Cook II (On Call)

Job Summary

Live! by Loews – St. Louis, MO is a branded collaboration between Loews Hotels & Co, The Cordish Companies and the St. Louis Cardinals. The hotel is part of the Ballpark Village Live! complex and offers unique experiences for both groups and leisure guests.

About the Role

This position is responsible for setting up and organizing the work area with necessary supplies and equipment, receiving and inspecting food products, preparing and storing raw food products, following standardized recipes, and ensuring a quality product is served promptly.

Responsibilities

• 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
• Maintains refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
• Notifies Supervisor of and equipment malfunction or safety hazard immediately
• 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
• Provides timely notification of need for clean dishes, pots, pans etc.
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Performs other duties as assigned

Qualifications

• High School Diploma or equivalent
• Post-secondary culinary training/certification as "Cook" from a recognized culinary training school
• One year 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 flexible schedule to include weekends and holidays