Cook IV - Addison by William Bradley
Core
Preparing and serving food for a la carte and buffet menus while maintaining high standards of guest service and kitchen hygiene.
Role type
Cook IV (Senior Line Cook)
Builds
Food items for hotel dining venues
Domain
Luxury hospitality / Fine dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Cooking techniques, menu knowledge, food safety and sanitation, inventory management, recipe adherence, plating, guest service, teamwork, ability to work under pressure, physical stamina for standing and lifting
Preferred skills
Culinary diploma or certification, experience in high-volume restaurants
Technologies
Kitchen equipment, chiller systems, recipe management tools
Responsibilities
Prepare and service all food items according to recipes and standards, maintain proper rotation of product in chillers, communicate with Chef regarding shortages, ensure cleanliness and maintenance of work areas and equipment, anticipate and respond to guest needs, follow kitchen policies and safety procedures
Seniority
Mid-level IC, hands-on execution