Cook 2 - Full-time

h2Compensation Type/h2Hourly h2Highgate Hotels/h2 pHighgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle./p h2Location/h2 p/p p /p pWelcome to Key West — more a state of mind than a place.  If you’ve been, you know. If not, get ready.  There’s nothing quite like it.  At the gateway to the island, Blue Flamingo brings bold design, elevated amenities, and vibrant experiences to life. With 245 stylish rooms, two lively pools with luxe cabanas, and two unique dining spots, it’s the perfect blend of playful and refined./p h2Overview/h2 pThe Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio./p h2Responsibilities/h2 ul liMaintain cleanliness and organization of all storage areas./li liComplete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours./li liPrepare and display buffet food items according to the hotel standards./li liRecognize quality standards in fresh vegetables, fish, and dairy and meat products./li liMaintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation./li liPrepare food for Banquets, ad required, following specifications on Banquet Event Orders./li liPrepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor./li liPrepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor./li liBreakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period./li liWork banquet food station as scheduled by the Chef or Kitchen Supervisor./li liKnow the location and operation of all fire extinguishing equipment./li liPractice safe work habits at all times to avoid possible injury to self or other employees./li liUse Production Charts as specified by hotel’s standards./li liBe able to support any position in the Kitchen that is in need of help./li liFollow all Health Department and Company regulations in regards to food and storage standards and safety./li liBe able to operate and maintain cleanliness of all kitchen equipment./li liMaintain a “Clean As You Go” policy./li liAssist in storage and rotation of food items according to hotel procedures./li liSign keys out and back in under supervision as needed./li /ul h2Qualifications/h2 ul liHigh School diploma or equivalent and/or experience in a hotel or a related field preferred./li liCulinary experience required./li liFlexible and long hours sometimes required./li liMedium 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./li liAbility to stand during entire shift/li liAbility to withstand temperature variations both hot and cold./li liHave thorough knowledge of menus and the preparation required, according to hotel standards./li liProficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking./li liKnowledge of herbs and spices and proper use of each./li /ul p /p