Job Details

Job Type

Full-time, Part-time

Description

COOK
YOUR DREAM HOSPITALITY CAREER AWAITS AT FLINT RESTAURANT - COLCORD HOTEL, CURIO COLLECTION BY HILTON - IN BEAUTIFUL DOWNTOWN OKLAHOMA CITY

If you believe in the power of " thank you " and " I am happy to ...," we want you to join our team! Flint values great service and food. First impressions are the most lasting, and our mission is to ensure our guests are warmly welcomed and catered to at every point of contact. As a valued member of our team, you'll help our guests create memorable experiences during their visit with us.

Housed in a historic building originally built in 1910, Flint is an upscale casual restaurant located inside the Colcord Hotel featuring contemporary American cuisine. Located in the heart of downtown OKC, we're at the center of all the action.

Our success relies on hiring and advancing top talent. We have cultivated a rewarding and respectful work environment, where every member of our staff is encouraged to grow. Apply today !

At Flint, you will have everything you need to succeed:

• Competitive Wages
• Paid Holidays
• 401k with Employer Match
• Portfolio-Wide Discounts
• Employee Assistance Program
• On-the-Job Training
• Company Provided Downtown Parking
• Paid Time-Off (Full-Time)
• Affordable Health Care (Full-Time)
• Life Insurance (Full-Time)

DEPARTMENT: Food and Beverage
REPORTS TO: Executive Chef
STATUS: Non-Exempt (Hourly)

POSITION SUMMARY:

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.

RESPONSIBILITIES:

• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.
• Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks down work station.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and maintains food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Responds professionally to all questions and requests.
• Works well without supervision, motivate others, show initiative and desire to get things done.
• Reports to work on time, in a clean and complete uniform, ready to work.
• Any other responsibilities as assigned by supervisor.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.
• Good reading and conversion skills.
• Ability to absorb a large amount of information in a short period of time.
• Ability to use good judgment, initiative and teamwork is necessary.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

EXPERIENCE:

• Previous kitchen experience preferred.

PHYSICAL DEMANDS:

• May risk burns and cuts.
• Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
• Ability to stand /walking for long periods of time (6 hours or greater).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

• Closed toe, non-canvas and non-skid soled shoes.