Cook 2

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 pThe Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street./p h2Overview/h2 pThe Cook 2 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 liHave thorough knowledge of menus and the preparation required, according to hotel standards./li 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 liProficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking./li liRecognize quality standards in fresh vegetables, fish, and dairy and meat products./li liKnowledge of herbs and spices and proper use of each./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 puEducation Experience:/u  /p ul liHigh School diploma or equivalent and/or 1 year of experience in a hotel or a related field preferred./li liCulinary experience required./li /ul puPhysical Requirements: /u/p ul 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 /ul p uGeneral Requirements:/u/p ul liMaintain a warm and friendly demeanor at all times./li liMust be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner./li liMust be effective at listening to, understanding, and clarifying concerns raised by employees and guests./li liMust be able to multitask and prioritize departmental functions to meet deadlines./li liApproach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner./li liAttend all hotel required meetings and trainings./li liMaintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel./li liMaintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag./li liComply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations./li liMaximize efforts towards productivity, identify problem areas and assist in implementing solutions./li liMust be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary./li liMust be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives./li liMust be able to cross-train in other hotel related areas./li liMust be able to maintain confidentiality of information./li liMust be able to show initiative, including anticipating guest or operational needs./li liPerform other duties as requested by management./li /ul