Cook 1

Compensation Type

Hourly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

Courtyard Manchester

700 Huse Rd, Manchester, NH 03103

Overview

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant to ensure prompt and efficient service during operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
• Prepare food for Banquets following specifications on Banquet Event Orders.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; support specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid injury.
• Use Production Charts as specified by hotel standards.
• Support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally, and 20 pounds frequently or constantly to lift, carry, push, pull, or move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Thorough knowledge of menus and preparation standards.
• Proficiency in cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.

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