Foodcraft Cook

THE LODGE AT GULF STATE PARK

Nestled within the pristine beauty of Gulf State Park, The Lodge at Gulf State Park, a Hilton Hotel, offers an unparalleled coastal retreat on the shores of Alabama's stunning Gulf Coast. Embracing a sustainable ethos, this eco-friendly oasis seamlessly blends modern luxury with environmental stewardship, providing guests with a unique and unforgettable experience. With direct access to miles of white sandy beaches, lush coastal trails, and diverse ecosystems, guests can immerse themselves in nature's splendor while enjoying world-class amenities and hospitality.

The Lodge features 350 elegantly appointed guest rooms and suites, each thoughtfully designed to reflect the coastal charm and tranquility of the surrounding landscape.. Indulge in exquisite culinary offerings at the hotel's signature restaurant, showcasing locally sourced ingredients and Gulf Coast flavors, or unwind with a refreshing drink at the beachfront bar. With an array of outdoor activities, including kayaking, paddleboarding, and biking, as well as a sparkling swimming pool and fitness center, The Lodge at Gulf State Park offers an escape for travelers seeking serenity and adventure along Alabama's enchanting coastline. The Lodge also offers 40,000 square feet of event space.

If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love of the beach and Gulf Shores, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let's talk! Click here to learn more about what makes the Lodge at Gulf State Park a one-of-a-kind experience on the gulf coast.

THE ROLE

ESSENTIAL RESPONSIBILTIES

• Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Remembering all the multiple orders and easily assemble them to the order.
• Work all stations on kitchen line to include broiler, sauté, fry, pantry, expediter and dishwashing stations.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up
• Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift.
• Help assist chefs with preshifts as needed.
• Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
• . Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures
• Handle store, label, and rotate all products properly and in accordance to applicable state laws.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Education: High school education or equivalent experience. Culinary certificate or degree preferred. Experience: Three - Six months in a food/beverage services environment or establishment. Skills and Abilities: Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Communicate information and hotel services to management, staff and guests

PHYSICAL DEMANDS Lift 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.) Pushing /Pulling 50 - 100 lbs. (Carts, Queen Mary's, Hot Box, Portable Bar) Carry 20 - 40 lbs. (Trays, Dish Racks, Glass Racks, etc.) Bending/Kneeling: Bend to reach lower level cabinets and kitchen storage room. Bend to lift trays. Mobility: Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft - 100% of the time. Continuous Standing: Standing required to service guest(s) / function(s); 100% of time scheduled.

BENEFITS PACKAGE

• Competitive Salary

• Daily Pay!

• Team Member Hotel Discount Program

• Uniforms Provided for most positions

• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options

• Paid PTO

• 401k with employer match

• Food and Beverage Discounts

• Tuition Reimbursement

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