Part Time Cook

About the role

The cook is responsible for preparing, cooking, and executing food items for any of the F&B outlets and banquet operations. The cook will also assist with maintaining cleanliness in the kitchen and with culinary projects.

Responsibilities

• Set and stock kitchen stations.
• Prepare food for shifts such as soups, sauces, stocks, fryers, etc.
• Prepare food such as snacks, appetizers, main dishes, and desserts.
• Plate prepared foods.
• Ensure all hot and cold food is kept at correct temperatures.
• Assist with inventory as needed.
• Clean kitchen area as needed (e.g., refrigerators, cooking equipment, walls, stairs, floors, etc.).
• Assist with removal of garbage, recycling, and food compost and place in appropriate bins.
• Perform dishwashing duties.
• Adhere to proper food handling, sanitation, and safety procedures, and maintain appropriate dating.
• Demonstrate brand standards, behaviors, hallmarks, and mandates.
• Follow all emergency and safety guidelines to provide a safe and secure environment for guests, associates, and visitors.
• Follow all guidelines, policies, and procedures as outlined by PHM’s Employee Handbook (e.g., reporting to scheduled shift, reporting to work on time, reporting absences, maintaining a professional demeanor).
• Spark conversations with guests and associates in a professional manner, smile often, and establish relationships to gain trust and loyalty.
• Assist with training or providing guidance to new associates when requested.
• Resolve and address all guest and associate questions and concerns in a timely, creative, and professional manner.
• Report any issues, concerns, or suggestions to management.
• Maintain constant communication with all hotel departments to ensure guest satisfaction.
• Follow posted schedule to help reduce overtime and missed meal hours.
• Follow all cash handling procedures.

Work Environment

• The hotel operates in a public business atmosphere with indoor and outdoor climate variations.
• The job is primarily indoors but may require outdoor work.
• The kitchen environment is often hot/cold, damp, and temperature may vary throughout the day.
• Some local travel may be required to attend hotel events such as meetings or trainings.

Requirements

• Minimum 1 year of culinary experience, equivalent, or a combination of education and expertise.

Knowledge

• Understand hotel function and guest profiles.
• Knowledge of the local area including restaurants, landmarks, shopping centers, and local attractions.
• Possess food & beverage knowledge, presentation, and dining etiquette.

Skills

• Culinary communication skills, both verbal and written, in English.
• Interpersonal skills such as listening, relating, asking questions, teamwork, and maintaining a positive demeanor.
• Ability to manage multiple tasks at once, maintain focus, and work under pressure.
• Ability to resolve conflicts with ease and professionalism to ensure guest and associate satisfaction.

Abilities

• Ability to develop and maintain relationships with associates and guests to build trust and loyalty.
• Ability to maintain consistent positive energy, self-motivation, and passion for hospitality.
• Ability to learn new software and computer systems.
• Ability to adapt to various situations, handle pressure, and remain composed and focused.

Physical Requirements

• Prolonged standing/walking for 8+ hours.
• Ability to walk around the hotel, go up and down stairs, stoop, kneel, lift a minimum of 50 lbs., and push/pull approximately 200 lbs.

Preferred Qualifications

• Culinary Arts Certificate and/or degree.
• Bilingual or multilingual.
• Prior hotel experience.
• Emotional Intelligence Training.
• CA Food Handlers Card.