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About the Role
The Cook II is responsible for preparing all food items according to standardized recipes for the Restaurant, Employee Cafeteria, and Banquets, while maintaining the highest standards for an appealing product. This role also ensures kitchen cleanliness, sanitation, and safety, while minimizing waste and maximizing cost/production efficiency.
Responsibilities
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation prior to restaurant opening to ensure prompt and efficient guest service.
- 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 food handling, storage, and sanitation knowledge.
- Prepare food for Banquets as required, following Banquet Event Order specifications.
- Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Prepare all foods following hotel standard recipes; preparation of specials under the direction of the Chef or Kitchen Supervisor.
- Breakdown buffets and kitchen line, properly storing food and equipment 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 to avoid injury.
- Use Production Charts as specified by hotel standards.
- Support any position in the Kitchen that needs assistance.
- Follow all Health Department and Company regulations for food, storage, and safety standards.
- 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.
Requirements
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift.
- Ability to withstand temperature variations both hot and cold.
- Thorough knowledge of menus and the preparation required, according to hotel standards.
- Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking techniques.
- Knowledge of herbs and spices and their proper use.
Skills
- Charbroiling
- Poaching
- Deep-frying
- Sautéing
- Braising
- Roasting
- Par-cooking
- Menu knowledge
- Food preparation
- Sanitation
- Food handling
- Food storage
- Waste minimization
- Cost control
Location
- San Francisco
Work Type
- Full-time
Education Level
- High School diploma or equivalent
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Short-term disability insurance
- Long-term disability insurance
- 401(k) Retirement Plan with employer matching contributions
- Paid holidays
- Paid vacation
- Paid sick leave
- Employee assistance program (EAP)
- Educational opportunities / Tuition reimbursement
- Paid jury duty leave
- Personal leave
- Medical leave
- Military leave
About the Company
- Highgate is a leading real estate investment and hospitality management company recognized as an innovator.
- Highgate is a dominant player in major U.S. gateway cities and has a growing Caribbean and Latin America footprint.
- The company provides expert guidance through all stages of the property cycle.
- Highgate has a proven record of developing a diverse portfolio of lifestyle hotel brands, legacy brands, and independent hotels and resorts.
- The company utilizes industry-leading revenue management tools to drive outperformance and maximize asset value.
- Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.