Restaurant Cook 2

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POST DATE 8/18/2016
END DATE 10/17/2016

Loews Atlanta Hotel Atlanta, GA

Company
Loews Atlanta Hotel
Job Classification
Full Time
Company Ref #
hc.264582
AJE Ref #
575918671
Location
Atlanta, GA
Experience
Mid-Career (2 - 15 years)
Job Type
Regular

JOB DESCRIPTION

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The Loews Atlanta Hotel is seeking a Restaurant Cook 2 to join our team. Loews Atlanta Hotel offers 414 supremely comfortable guest rooms, including 44 suites, all of which are luxuriously appointed and are furnished to suit the needs of both families and business travelers. Loews Atlanta Hotel features 40,000+ square feet of versatile indoor function space. For more information about the Loews Atlanta Hotel please visit http://www.loewshotels.com/atlanta-hotel/. Saltwood, located inside the Loews Atlanta Hotel, is Midtowns newest small-plate-style restaurant. Named for its emphasis on salted, cured meats and classically rustic presentation on wood blocks, this casual eatery features a charcuterie station that serves as the restaurants centerpiece. Diners can pull up bar stools to sample house-made and locally sourced items and sip on handcrafted cocktails and local microbrews while watching the restaurants charcuterie chef hand-carve meats and assemble charcuterie plates. Executive chef Olivier Gaupin, a native of Orleans, France, borrows both from his European roots and a decade living in the American South, to bring a unique yet refined approach to local ingredients and cooking traditions. The 190-seat Saltwood, which includes the bar, restaurant, 20-seat patio, 125-seat private dining space, and chefs table, means diners can create their own unique experiences from intimate dinners for two to social gatherings around communal tables. For an authentic taste and feel of the Midtown Atlanta lifestyle, Saltwood is the place to be. The Restaurant Cook 2 is a key member of the Saltwood Culinary Team and will work closely with restaurant team members to deliver superb cuisine to our guests. More specifically, responsibilities include: Reports directly to the Chef, Sous Chef, and Supervisor Prepares/cooks all volume food inters according to standard recipes and specifications to ensure consistency of product Must adhere to control procedures for cost/quality Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product Practice inventory controls, including the preparation of and pick up of item from the storeroom Stores all food in refrigerated boxes including covers, labels and dates Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations Maintains cooking and preparation areas in a clean condition at all times Responsible for the cleanliness of their assigned station (table, cooler, cutting boards) Will be required to work varying schedules that reflect the business needs of the hotel All other duties as assigned