Watermark COOK

About the role

The Gregory, located in Watermark BR Hotel in beautiful downtown Baton Rouge, is seeking a full-time Line Cook who will report to the Executive Chef. The 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. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Have a thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Awareness of quality standards in fresh vegetables, fish, dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• 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.

Requirements

Education & Experience: High School diploma or equivalent and/or experience in a hotel or a related field prepared. Experience in fine dining helpful. Culinary arts degree and/or certificate helpful.

Qualifications

Some of the essential functions of the position include:

• Have a thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Awareness of quality standards in fresh vegetables, fish, dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• 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.

Skills

Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Maintain a warm and friendly demeanor at all times. Recognize quality standards in fresh vegetables, fish, dairy and meat products.

Benefits

In addition to excellent working conditions and competitive pay, the Watermark BR offers a complete range of benefits to eligible team members. Medical, dental and vision benefits. Life Insurance. Short-term and Long-term disability. Team Member Assistance Plan. Discounted Rooms Programs. Paid Holidays. Paid Vacation & Sick Time. 401(k) Retirement Savings Plan.

Pay

Competitive pay is offered for this position.

Schedule

The schedule for this position is typically Monday through Friday, with some weekend coverage as needed.