana-New Orleans
City
New Orleans
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Cook - Prep

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description


Are you a fast thinking individual that seeks challenges with enthusiasm and a strong sense of urgency and enjoys a competitive sales arena and the hospitality field?  Do you enjoy building relationships and continued people interaction where your flexibility and ability to "think outside of the box" is recognized and appreciated?  Are you persuasive by nature, but assertive and adept in securing new clients and insuring you are able to "close the deal"?

 

If the answer is YES, AC Hotel New Orleans, our newly renovated hotel targeted to open in October 2017 has an opportunity for you!

 

Position Summary:

Prepares, seasons and cooks soups, meats, vegetables and other food items for consumption at banquets.

Duties & Responsibilities

Primary Responsibilities/Essential Functions:

  1. Prepares food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
  2. Reads menu to estimate food requirements and requisitions food from storage.
  3. Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
  4. Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
  5. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
  6. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
  7. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
  8. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
  9. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
  10. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

 

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and food trays. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when

communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking,

standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. Frequently transports food or trays while walking. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working inside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise while working in or around the kitchen areas. The team member is subject to hazards

which includes proximity to moving mechanical parts, equipment found in kitchens and

food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen.

 

For more information about this hotel and Pacific Hospitality Group (PHG), click on Hotel Portfolio tab and About PHG.

 

AC Hotel New Orleans is an equal opportunity and E-Verify Employer M/F/V/D


(ref. 25045)

Job Requirements


We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.