Cook I

About the Role

Taking its inspiration from her-story, C. Baldwin honors Charlotte Baldwin Allen, wife of Augustus Chapman Allen who co-founded Houston with his brother John Kirby Allen in 1836. The soul of the hotel acknowledges her pioneering role as “Mother of Houston” and lauds her hands-on 19th-century presence as a pivotal businesswoman, cattle rancher, philanthropist, and trailblazer. The property, in all ways, celebrates the trailblazing spirit of women in Texas. This stunning 354-room hotel boasts 14,000 square feet of meeting space, a hidden speakeasy, a local grab-and-go concept, Good2GO, and abundant green space.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service, we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers, those who harness their entrepreneurial spirit to break preconceived notions. We welcome risk-takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth.

Responsibilities

• Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, ensuring not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, ensuring all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line setup. Note any out-of-stock items or possible shortages.
• Assist in keeping the buffet stocked.
• Return all unused food items to designated storage areas, ensuring all perishables are covered and dated.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per SOP.

Qualifications

• High school education or equivalent experience.
• Minimum one year of food service or related work experience.

Skills

• Knowledge of cooking and the practices and procedures of a kitchen to perform non-repetitive analytical work.

Physical Demands

• Lifting, pushing, pulling, and carrying up to 70 lbs, including food cases and small equipment (75% of the time).
• Periodic climbing required.
• Bending of the knees when using the lower oven for cooking (5-10 times a day).
• Full range of mobility and ability to travel 30-50 feet regularly throughout the day.
• Continuous standing during preparation, service hours, or expediting, usually all day.
• Ability to hear equipment timers and communicate with other staff.
• Ability to see that product is prepared appropriately.
• Ability to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

• Inside 100% of an 8-hour shift.
• Freezer temperatures can be -10 degrees.
• Front line temperatures can be over 100 degrees.