COOK 3 (FULLTIME) - Military veterans preferred

Compensation Type: Hourly Highgate Hotels:

Highgate 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.

Overview:

Works cohesively with supervision of Chef, Sous Chef, & Cook I to accomplish preparatory work for kitchen production for dining rooms, banquets & Luau. Be responsible working line stations and multi-tasking.  Basic knowledge of sauces, methods, and knife skills are required.

Responsibilities:

• Be prompt & in proper uniform at the start of the shift
• Insure good employee morale and a productive work environment
• Additional projects and events as assigned by management
• Fulfill specialized preparation duties as assigned
• Prevent accidents and maintain sanitary conditions
• Operate under FIFO guidelines

• Have extensive knowledge of sanitation standards and HACCP system
• Ability to operate a hot line station proficiently

• Ensure the workplace is clean and organized before, during, and after the shift
• Knowledge of banquet responsibilities, as far as preparation and execution
• Participate in company training and departmental meetings

• Complete additional tasks as requested by the Chef or manager