Kitchen jobs in United States

As a member of the kitchen team, General Cook 2 is a versatile and flexible cook who is familiar with all areas of kitchen operations and production. They are responsible for the general production of all menu items and participate in all cooking and food preparation processes. The General Cook 2 can work independently at any assigned station and in all areas of the kitchen. They ensure production standards are met and are familiar with all menu items and can take on any task in the kitchen. The successful candidate takes personal responsibility to ensure all production, plating, and product quality standards are met. They are focused on providing exceptional service and creating memorable dining experiences for all guests by ensuring all food items are ready on time and ensuring quality control by strictly following recipes and production standards. The General Cook 2 is well versed in kitchen methodology and is able to prepare and cook full course meals, individual dishes, and other food items independently or as part of a team. The General Cook is experienced in all areas of the kitchen and shows leadership by setting an example to fellow associates in terms of job competence, organization, knowledge, and professionalism. The General Cook ensures timely communication of any problems that arise and immediately reports them to the Chef. They must have strong organizational, leadership, and multi-tasking skills. General Cooks are responsible for ensuring the cleanliness and functioning of the kitchen working areas, including equipment and utensils, ensuring quality and consistency of food, and attractive plating while limiting waste and working with minimal supervision. The successful candidate will also have the ability to prepare dishes for customers with food allergies or intolerances and work with specialized cooking equipment. They ensure an exceptional guest experience by assisting in the efficient operation and production to ensure a pleasurable and memorable experience for each guest that drives guest loyalty and return business.

KEY RESPONSIBILITIES

• Responsible for the general production of all menu items and efficient preparation and production of items determined by the daily BEO’s.
• Assists with organizing the daily BEO’s and participates in prep and production for all items as directed.
• Provide quality control and timely production for all required menu items and products.
• Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables, and farinaceous products.
• Familiar with the operation of all kitchen equipment.
• Ensures production standards by continually checking for food quality, flavor, and plating to ensure guest satisfaction.
• Knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish, and vegetable products. Able to prepare soups and stocks as per specifications.
• Prepare dishes for guests with food allergies or intolerances or special requests.
• Exercise food cost controls by reducing wastage.
• Consult daily with the Chef concerning menus, specials, banquets, special events, and quantities to be produced and served, reporting any large quantities left over.
• Able to prepare and cook full course meals, individual dishes, and other food items independently or as part of a team.
• Ensures that timely, high-quality service is achieved, and prep levels are met and ready for the next service.
• Assists with ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized.
• May assist with training new team members as requested.
• Sets an example to fellow team members in terms of job competence, organization, knowledge, and professionalism.
• Identify and communicate any problems or areas of concern that arise and immediately report them to the Chef or Sous Chef.
• Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils, ensures quality and consistency of food, and attractive plating while limiting waste.
• Knowledge of specialized cooking equipment and food safety practices, safely prepare dishes for customers with food allergies or intolerances.
• Experience in high volume prep.
• Flexibility in working different areas of a hospitality kitchen; banquet functions, prep, line cook, fine dining, pastry, hot and cold sides.
• Respond to all guest inquiries, requests, and concerns ensuring 100% guest satisfaction while maintaining a friendly, professional, and productive working relationship with co-workers and management from all departments.
• Understand and apply all hotel safety and security procedures as required to maintain a secure and safe work environment for associates and guests.
• Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses.
• Ensures all Personal Protective Equipment is worn as required.
• Attend and participate in all staff meetings.
• Cooperate with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
• Perform any other duties as assigned by the Manager.

ENVIRONMENTAL FACTORS

• Hotel and Hospitality Kitchen environment.
• Work varying shifts (morning, afternoon, evening, weekends, and holidays).
• Prolonged periods of standing and/or walking during peak operation periods.
• Moderate to heavy level of physical effort.
• A fast-paced and ever-evolving industry with high demands to perform.
• Frequent use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• High level of sensory attention: sight and hearing.
• Manual dexterity required to use kitchen equipment.
• Interacts and communicates with hotel teams and public.
• Physical demands include, but are not limited to walking, standing, reaching, pulling, pushing, and lifting up to 40 lbs. frequently.
• Must be able to move, lift, carry and place objects weighing less than or equal to 30 lbs without assistance, and in excess of 30 lbs with assistance.
• Stand, or walk for prolonged periods across an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• High level of sensory attention; sight and hearing.
• Interacts and communicates with hotel teams and public.
• Wears a uniform and is able to represent a defined and high grooming standard.

REQUIREMENTS

• 3-5 years of kitchen/catering experience, hotel environment preferred.
• Completion of post-secondary culinary program preferred.
• Passion for creating exceptional guest experiences.
• Must be detail-oriented with the ability to prioritize, organize, and multi-task.
• Proven time management skills and ability to work under pressure.
• Thrives in a fast-paced environment—maintaining composure and objectivity with guests and team members.
• Available to work nights, weekends, and/or holidays as required.
• Must be legally authorized to work in Canada.