Cook at Hilton Philadelphia at Penn's Landing – Philadelphia, Pennsylvania

A Cook with Hilton Hotels and Resorts is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Manage guest orders in a friendly, timely and efficient manner.
• Ensure knowledge of menu and all food products.
• Stock and maintain designated food station.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary degree or Apprenticeship program preferred.

EXPERIENCE

2 or more years cooking experience required. Prior hotel and restaurant cooking experience preferred.

LICENSES OR CERTIFICATES

Ability to obtain any government required licenses or certificates.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Advanced working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Advanced working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes and communicates with other team members.
• Ability to operate independently and with a high degree of autonomy requiring excellent time management skills and self-motivation.
• Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Word and Excel.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, etc.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a regular basis.
• Ability to stand and to work continuously in confined spaces and perform duties in extreme temperature ranges.
• Ability to work a flexible schedule including days, nights, weekends, holidays as business levels dictate.

Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands.

We are a drug-free work place; pre-employment drug screen and criminal background required. We participate in Everify. EOE/M/F/D/V