Cook I

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel.

The Cook I is responsible for, setting up and breakdown of stations, responsible for all food cooking in assigned areas, making sure quality of prep and service is at the highest standards, prepares daily and nightly prep list for following day. Checking of all meats, seafood, produce and grocery supplies.

• Works collaboratively with other prep cooks and Sous Chefs and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Follow safe practices in the kitchen.
• Participate in trainings required by the management.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all meat produce and presentation.
• Responsible for quality and quantity control of the produce received.
• Maintain refrigerator and kitchen in clean, organized manner.
• Practice FIFO storage in the fridges and freezers (First in First out).
• Be knowledgeable of Department of Health practices.
• Keep the temperature logs updated and ensure that it is always visible in the designated areas.
• Use the appropriate cutting boards assigned per food product / colors.
• Make the Executive Sous Chef or Sous Chef aware of any special products needed for coming functions.
• Follow SOPs in place for kitchen, preparation and specific Raffles Boston task.
• Know and apply all local health department sanitation laws.
• Assess food portion size, visual appeal.
• Communicate with Chefs to indicate opportunities to reduce food waste.
• Knowledge of operating all stoves, ovens, grills and fryers
• Serve safe certified
• Prepares proper foods on proper plateware.
• Work closely with management team to create seasonal menu items.
• Properly label, date and store all mise en place per department of health.
• Assist management team in conducting station inspections for all stations, prior to and after meal service.
• Expected to assist in onboarding new employees by demonstrating proper station set up, execution and break down.
• Assists management team to ensure all employees are completing their side work. (Station prep lists, cleaning projects)https://careers.accor.com/global/en/job/cook-i-in-raffles-boston-boston-united-states-jid-93830
• https://careers.accor.com/global/en/job/cook-i-in-raffles-boston-boston-united-states-jid-93830