Cook II - HALL Park Hotel

Frisco, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $13.00 - $17.50

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee wellness programs

Uniform allowance

Job Description

HALL Park Hotel, Autograph Collection, is an exceptional luxury hotel positioned in the heart of Frisco's dynamic corporate district. This establishment blends art, business, and hospitality seamlessly, offering a unique experience for guests seeking modern luxury accommodations paired with world-class amenities. Guests enjoy an atmosphere that fosters sophisticated experiences, whether traveling for business or leisure, all within a thriving local business community. The hotel prides itself on an elevated culture-focused environment where passionate curators deliver memorable moments tailored to every guest's needs.

The role available at HALL Park Hotel is integral to maintaining its reputation for excellence in hospitality. The position involves preparing various foods for breakfast, lunch, and dinner at designated kitchen stations. It includes the setup and breakdown of these stations while adhering to the hotel’s high standards of food safety, sanitation, and quality. A significant part of the role also involves assisting with setting up the entire food line and expo workstation, stepping in to manage the expo station in the absence of the Chef or as needed.

This position requires expertise with a variety of cooking methods including steaming, baking, boiling, frying, sous vide, broiling, and grilling to meet production schedules efficiently. Responsibilities extend to preparing fresh ingredients by portioning, chopping, washing, and peeling fruits and vegetables, as well as operating essential kitchen equipment like ovens, stoves, grills, fryers, and microwave ovens. The chef will also maintain cleanliness and sanitation of the kitchen, storage areas, and equipment, ensuring all corporate and safety policies are rigorously followed.

The role emphasizes the importance of quality control — testing foods for proper cooking, monitoring food quality throughout preparation, and ensuring proper food portioning and presentation timing. Meticulous maintenance of food temperatures and handling techniques is crucial to uphold food safety standards. Additionally, the incumbent is responsible for inventory receiving procedures, logging, and reporting any maintenance issues promptly to supervisors.

This opportunity suits someone who thrives in a fast-paced, professional kitchen environment, values teamwork, and is motivated to contribute to the culinary excellence that defines HALL Park Hotel, Autograph Collection. With an emphasis on safety, compliance, and environmental awareness, the position offers an enriching experience that promotes professional growth within a celebrated hospitality brand.

Job Requirements

Previous kitchen supervisory experience preferred
ability to follow recipes and calculate amounts within recipes
good, safe knife and equipment skills
must be able to operate standard kitchen equipment including but not limited to blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam jacket kettles, fryer, and tilting skillet
good reading and conversion skills
ability to absorb a large amount of information in a short period of time
ability to use good judgment, initiative and teamwork is necessary
ability to adapt to change, new situations, changes in staffing and procedures
ability to follow verbal and written instructions
ability to maintain food quality no matter what the business and staffing level
ability to make decisions as needed to ensure quality guest service
ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift
ability to maintain effective working relationships with fellow employees
may be required to work nights, weekends, and/or overtime
may risk burns and cuts due to kitchen environment
ability to stand and walk for long periods of time
ability to stoop, squat, and/or kneel frequently
ability to push, pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food
ability to reach, twist trunk and neck frequently
closed toe, non-canvas and non-skid soled shoes required

Job Qualifications

Ability to follow recipes and calculate amounts within recipes
good, safe knife and equipment skills
must be able to operate standard kitchen equipment including but not limited to blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam jacket kettles, fryer, and tilting skillet
good reading and conversion skills
ability to absorb a large amount of information in a short period of time
ability to use good judgment, initiative and teamwork is necessary
ability to adapt to change, new situations, changes in staffing and procedures
ability to follow verbal and written instructions
ability to maintain food quality no matter what the business and staffing level
ability to make decisions as needed to ensure quality guest service
ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift
ability to maintain effective working relationships with fellow employees

Job Duties

Prepares a variety of foods with various cooking methods including steaming, baking, boiling, frying, sous vide, broiling, and grilling to meet production schedule
pulls required items in sufficient quantities to prep according to menu forecasts
prepare ingredients for cooking including portioning, chopping, and storing food
wash and peel fresh fruits and vegetables
weigh, measure, and mix ingredients
prepare cold foods
operate ovens, stoves, grills, microwaves, and fryers
sets up, clears and breaks down work station
prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, and food preparation checklist for all outlets including banquets as needed
test foods to determine if they have been cooked sufficiently
monitor food quality while preparing food
has food items portioned and served at appropriate time onto proper receptacles
wash and disinfect kitchen area, tables, hoods, tools, knives, and equipment
check and ensure the correctness of the temperature of appliances and food
complete HCCAP logs for all hot holding and coolers/freezers daily
cleans storage areas including all coolers and freezers, paper storeroom, dry storage area, front and back line
keeps areas neat, clean, and sanitized
properly receive and store food after delivery within 1 hour of arrival
enter invoices into receiving system as orders come in
reports any maintenance problems or other problem areas to supervisor as they occur
follows company, safety and sanitation policies and procedures and ensures compliance with these policies
maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety
controls waste and maintains food cost
maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques
continually and properly trains and re-trains all areas of food preparation, safety, and sanitation
maintains and develops teamwork and open lines of communication with employees and supervisors
works safely and efficiently with all kitchen equipment
responds professionally to all questions and requests
works well without supervision, motivate others, show initiative, desire to get things done, hold curators accountable for task completion
reports to work on time, in a clean and complete uniform, ready to work
any other responsibilities as assigned by supervisor