Cook

Position Overview

Join to apply for the Cook I role at Hotel Equities
. The range is provided by Hotel Equities. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Hotel Equities, a multi‑award‑winning hotel development and hospitality management company, is currently searching for a remarkable Cook I for the Aloft Austin South in Austin, TX.

$15.00/hr – $15.00/hr

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

• Prepare all food items according to standard recipes and as specified on guest check and
• following company and brand standards, to ensure consistency of product and achieve high
• guest satisfaction.
• Prepare daily requisitions for supplies and food items for production.
• Visually inspect, select, and use only food items of the highest standard in the preparation
• of all menu items.
• Check and control the proper storage of product and check portion control, to maintain
• qualify product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition
• in order to comply with health department regulations.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers,
• Must have knowledge of food and beverage preparation and service.
• Promptly report all maintenance issues
• Properly receive and store food and other deliveries
• Consult with upper kitchen management on a daily basis as well as with other departments that
• are directly related to the Food & Beverage Department.
• Participate, support and make recommendations for ongoing hotel programs with continues
• improvement in networking.
• Participate in physical inventories
• Guest Relations
• Be readily available/approachable for all guests.
• Take proactive approaches when dealing with guest concerns. Follow property specific
• second effort and recovery plan.
• Extend professionalism and courtesy to guests at all times.
• Adhere to all applicable Company Standard Operating Procedures.
• Be an enthusiastic, helpful and positive member of the team
• Be professional, responsible and mature in conduct and behavior
• Be understanding of, encouraging to and friendly with all co‑workers
• Be self‑motivated and use time wisely
• Maintain open line of communications with each department
• Respond positively to new ideas
• Openly accept critical/developmental feedback
• Maintain effective communication through the use of meetings, memorandums
• Be available to help other departments in emergency situations
• Perform other assignments as directed by supervisor.
• Adhere to all work rules, procedures and policies established by the company including, but not
• limited to those contained in the associate handbook.

• Properly handle and account for keys
• Be knowledgeable of policies regarding emergency procedures, lost and found items and
• security concerns.

High School diploma /Secondary qualification or equivalent.

Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to physically self‑demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create appropriate buffet displays up to 5‑6 feet in height and the ability to set up, maintain and breakdown same.
• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel
• environmental systems; however, must be able to work in extreme temperatures like freezers (‑10 °F) and kitchens (+110 °F), possible for one hour or more.
• Must be able to stand and exert well‑paced mobility for…