Cook II - Full-time / Part-time

JOB DESCRIPTION
Job Description Summary: A St. Regis Cook II provides a supremely refined dining experience to our guests by preparing high quality meals. The Cook II's main goal and top priority is to ensure that our guests will always enjoy exceptional dining experiences and cuisine. Cleanliness of the food service area and equipment is essential in this position. The right candidate must possess the ability to physically handle knives, pots, kitchen tools, dishes, glasses, trays, mirrors, or other display items. The ability to grasp, lift and carry the above equipment from shelves and otherwise transport up to 50 pounds to every area of the kitchen is necessary. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (restaurant line, main kitchen, banquet kitchen, pastry shop, etc.). In addition, you must demonstrate an ability to use and handle various kitchen machinery including slicers, buffalo chopper, grinders, mixers, blenders, food processors and other kitchen related equipment. The Cook II's responsibility will include maintaining a safe work environment and proper food and supply storage within all local and corporate food safety standards and initiatives. The ideal candidate must be innovative, creative, detail-oriented, and a multi-tasker, able to do several things simultaneously, with good verbal and nonverbal communication and interpersonal relationship skills.

Job Responsibilities:

• Responsible for the quality preparation, taste and presentation of all menu items in an intermediate level capacity on assigned stations, in a timely and consistent manner in order to create quality food products consistently to meet and/or exceed the guests’ satisfaction.
• Skillfully prepare and cook all food items required by the menus, for the guests, following designated recipes, techniques and procedures, using proper cooking fundamentals. Meet The St. Regis Houston’s high food quality standards, ensuring details are not overlooked, consistency is maintained and shortcuts in quality, preparation or method are not taken.
• Prepare and maintain set par levels of mise en place (prep) according to varying and dynamic levels of business, required to service all station’s functions.
• Ability and willingness to set a positive example. Maintaining good working relationships with other employees, providing instruction and encouragement as needed.
• Ability and willingness to make suggestions for improvements, offer input for creative menu ideas, create specials, expedite orders, assist in the coordination of the kitchen timing on the line, communicate with waitstaff and TSAs for Room Service.
• The ability to assist in preparing custom menus items, chef’s tables, and specials.
• The ability to complete requisitions, obtain proper signatures and submit to the Purchasing department.
• The ability to communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
• The ability to ask questions when unsure of a preparation, to Sous Chefs, the Executive Chef, or other coworkers.
• The ability and willingness to report any accident immediately, no matter how minor.
• The ability to conduct oneself in a professional manner at all times to reflect the high standards of The St. Regis Houston and to encourage coworkers to do the same.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform tasks for Sunday Brunch, Special Events, and Holidays, including working in Banquets, Garde Manger, and/or Pastry, Overnight or Cafeteria. •Must be knowledgeable and compliant regarding approved and safe food-handling techniques. Responsible for compliance with City of Houston Health Dept. regulations on assigned station at all times. (i.e.: approved drink containers, utilizing sanitizer, monitoring and logging refrigerator temperatures, food temperature checks, etc.)
• Required to work long hours standing in one or several areas, and, at times, in either extreme heat or cold. Must be able to work safely on occasionally slippery or uneven surfaces. Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to work well under pressure, meet or exceed task deadlines, and communicate clearly and effectively with others in the department, and with other departments that are directly related to the Food and Beverage Division.
• Must take self-initiative in maintaining a clean, organized, safe, and sanitary work station, storage, and refrigeration at all times, and must break down and thoroughly clean and sanitize stations, storage, and refrigeration at the end of a meal period and the end of a shift.
• Avoid product waste through the proper preparation and storage of food, rotating with FIFO technique.
• Approaches the job in an organized, professional manner with the guest’s experience in mind at all times.
• May be scheduled on other shifts to relieve other cooks within the company, or scheduled to work overtime as requested. •Check with Sous Chef and/or Chef on a daily basis as to any required or requested special projects or instructions.
• Participation in and support of all required or requested hotel programs and training, with continuous improvement as a goal.
• Perform any other job related task as directed by Manager, Supervisor, Sous Chef or Chef.

Essential Functions:

• Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel's facilities, equipment, and procedures. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Regular attendance in conformance with company standards and policies, which may be reestablished from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Be familiar with and adhere to The St. Regis Houston standards and procedures, and conduct yourself accordingly as a professional. Always project a positive attitude and spirit of teamwork. Use polite, professional, respectful and a caring approach, demeanor, and verbal and non-verbal communication with all others at all times.
• Compliance and conformity of all uniform standards as outlined by the company’s uniform and grooming policy, and as deemed appropriate by your manager according to food safety regulations.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Specific job knowledge, skills and abilities:

• The candidate must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, including verbal, non-verbal, and written.
• Must possess basic computational and mathematic abilities.
• A least two years’ culinary experience as cook in a professional kitchen, with ability to work various stations, including the pantry, sauté, and grill/broiler/fry stations, with a minimum of supervision.
• Must be able to consistently deliver high quality product quickly and while under pressure from time limitations.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles and fundamentals, quality plate presentation, and follow all safety and sanitation practices.
• Must be able to visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Ability to supply own knives, as well as knowledge of how to sharpen and maintain them.
• Ability to read recipes and follow their instructions.
• Must be able to quickly make high quality judgement calls regarding the cuisine, in regards to availability, quality, quantity, and pricing, in order to adjust to the customer’s needs and expectations.
• Must be quality-minded, self-motivated, organized, fast and even-tempered, working with a sense of urgency. Able to endure fast-paced, perpetually changing, stressful environment.
• The employee is subject to noise. There is occasionally sufficient noise to cause the employee, or those around, to speak loudly in order to be heard above the ambient noise level.
• Must be able to exert a well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, reading, standing, walking, repetitive motions, bending, climbing, tasting, smelling, listening and hearing ability and visual acuity.
• Talking and hearing occurs continuously in the process of communicating with guests, supervisors, Chefs and coworkers.
• Vision occurs continuously with the most common visual functions being those of near and color vision and detailed depth perception.
• A refined sense of taste and sense of smell is crucial to upholding quality expectations.
• Requires manual dexterity to safely and efficiently use and operate all necessary kitchen equipment.
• Must have finger dexterity to be able to operate kitchen and office equipment such as computers, printers, calculator, multi-line touch tone phone, photocopiers, transport dolly and other kitchen or office equipment as needed.
• Must adhere to practices of occupational safety and health including wearing personal protective equipment when required.

REQUIREMENTS

Education, Experience, and Certification Requirements:

• High school or equivalent education required.
• Minimum of 2 years’ experience as a cook in a professional kitchen of a luxury hotel or private restaurant required.
• Culinary degree or certification from an accredited culinary school as a Certified Cook level or higher preferred, but not required.
• Serv-safe Certification or other nationally recognized Food Service Professional certification preferred, but not required.
• City of Houston Health Dept. Food Handler’s certification and certificate preferred, but not required.

DEPARTMENT
Culinary

LOCATION
Past and future, rare and refined, there is no address like St. Regis. Defined by exclusivity and a rich history, guests are welcomed as if to a private home of a gracious friend. Treated with service that is both meticulous and discreet, the St. Regis guest discovers a highly personalized experience that is beyond expectation.

The St. Regis Houston is near the epicenter of the nation's energy capital. Conveniently situated between River Oaks, Houston's most exclusive residential neighborhood, and the Galleria Houston, an international mecca for luxury shopping and world-class entertainment.

The St. Regis Houston celebrates a rich history of special event excellence - creating indelible memories that linger for years to come. With over 10,000 square feet of function space, our meetings and events maintain a level of security and intimacy. A new standard of bespoke elegance arrives with the redesign of our Astor Ballroom and meeting rooms. The newly expanded space communicates elegance with a decidedly upscale Texas sensibility.

COMPANY DESCRIPTION
Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

The Company is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

The company is an employer that offers equal opportunities. We evaluate qualified regardless of race, color, religion, sex, origin, disability ,veteran status or other legally protected characteristic.

The EEO is the Law poster and its supplement are available using the following links:http://www1.eeoc.gov/Employers/poster.cfm AND http://www.dol.gov/ofccp/regs/compliance/posters/pdf/OFCCP_EEO_Supplement_Final_JRF_QA_508c.pdf

The pay transparency policy is available here: http://www.dol.gov/ofccp/pdf/EO13665_PrescribedNondiscriminationPostingLanguage_JRFQA508c.pdf