Station Cook

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. The company provides expert guidance through all stages of the property cycle and specializes in a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts.

About the Location

Hyatt Regency San Francisco Downtown SOMA is an artful blend of chic design and exemplary service, located in the South of Market district. The hotel is within walking distance of Union Square shops, SOMA dining and lounges, Powell Street Cable Car Terminal, and local attractions such as the Ferry Building, Chinatown, Fisherman’s Wharf, Mission District, and North Beach. This modern, ultra-chic hotel features 686 guestrooms.

About the Role

The Station Cook is responsible for preparing all food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. The role ensures cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production efficiency.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant to ensure prompt and efficient guest service during operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; specials will be prepared under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid injury to self or others.
• Use Production Charts as specified by hotel standards.
• Support any position in the Kitchen that requires assistance.
• Follow all Health Department and Company regulations regarding food storage and safety.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent; experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work: Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations (hot and cold).
• Thorough knowledge of menus and preparation requirements according to hotel standards.
• Proficiency in cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.