AM Rugby Cook

Cook 2's shall be able to accomplish most of their tasks with 'minimal' supervision/guidance, depending on the complexity of the task, and have an intermediate-to-strong understanding of various cooking methods.

ESSENTIAL FUNCTIONS

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with minimal supervision from management needed.
• Be able to identify all ingredients from the menu.
• Ability to perform multiple stations as needed during their shift.
• Proficient on stations in both the banquet and restaurant kitchens.
• Intermediate to strong understanding of various cooking methods, ingredients, equipment and procedures.
• Ability to perform opening and closing duties of the kitchen, with direction from supervisor.
• Be able to execute soups and sauces with some supervision.
• Be able to follow recipe cards and prep lists accurately.
• Identify and inspect all food products daily for quality
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Requisition food items as needed.
• Safely and properly use all culinary equipment.
• Communicate regarding food timing to restaurant and/or banquet staff to ensure guest satisfaction. 
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Ability to perform job functions with good attention to detail, speed and accuracy.
• Be able to mentor and coach Cook 3’s to complete their job functions.
• Set up assigned work station with required mise en place, tools equipment and supplies according to standards.
• Maintain safety, hygiene and cleanliness in and around the kitchen, meeting Health Department and OSHA standards.
• Attend all department meetings and company trainings.

BENEFITS

Success Coach every Thursday

Fifty percent off your restaurant bill for up to six guests

401 (k)

Discounted Bus Passes

Free meals during shift

PTO Program

       & so much more!

The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided on the basis of qualifications, merit, and business need.

This policy applies to all terms and conditions of employment.

If you are interested in applying for employment with The Townsend Hotel and need assistance to apply for a posted position, please send an email to careers@townsendhotel.com or you may call us at 248-647-8640.

Physical Demands: Requires walking and standing to a significant degree. Requires ability to move fingers and hands easily and quickly. Requires oral communication with kitchen staff/hotel staff. Requires ability to taste and smell (testing cooked food). Requires reaching, bending, stopping, shaking, stirring and wiping. Requires lifting between 20 to 50 pounds frequently, infrequent lifting up to 100 pounds.

Environmental Conditions: This position resides inside and is protected from weather conditions. However, the candidate may experience varying kitchen temperatures.

Essential Skills: Ability to learn and improve performance, must display an intermediate level of proficiency in culinary skills. Strong organizational skills, attention to detail, ability to work in a fast paced, high pressure work environment; Self-motivated, strong Verbal and written communication skills, positivity. Display a professional sense of urgency. Ability to follow instructions and accept constructive criticism in a professional manner. Ability to work in a collaborative, team environment.

Educational/Vocational Preparation: High school graduate, 2-3 years’ experience in upscale restaurant kitchen. Line cook and banquet cook experience preferred. Good understanding of OSHA and Health Department standards. Ability to work flexible shifts, including holidays and weekends.

Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping or tripping.