Cook 3 - Dossier Hotel

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.   Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.   Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.   Check out this video for more information on our great company!

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Dossier offers travelers a remarkable immersion into Portland’s curated culture and unique way of living. Our hotel embodies the city’s cultural ethos, in harmony with its natural surroundings. Each of Dossier’s art-filled rooms and suites features locally inspired amenities designed to bring the spirit of Portland into the hotel. Wake up refreshed and ready to explore the region’s endless opportunities for adventure, culture, and cuisine. Dossier is home away from home. Naturally.

Come be a part of something bigger! 

Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectivenessthrough, practices, policies, and programs to help our employees achieve success at both work and home.  Here are just some of the great benefits we offer: 

• Full Time employees have access to Medical and Dental insurance to fit your needs 
• Mosaic Learning Center (You can grow both personally and professionally through on-line webinars and self-study courses)  

• 401K match (Let us help you build your financial future) 
• Companywide Hotel Room Discounts (Who doesn’t love to get away?) 
• Paid Time Off 
• Employee Assistance Program (We are here to support you and your loved ones) 
• Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few 
• Many more! 

PRIMARY PURPOSE OF THE POSITION: The Cook will contribute to the mission and success of Provenance Hotel Group by creating exceptional ways of personalizing and providing the best guest service in the hospitality industry and ensuring our high standards of service are met. The Cook will provide prompt and courteous service to all guests, encouraging the guest to return again, which will generate repeat business. The Cook is responsible for providing quality meal services that include providing a positive first and last impression and a friendly, upbeat and clean atmosphere for every guest. When servicing guests, the Cook is responsible for being professional, friendly, and helpful, using the "Five Hospitality Standards" of eye contact, a smile, speaking first, engaging in polite conversation, and using the guest's surname. 

ESSENTIAL FUNCTIONS: (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.) 

• Set up, restock, and maintain food preparation areas. 
• Monitor the quality and consistency of all food served from the lines. 
• Prepare food in accordance with working menus, recipe cards and photos. 
• May coordinate food orders between stations and food servers. 
• Display knowledge in sanitation and sanitary food handling 
• Responsible for food quality and control and proper plate presentation on all restaurant lines. 
• Responsible for implementation of all new menu items according to restaurant specification and direction from Executive Chef. 
• Provide friendly, courteous and professional service to all internal and external customers/guests, at all times. 

• Communicates with Executive Chef or Sous Chef regarding general difficulties, special needs, equipment problems, or serviceware shortages which may arise when performing job up to set standards. 
• Communicates any shortages of the menu. 
• Follow recipes accurately with no substitutions or addition of ingredients. 
• Assist the Chef in maintaining a clear and organized production and service kitchen as well as an orderly labeled and clean inventory room. 
• Helps support staff (servers, bussers, runners) when needed in order to comply with standards and provide responsive customer service. 
• Retains and maintains complete knowledge of all food and beverage menu items. 
• Must have the ability to work a flexible schedule and late hours when necessary. 
• Must have the ability to report to work on time and on a regular basis. 
• Follow and maintain the Hotel’s professional image guidelines to communicate the Provenance style message to the guests and the general public. 
• Contribute to hotel goals for increasing sales and improving profits. 
• Enthusiastically recommend and promote all hotel functions and facilities. 
• Submit all lost and found articles accompanied by a Lost and Found report to Housekeeping. 
• Regular attendance in conformance with hotel standards is essential to the successful performance of this position. 
• Fully comply with Provenance hotel's rules and regulations for the safe and efficient operation of the hotel facilities. 
• Attend mandatory meetings. 
• Must have the ability to work a flexible schedule and late hours when necessary. 
• Other duties as assigned. 

ADDITIONAL RESPONSIBILITIES:Perform all other duties as directed by immediate supervisor. Immediately report out-of-the ordinary issues to manager or supervisor. Knowledgeable of facilities, service, and hours of operations of hotel as well as information about the local area to provide service information to the guest (i.e., hours of operation, meeting room locations, times of continental breakfast or coffee/tea service (Club Level Only), location and schedule of local events and attractions, directions to airports and major places of business, and transportation options. 

SUPERVISORY RESPONSIBILITIES: Does not have supervisory responsibilities. 

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

EDUCATION and/or EXPERIENCE: High School diploma or general education degree (GED) and one to two years related experience desired at ahigh volume restaurant experience preferred.  Fine dining experience preferred. 

LANGUAGE SKILLS:Ability to read, write and speak fluently, in the primary language of the property location. 

MATHEMATICAL SKILLS: Ability to add, subtracts, multiply and divide in units of measure, using whole numbers, common fractures, and decimals.  

REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. -Ability to successfully re-prioritize tasks in a moments notice. 

PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to stand; walk; and use hands to finger, handle, or feel, grasp, and hold objects, tools, or controls. The employee is frequently required to reach with hands and arms; balance (food service trays, plates, glasses included); stoop; crouch; bend; talk; hear; taste; and smell. The employee may be required to frequently climb (stairs). The employee is occasionally required to kneel. The employee must occasionally lift, carry, pull and/or move up to 35 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Qualified individuals with disabilities may be provided reasonable accommodation to enable them to perform the essential functions of a position, so long as such accommodation does not result in undue hardship to the organization. The noise level in the work environment is usually loud and potentially stressful. Expose to changing temperatures (i.e. cold, dry, hot, damp), slippery floors, bacteria in foods, noise and vibrations.