Cook II

Westmont Hospitality Group

Embassy Suites by Hilton Tampa Airport Westshore Hotel

Cook II

Summary: The Line Cook II position is an intermediate level kitchen professional responsible for preparing and cooking menu items efficiently while maintaining quality and consistency. The Cook II works under the supervision of the Executive Chef and Sous Chef, handling specific stations (such as grill, sauté, or prep), following recipes, and ensuring food safety standards are met. In addition to cooking, they may assist with inventory and help maintain a clean and organized kitchen. 

ESSENTIAL FUNCTIONS:

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on the guest check to ensure product consistency; requires transporting heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of products, checking on portion control, especially in specific cuts of meat, to maintain quality products.
• Keeps all refrigeration, equipment, storage, and working areas in clean, working condition to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage, or management loss.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in the team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when needed. 

KNOWLEDGE, SKILLS & ABILITIES

• Having a current Food Handler Card is highly preferred.
• 3 years of cooking experience is preferred.  Broiler cooking is preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Basic knowledge of the English language is sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift, and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges. 
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling. 

• EOE/M/F/VET Disabilities

Embassy Suites by Hilton Tampa Airport offers competitive benefits to its team members, including Sick, Vacation, Holiday Pay, Health & Welfare Benefits, and Free Parking, Team Member Travel Program.