Part Time Cook

The cook is responsible for the preparing, cooking and executing food items for any one of the F&B outlets and banquet operations. The cook will also assist with maintaining cleanliness in the kitchen and with culinary projects.  

DUTIES AND RESPONSIBILITIES 

Operations 

• Set and stock kitchen stations.
• Prepare food for shifts such as soups, sauces, stocks, fryers etc. 
• Prepare food such as snacks, appetizers, main dishes, and desserts.
• Plating prepared foods.
• Ensure all food hot and cold are kept at correct temperatures.
• Assist with inventory as needed.
• Clean kitchen area, as needed (i.e. refrigerators, cooking equipment, walls, stairs floors etc.).
• Assist with removal of garbage, recycle and food compost and place in appropriate bins.
• Perform dishwashing duties. 
• Adhere to proper food handling, sanitation, and safety procedures, and maintain and appropriate dating. 
• Demonstrate brand standards, behaviors, hallmarks and mandates.
• Follow all emergency and safety guidelines in order to provide a safe and secure environment for guests, associates and visitors.
• Follow all guidelines, policies and procedures as outlined by PHM’s Employee Handbook such as, reporting to scheduled shift, report to work on time, reporting absences, have a professional demeanor, etc. 

Interpersonal Relationships

• Spark conversations with guests and associates in a professional manner, smile often, and establish relationships in order gain trust and loyalty.
• Assist with training and or providing guidance to new associates when requested.
• Resolve and address all guest and associate questions and or concerns in a timely, creative and professional manner.
• Report any issues, concerns and or suggestions to management.
• Have constant communication with all hotel departments in order to ensure guest satisfaction. 

Financials

• Follow posted schedule to help reduce overtime and missed meal hours. 
• Follow all cash handling procedures. 

WORKING ENVIRONMENT

The hotel is in a public business atmosphere, which varies temperature based indoor and outdoor climate. The nature of this job is mainly indoors but may require being outdoors. In addition, the kitchen area is often hot/cold, damp and the temperature may vary throughout the day.

Some local travel may be required in order to attend hotel events not limited to meetings, trainings etc. 

WORK EXPERIENCE

Minimum 1 Year of culinary experience, equivalent, or a combination of education and expertise. 

Knowledge

• Understand hotel function and guest profiles. 
• Knowledge of local area including restaurants, landmarks, shopping centers and or local attraction.
• Possess food & beverage knowledge, presentation, and dining etiquette. 

Skills

• Culinary communication skills both verbal and written in English. 
• Interpersonal skills such as listening, smiling, relating, asking questions, teamwork, etc. 
• Have the skill to manage multiple tasks at a time, maintain focus and structure under pressure.
• Have the skill to resolve conflicts with ease and professionalism to ensure maximum guest and associate satisfaction. 

Abilities

• Ability to develop and maintain relationships with both associates and guests to build trust and loyalty.
• Ability to maintain consistent positive energy, self-motivation, and passion for hospitality. 
• Ability to learn new software and computer systems. 
• Ability to easily adapt to various situations, constant change, handle pressure and remain composed and focused.  

PHYSICAL REQUIREMENTS

Prolonged standing/walking for 8+ hours.  

Ability to walk around the hotel, up and down stairs, stoop, kneel, lift a minimum of 50 lbs. and push and pull approximately 200 lbs. 

BUSINESS ATTIRE

To present a professional and business image to guests, associates and public we ask that all associates follow PHM’s dress and grooming standards available in the PHM Handbook on page 16.  Standards include wearing full uniform at all times, uniform must be neat, clean and wrinkle free, practice good personal hygiene, and grooming. 

PREFERRED QUALIFICATIONS

• Culinary Arts Certificate and or degree
• Bilingual or Multilingual 
• Prior hotel experience
• Emotional Intelligence Training 
• CA Food Handlers Card

The Four Points by Sheraton, Emeryville (a Pacific Hotel Management Hotel), functions 7 days a week, 24 hours a day. All associates must acknowledge and understand this fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business dictates.  

Pacific Hotel Management, LLC is a privately- owned company that manages various hotel brands in the bay area. The Four Points by Sheraton, Emeryville is one out of 7 hotels within PHM. Located close to San Francisco, Oakland Airport, UC Berkeley and driving distance to Napa and Sonoma. Our culture is family oriented, friendly, outgoing, competitive and results oriented. All associates work hard every day to achieve guest and associate satisfaction goals, but most importantly, all associates have an inherent passion for hospitality. All of our associates also enjoy an array of benefits and perks such as health insurance, 401k plan, educational assistance program, training, recognition events, travel discounts and more!  As part of the Marriott brand, we pursue excellence in everything we do! 

We are looking for someone who can easily engage and adapt to our unique culture. We are looking for a meticulous and creative Cook. The cook is responsible for the preparing, cooking and executing food items for the Café restaurant and banquet operations. The cook will also assist with maintaining cleanliness in the kitchen and assist with culinary projects.  The Cook is an integral part of our team and works side by side with managers and associates on a day-to-day basis to anticipate and meet guest’s needs. We are looking for someone who will help us continue to develop memorable guest experiences.