Margaritaville Lake Resort - Cook

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Posted Apr 19, 2020
Job Description

Come join the Margaritaville Lake Resort, Lake Conroe | Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas.

OUR CORE PURPOSE:
Create and Deliver Fun and Escapism
Our team members are the best of the best. We hire energetic, committed people who have a genuine desire to take care of other people. Our team members approach their jobs as an opportunity to please and are dedicated to engaging with every guest, every time. We provide a fun and exciting environment to work and strive to ensure that you will Love Your Job!

OUR VALUES:
1. Every Guest, Every Time
2. Foster a shared responsibility for the well-being of our staff, guests, and community
3. Act with integrity and respect
4. “It’s my job to be better than the best.”

OUR BENEFITS:
For our full-time employees, we offer competitive and comprehensive medical, dental, life, disability, retirement and 401K benefits, on the job training, uniforms and recognition rewards. Enjoy daily breakfast, lunch and dinner in our Employee Café and free on-site parking. Benchmark offers extra perks to all team members - discounts on travel, electronics, appliances, cell phones and service, rental cars, dining, movies, sporting events, theme parks and more. Hotel room discounts are available to employees and immediate family members at Benchmark properties.

The Cook is responsible for preparing, cooking, and presenting food according to standards and expectations, while maintaining a safe, clean, and sanitary work area.

ESSENTIAL FUNCTIONS:
Prepares all food according to recipes, guidelines and standards set by the Executive Chef.
Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
Ensures all food products being prepared and leaving kitchen are of highest possible quality and meet all standards and specifications set by management and the Executive Chef.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Handle all food storage and preparation properly and according to safe food handling procedures.
Utilize all kitchen equipment and tools properly and according to safety procedures.
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets, daily menus, and banquets.

MARGINAL FUNCTIONS:
Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.
Helps maintain a clean and sanitary culinary environment ensuring compliance with all local provincial and federal health codes.
Cleans refrigerators, freezers, stocks and rotates supplies daily.
Performs other duties as requested, such as, moving supplies and equipment, cleaning up spills, etc., to ensure a safe working environment.
Assist in preparation / cooking in other stations as requested.

ENVIRONMENT: Inside main kitchen standing on hard floors. Working around hot stoves. Work may be performed in small areas. Work entails varying conditions of noise levels, temperature, and air quality. Outdoors, exposure to extreme and inclement weather.

PHYSICAL REQUIREMENTS:
Constant standing and occasional walking, bending, and reaching.
Manual dexterity of hand and fine motor skills in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry, or otherwise, move or push/pull goods up to 50 lbs or a maximum of 200 lbs on a hand cart/truck.
Ability to perform duties in confined spaces an within extreme temperature ranges.
Ability to strictly follow all sanitation, safety and cleaning schedules practicing clean-as-you-go techniques.

Skills Required

Two years experience in high volume line food production
Knowledge of cooking environment
Knowledge of accepted standards of sanitation
Knowledge of operating kitchen equipment, ie, stoves, ovens, broilers, slicers, steamers, kettles, including power equipment and cutting instruments
High school diploma or equivalent experience/training
Ability to effectively communicate in the English language
Ability to work flexible shifts
Ability to stand for long periods
Ability to work well under pressure

Compensation:

Based on Experience

Job Categories

Job Types(s):   Restaurant / Food Service

Industry(s):   Travel / Hotel / Resort

Employment Type:   Employee - Full Time

Job Location(s):   Conroe / Lake Conroe

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