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Description

The Cook II  prepares a variety of foods in conjunction according to established recipes and procedures or by special instruction from Chef-in-Charge.

Job Description

  • Must be fully familiar with all aspects of pantry work.
  • Must be proficient in salad making, cold plates, buffets, and banquet dish-ups.
  • Must be able to use a knife, slicing machine, and grater.
  • High school/culinary classes/ diploma preferred.
  • At least two to five years of pantry experience in comparable operations.
  • Must have Food Handler Certificate
  • Regular and Punctual Attendance
  • Ability to adhere to grooming standards.
  • Ability to lift and move approximately 30 pounds.
  • Ability to bend and reach on a daily basis.
  • Ability to operate and control power meat slicer, buffalo chopper equipment.
  • Ability to move freely within a small area.
  • Ability to stand for prolonged periods of time.
  • Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills, (such as chopping and slicing).
  • Ability to clean as you go in the kitchen area.
  • Ability to work in temperature extremes.
  • Ability to perform basic arithmetic.
  • Ability to read or understand diagrams, and count.
  • Not infected by diseases transmitted through the food supply as designated by the Public Health services.
  • Ability to sustain direct contact with the public; must establish a high degree of customer service, (smile, eye contact, positive personal presentation, etc.), and high volume interaction with guests and staff.

Job Tasks:

  • Responsible for production of all cold plates and garnishes on the daily menu.
  • Responsible for all cold appetizers
  • Responsible for production of cold buffet items for banquets.
  • Assist in special sandwich and hors d’ouvres preparations.
  • To ensure that pantry section is neat and tidy at all times.
  • Comply with all hotel and departmental safety and loss control procedures.
  • Adheres to dress code, grooming, and hygiene standards.
  • Reports all safety hazards to the supervisors including accidents and potential safety hazards immediately to the Security Department.
  • Attends all mandatory department, hotel, or training meetings.
  • Observe and enforce all objective policy standards and procedures set forth by the Executive Chef.
  • Operate and control power meat slicer, buffalo chopper equipment.
  • Be familiar with all aspects of pantry work.
  • Be proficient in salad making, cold palates, buffets, and banquet dish-ups.
  • Maintain cleanliness of workstation area and communicate to supervisor any maintenance needed to keep equipment in good working order.
  • Maintain a pleasant and courteous attitude, making our customers your number one priority.
  • To perform any other tasks as assigned by Management.


Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

  • Medical, Dental and Vision Insurance
  • Health Savings Account with Company Match
  • 401(k) Retirement Plan with Company Match
  • Paid Vacation and Sick Days
  • Sonesta Hotel Discounts
  • Educational Assistance
  • Paid Parental Leave
  • Company Paid Life Insurance
  • Company Paid Short Term and Long Term Disability Insurance
  • Various Employee Perks and Discounts
  • Employee Parking
  • Employee Meals

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.



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