Cook II Primary Duties: Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets Ensuring proper set up for the section allocated or the department allocated during the shift. Ensuring the proper baking of breads, Viennoiseries & muffins Capacity to plate desserts offers for all departments within the F&B division including Banquets events. Must be able to read menus and orders to estimate proper quantity of food preparation Set up station in accordance to the business level and keep stocked for service Cook, season and plate up food in accordance to the recipe and the standards Comfortable with meat temperatures and proficient with cooking techniques Autonomous and fast worker to handle heavy production of food for all outlets Be able to handle a station on its own Be able to serve guest from an action food station and provide a good customer experience Perform a stock take when required Be able to produce the dish required within standard times Must be able to perform under pressure Must be able to follow a fiche technique Secondary Duties: Support the Sous chef if required and overview the kitchen porters duties Support Cook III in their daily duties and overview of their scope of work Assists in supervision and instruction of subordinate cooks and service workers May overview shifts in absence of cook I May be in charge of overviewing receiving of goods for the kitchen Overview and Assist cleaning of the kitchen Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31 Must work following proper steps to ensure compliance with local Health Department Authority Good control of HACCP measures and process in place in the kitchen Good knowledge of the HACCP flow chart in place within the property
Must have and maintain a professional appearance for our Luxury Hotel Must be a team player and enjoy working on and with teams Must have minimum 4 years for cooking experience including pantry, sauté, and grill in fine dining restaurant or luxury hotel Good sense of taste and food presentation is a must Strong technical and knife skills. Must be able to work under pressure Pantry and line cook experience Culinary degree and Food handler certification is a plus Basic Math skills Proactive approach when interacting with guest, co-worker or vendor
When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that it brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest with memorable experiences throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…). Discover more, at careers.accor.com Confidentiality: All your information will be kept confidential according to EEO guidelines. Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining work authorization documents. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Schedule: Varies ( must have open availability ) Pay: $27.86 - $28.66 per hour (first 9 months) $32.25 - $34.05 per hour (next 9 months) $37.83 per hour (month 19+) Hiring Process & Timeline: To help candidates plan accordingly, we anticipate the following timeline for the recruitment process: First-Round Interviews - Candidates selected to move forward will be invited to interview on Tuesday, 3/31 through Saturday, 4/4, between 11:00AM and 2:30PM. Final Interviews - Candidates advancing to the final stage should plan to be available between Tuesday, 4/07 and Saturday, 4/11 11:00AM and 4:00PM. Hiring Decision - A final hiring decision is expected shortly after the final interview stage. Interview timing may be adjusted based on scheduling availability.