Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $21.00
Work Schedule
Flexible
Benefits
competitive salary
performance bonuses
Health Insurance
Dental Insurance
Vision Insurance
retirement savings plan
Paid Time Off
Professional Development
Employee Discounts
wellness programs
Flexible work environment
Job Description
Performance Hospitality Management (PHM) is a distinguished leader in the hospitality industry, known for its commitment to excellence and guest satisfaction. Specializing in hotel and resort management, PHM operates a diverse portfolio of properties across various locations, providing a range of services that emphasize quality, professionalism, and memorable experiences. The company prides itself on fostering a work environment where employees can grow, learn, and thrive while delivering top-notch service to guests. PHM’s dedication to diversity, equity, and inclusion further strengthens its reputation as a supportive and dynamic employer.
The Cook II position at PHM is designed for a skilled ... Show More
The Cook II position at PHM is designed for a skilled ... Show More
Job Requirements
- High school diploma or equivalent
- minimum 2 years of line cook experience
- certified in ServSafe or equivalent food safety training
- ability to work flexible hours including evenings and weekends
- physical capability to stand for long periods and lift heavy items
- strong teamwork and communication skills
- attention to detail and commitment to quality
- ability to work efficiently under pressure
- willingness to learn and adapt in a dynamic kitchen environment
Job Qualifications
- High school diploma or equivalent
- previous line cook experience preferred
- knowledge of food safety standards including ServSafe and HACCP
- ability to follow recipes and plating specifications accurately
- strong organizational skills
- effective communication skills
- ability to mentor and train junior kitchen staff
- experience working in a fast-paced culinary environment
- basic inventory management skills
- familiarity with kitchen equipment and maintenance procedures
Job Duties
- Set up and break down assigned stations
- maintain pars, labels, and cleanliness
- cook to spec and temperature
- plate to presentation standards
- meet ticket-time goals
- complete daily prep lists
- batch sauces and stocks per recipes
- verify yields and report variances
- support banquets, catering and cold/hot production as scheduled
- perform line checks and taste/temperature checks
- maintain logs for cooling, holding, and cleaning
- follow ServSafe and HACCP practices including FIFO, allergen awareness, and cross-contact prevention
- assist with training Cook I and prep on knife skills, station setup and recipe execution
- model communication on the line
- coordinate with Expo, Dish and FOH for smooth pacing and special requests
- date, label and rotate inventory
- report 86 items early
- minimize waste and over-production
- participate in counts and ordering as asked
- use and clean equipment safely
- report maintenance needs via work orders
- keep back-of-house areas organized
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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