Cook II (Line Cook)

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.

• Works collaboratively with other cooks and chefs de partie 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..
• Monitor quality of all meat produce and presentation.
• Responsible for quality and quantity control of all of there mise en place and plated dishes on their designated stations
• 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.
• Ensure that all food produce is properly labeled per Department of Health.
• 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 SOP’s 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.

This role will require flexibility for shifts including mornings, evenings, weekends, and holidays.

Education & Experience: 

• 3 years of food prep experience in a restaurant or hotel.
• Culinary degree preferred but not required.
• Must have knowledge of food preparation techniques as well as health department rules and regulations.

Physical requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements:

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming.
• Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management

• Hourly Wage: Intro rate at $28.35 - wage after 90-day probationary period at $31.50
• Employee benefit card offering discounted rates in Accor worldwide for you and your family. 
• Excellent Company benefits including medical, dental, vision and life insurance. 
• Personalized development opportunities across Accor's extensive brand portfolio.  
• Ability to make a difference through our Corporate Social Responsibility activities