44508 54331

Henry's evening Cooks - ALL LEVELS

The Waterfront Beach Resort, A Hilton Hotel

Dec 06, 2018 - Orange County


Please specify which level of cook you are most interested in.

Our Henry's Ocean View Dining cooks range from levels of experience and skill set. This position is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

A Henry's cook I will also take charge of the cooking line when no Chef or Sous Chef is present; will be held to higher standard of quality to ensure consistency of the Henry’s menu. Must have a larger understanding of cooking and be able to help with new menu items.

A Henry’s cook II will have strong understanding of cooking and products; needs to be ready to control an entire station on their own; will be expected to hold the high standard of Henry’s with everything thing they do, their uniform, their prep, and their cooking abilities.

A Henry’s cook III will hold basic knowledge of cooking, storage, and be able to work on the line; will be responsible for ensuring all products are properly put away and stored correctly, they will make sure everything in the walk in’s are always labeled; will handle prep for Henrys and offshore and be on the cooking line as needed.

All interested candidates should have multiple years of professional kitchen experience, including working a hot line and grill.

Responsibilities include:

Prepares all food items according to standard recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.

Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.

Keeps all refrigeration, storage, and working areas clean, working condition in order to comply with Health Department regulations.

Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.

Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes.

Reads and employs math skills to follow recipes. Prepares requisition for supplies and food items for production in workstation.

Requirements include:

  • Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
  • Good working knowledge of accepted standards of sanitation.
  • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
  • Ability to stand and to work continuously in confined spaces.
  • Ability to perform duties within extreme temperature ranges.

Experience in a full service restaurant is required and basic understanding of Spanish is preferred. Must have a flexible schedule that allows shifts on holidays and weekends.

Interested applicants please submit your resume.

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