Cook II

About the role

Join our hotel community and elevate your culinary skills while enhancing every guest experience. As a Cook II, you will prepare food for all segments—breakfast, lunch, dinner, breaks, and banquets—across multiple outlets, ensuring excellence in luxury hospitality.

Responsibilities

• Prepare food according to order specifications for all segments, including banquets.
• Ensure proper setup for your assigned section or department during shifts.
• Bake breads, Viennoiseries, and muffins, and plate desserts for all F&B divisions, including banquets.
• Read menus and orders to estimate proper food quantities for preparation.
• Set up and stock your station based on business levels.
• Cook, season, and plate food according to recipes and standards.
• Handle meat temperatures and cooking techniques proficiently.
• Work autonomously and efficiently to manage heavy food production for all outlets.
• Operate a station independently and serve guests from action food stations while delivering a positive customer experience.
• Perform stock takes as required.
• Produce dishes within standard timeframes and perform under pressure.
• Follow fiche technique and ensure compliance with local Health Department Authority regulations.
• Maintain good control of HACCP measures and processes in the kitchen, including knowledge of the HACCP flow chart.
• Support the Sous Chef and oversee kitchen porters' duties when needed.
• Assist Cook III in daily duties and supervise subordinate cooks and service workers.
• Oversee shifts in the absence of Cook I, if required.
• Manage the receiving of goods for the kitchen.
• Assist in cleaning the kitchen and maintain flexibility in duties as instructed by the Executive Chef, Banquet Chef, or Sous Chef.
• Demonstrate perfect knowledge of recipes and offers across all segments, including banquets, room service, restaurant breakfast, and Riviera 31.

Requirements

• Minimum of 4 years of cooking experience, including pantry, sauté, and grill, in a fine dining restaurant or luxury hotel.
• Strong technical and knife skills, with a good sense of taste and food presentation.
• Experience as a pantry and line cook.
• Ability to work under pressure and maintain a professional appearance suitable for a luxury hotel.
• Team player with a proactive approach when interacting with guests, coworkers, or vendors.
• Basic math skills.
• Culinary degree and food handler certification are a plus.
• Must be legally eligible to work in the United States.

Benefits

As a Heartist®, you will join the Accor group and gain access to the ALL Heartists® program, which offers:

• Preferential rates at Accor hotels.
• Exclusive discounts with a wide range of partners in travel, gourmet, wellness, and shopping.
• Memorable experiences throughout the year.

Pay

$35.83 per hour.

Schedule

Varies; must have open availability.