Cook II

About the Role

Loews Coronado Bay Resort offers careers at a secluded waterfront retreat near San Diego’s top attractions and the Pacific Ocean. Team members create memorable guest experiences across a 15-acre peninsula with bay views, 440 rooms and suites, a spa, recreation, and 70,000 square feet of meeting space.

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties, every role offers opportunities to grow and make a meaningful impact.

Responsibilities

• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure fresh, high-quality ingredients are used
• Prepares and stores raw food products properly
• Follows standardized recipes in the preparation and cooking of menu items
• Adheres to established portion control guidelines, minimizes waste
• Plates cold foods according to established plating/presentation guidelines
• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that a quality product is prepared and served in a timely manner
• Follows all Governmental Food Sanitation Standards at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Uses knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner according to manufacturer recommendations
• Notifies Supervisor of any equipment malfunction or safety hazard immediately
• Provides Steward with timely notification of need for clean dishes, pots, pans, etc.
• Returns cooking utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
• Ensures that all closing side work is complete, cooking equipment is turned off, and kitchen is secure at end of shift
• Other duties as assigned

General Responsibilities

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Is polite, friendly, and helpful to guests, management, and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies, and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Requirements

• High School Diploma or its equivalent
• Post-Secondary culinary training/certification as "Cook" from a recognized culinary training school
• One year of experience cooking in an upscale, high-volume hotel or freestanding restaurant or equivalent
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand, stoop, bend; lift and carry up to 50 pounds
• Ability to read, write, and speak English
• Ability to work a flexible schedule to include weekends and holidays

Benefits

• Competitive health & wellness benefits
• 401(k) & company match
• Paid Sick Days, Vacation, and Holidays
• Paid Bereavement
• Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks, and more

Pay

$29.79 per hour