Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Uniform allowance
Job Description
The Riverside Hotel is a well-established hospitality venue known for offering a blend of comfort, impeccable service, and culinary excellence. Situated in a vibrant location, the hotel caters to both leisure and business travelers, providing an inviting atmosphere and a wide range of amenities. Among its many facilities, the hotel's culinary department stands out for its commitment to quality and innovation in food preparation, ensuring guests have memorable dining experiences. The Riverside Hotel prides itself on maintaining high standards of cleanliness, safety, and employee professionalism while fostering a collaborative work environment where each team member can thrive and contribute to the hotel's reputation.
The position of Cook III in the Boathouse restaurant within the Riverside Hotel culinary department is a pivotal role that demands both skill and passion for the culinary arts. This is a full-time position that reports directly to the Kitchen Supervisor or Chef, emphasizing a structured yet dynamic work environment. The Cook III role involves preparing and cooking food items with exceptional attention to cleanliness, sanitation, and quality standards. The role requires an individual who can handle a fast-paced kitchen environment with expertise, multitasking efficiently while maintaining food taste, timeliness, and cost-effectiveness.
This cook position requires hands-on culinary skills such as preparing hot and cold food items, managing mise en place, and ensuring all food is stored and handled according to safety guidelines. The candidate will be instrumental in maintaining organized and sanitary workstations, adhering strictly to state and local food handler regulations. Furthermore, the role necessitates collaboration with fellow kitchen staff and respect for the overall hotel setting to uphold the standards set by the Riverside Hotel.
The Cook III will use a variety of kitchen equipment including mixers, slicers, blenders, ovens, gas stoves, and ranges. Physical stamina is essential since standing for long periods, lifting up to 50 pounds, and frequent bending and reaching are daily tasks. The position also requires a culinary degree or equivalent experience with a minimum of two years working in kitchens, or an equivalent on-the-job training of three or more years.
In this role, professionalism and politeness are vital to reflecting the high standards of the Riverside Hotel. The cook must be well-organized, checking inventory records to determine par levels, forecasting shortages, and preparing for the shift's requirements. This position may also entail flexibility, requiring the cook to work across various culinary departments and assist with utility or other duties as needed. Overall, the Cook III role is designed for an individual passionate about culinary arts, committed to quality, and eager to contribute to a successful kitchen team within a prestigious hospitality setting.
The position of Cook III in the Boathouse restaurant within the Riverside Hotel culinary department is a pivotal role that demands both skill and passion for the culinary arts. This is a full-time position that reports directly to the Kitchen Supervisor or Chef, emphasizing a structured yet dynamic work environment. The Cook III role involves preparing and cooking food items with exceptional attention to cleanliness, sanitation, and quality standards. The role requires an individual who can handle a fast-paced kitchen environment with expertise, multitasking efficiently while maintaining food taste, timeliness, and cost-effectiveness.
This cook position requires hands-on culinary skills such as preparing hot and cold food items, managing mise en place, and ensuring all food is stored and handled according to safety guidelines. The candidate will be instrumental in maintaining organized and sanitary workstations, adhering strictly to state and local food handler regulations. Furthermore, the role necessitates collaboration with fellow kitchen staff and respect for the overall hotel setting to uphold the standards set by the Riverside Hotel.
The Cook III will use a variety of kitchen equipment including mixers, slicers, blenders, ovens, gas stoves, and ranges. Physical stamina is essential since standing for long periods, lifting up to 50 pounds, and frequent bending and reaching are daily tasks. The position also requires a culinary degree or equivalent experience with a minimum of two years working in kitchens, or an equivalent on-the-job training of three or more years.
In this role, professionalism and politeness are vital to reflecting the high standards of the Riverside Hotel. The cook must be well-organized, checking inventory records to determine par levels, forecasting shortages, and preparing for the shift's requirements. This position may also entail flexibility, requiring the cook to work across various culinary departments and assist with utility or other duties as needed. Overall, the Cook III role is designed for an individual passionate about culinary arts, committed to quality, and eager to contribute to a successful kitchen team within a prestigious hospitality setting.
Job Requirements
- Culinary degree or equivalent on-the-job training
- Two or more years working in kitchens or equivalent of three plus years experience
- Ability to work efficiently in a fast-paced, high demand work environment
- Capability to follow detailed written and verbal instructions
- Physical ability to lift up to 50 lbs, stand for long periods, and bend/reach as necessary
- Compliance with attendance and punctuality rules
- Willingness to work in various culinary departments and perform utility duties when required
- Adherence to safety and sanitation regulations
- Professional demeanor in accordance with hotel standards
Job Qualifications
- Culinary degree or equivalent on-the-job training
- Minimum 2 years of kitchen experience or 3+ years equivalent training
- Knowledge of food safety and sanitation standards
- Ability to follow recipes and prep lists accurately
- Proficiency with kitchen equipment like mixers, slicers, blenders, ovens, and gas stoves
- Strong multitasking skills in a fast-paced environment
- Good physical stamina for standing, lifting, and bending during shifts
- Professional communication and teamwork skills
- Familiarity with inventory and par level management
Job Duties
- Prepare hot and cold food items while maintaining a clean, organized, and sanitary work station
- Follow written and verbal instructions including recipes, prep lists, plate presentations
- Efficiently multitask and work in a fast-paced, high demand work environment
- Complete prep safely in accordance with food handler guidelines
- Ensure work station mise en place and prep readiness at scheduled work periods
- Store food items according to safe food handling guidelines
- Organize and use food products in line with FIFO, time control, and temperature safety guidelines
- Report and handle kitchen or hotel accidents and emergencies as per hotel standards
- Lift up to 50 lbs and perform physical tasks necessary for job completion
- Conduct oneself professionally and politely reflecting Riverside Hotel standards
- Work collaboratively as a team member dedicated to quality and success
- Check pars for shift use, determine preparation needs, freezer pulls, and line setup
- Report unsafe or malfunctioning equipment to leadership
- Perform any other job related duties including assisting other culinary departments
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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