Cook II

Job Description Summary

To prepare a variety of foods in conjunction according to established recipes and procedures or by special instruction from Chef-in-Charge.

Job Description

• Must be fully familiar with all aspects of pantry work.

• Must be proficient in salad making, cold plates, buffets, and banquet dish-ups.

• Must be able to use a knife, slicing machine, and grater.

• High school/culinary classes/ diploma preferred.

• At least two to five years of pantry experience in comparable operations.

• Must have Food Handler Certificate

• Regular and Punctual Attendance

• Ability to adhere to grooming standards.

• Ability to lift and move approximately 30 pounds.

• Ability to bend and reach on a daily basis.

• Ability to operate and control power meat slicer, buffalo chopper equipment.

• Ability to move freely within a small area.

• Ability to stand for prolonged periods of time.

• Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills, (such as chopping and slicing).

• Ability to clean as you go in the kitchen area.

• Ability to work in temperature extremes.

• Ability to perform basic arithmetic.

• Ability to read or understand diagrams, and count.

• Not infected by diseases transmitted through the food supply as designated by the Public Health services.

• Ability to sustain direct contact with the public; must establish a high degree of customer service, (smile, eye contact, positive personal presentation, etc.), and high volume interaction with guests and staff.

Job Tasks:

• Responsible for production of all cold plates and garnishes on the daily menu.

• Responsible for all cold appetizers

• Responsible for production of cold buffet items for banquets.

• Assist in special sandwich and hors d'ouvres preparations.

• To ensure that pantry section is neat and tidy at all times.

• Comply with all hotel and departmental safety and loss control procedures.

• Adheres to dress code, grooming, and hygiene standards.

• Reports all safety hazards to the supervisors including accidents and potential safety hazards immediately to the Security Department.

• Attends all mandatory department, hotel, or training meetings.

• Observe and enforce all objective policy standards and procedures set forth by the Executive Chef.

• Operate and control power meat slicer, buffalo chopper equipment.

• Be familiar with all aspects of pantry work.

• Be proficient in salad making, cold palates, buffets, and banquet dish-ups.

• Maintain cleanliness of workstation area and communicate to supervisor any maintenance needed to keep equipment in good working order.

• Maintain a pleasant and courteous attitude, making our customers your number one priority.

• To perform any other tasks as assigned by Management.

Additional Job Information/Anticipated

Pay Range

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance

• Health Savings Account with Company Match

• 401(k) Retirement Plan with Company Match

• Paid Vacation and Sick Days

• Sonesta Hotel Discounts

• Educational Assistance

• Paid Parental Leave

• Company Paid Life Insurance

• Company Paid Short Term and Long Term Disability Insurance

• Various Employee Perks and Discounts

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.