Join our Talent Network
Skip to main content

Cook

Property Name: Hilton Madison Monona Terrace
Location: Madison, WI, United States
Date Posted:
Requisition #: 240001N8
Salary Estimate: $18.00

Share:
Save Job Saved

Description

POSITION PURPOSE: 
This individual will join the culinary team with previous experience in either a hotel or fine 
dining establishment. They will be expected to organize their work day with ease and without 
distractions. Expectations also include a thorough understanding of the menu and kitchen 
products used to work grill or sauté stations within a week of training. They will have a strong 
knowledge and understanding of kitchen sanitation and cleanliness standards. 
ESSENTIAL FUNCTIONS:
 Prepare and cook food quickly and correctly following all required recipes and complete 
in a timely fashion.
 Plan all daily soups and stocks on menu and banquet menu. 
 Correctly store food, use proper rotation and dating and labeling.
 Maintain sanitary standards, before, during, and after service.
 Prepare food for employee cafeteria if needed.
 Determine inventory of food items and requisition from storeroom.
 Set up equipment needed for preparation prior to service.
 Maintain high quality level of food production and presentation as well as ensure that 
plates consistently appear crisp and clean.
 Lead AM and/or PM cleaning schedule.
 Take responsibility for station’s set up, breakdown, and all necessary advance prep.
 Put all food away that has been requisitioned from storeroom.
 Prepare all food items according to recipe specifications.
 Grill vegetables and other items from grill area. 
 Cut all seafood on the menu into right portion per menu spec.
 Follow proportions and procedures in stocks and sauces cold and hot (demi glaze, 
hollandaise, butter sauces, relish, and salsa)
 Place food in window within specified call time. Notify runner if you are running late on 
cooking time.
 Keep all meat and fish inventory and organized with date and time of cutting.
 Use all meat trimming for stock or daily special.
 Cut all stakes to .5 oz of meat portion ie. 12oz to 16oz.
 Make sure coolers are cleaned, organized and locked after work when finished. 
 Notify Chef or Sous Chef of old meat before going bad. 
 Maintain communication between the other cooks, wait staff and management.
 Maintain cleanliness, sanitation and personal hygiene.
 Prepare banquet food if needed per schedule.
 Perform all other duties as assigned.
POSITION REQUIREMENTS:
 Friendly and polite team member.
 Follow instructions of chef.
 Able to read orders from point of sale system.
 Professional schooling from culinary school or 3 years similar experience.
 Knowledge of kitchen equipment and food items.
 Knowledge of cooking techniques for using the charbroiled temperatures of all steaks, 
from rare to well done. 
 Knowledge of cooking techniques for prime rib (roasting)
 Meat cutting skills for all USDA meats: prime, wet aged, dry aged, choice, as well as 
pork, veal, lamb and wild game. 
 Ability to cut close trim filets, boneless beef sirloin strip, boneless ribeye, French lamb 
chops, French veil chops and to trip prime rib after cooking all from the Hilton’s custom 
portioning program. 
 Working knowledge of sauté, grill, fry, and poultry station and have the ability to move 
to any of them with ease.
 Ability to create specials from items not being used.
 Understand the importance of assisting in the control of food waste.
 Garnishing knowledge and experience.
 Knowledge of English Language.
 Leadership abilities.
 Ability to work long hours.
 Ability to work under pressure.
 Ability to work various shifts and days of the week.
 Ability to take on additional daily tasks beyond daily prep without hindering daily 
operations.
 General awareness of food ordering and inventory control.
 Must possess a mature positive attitude and conduct oneself in a professional and 
appropriate manor at all times.
 Successfully perform an active job assessment based on kitchen product and food 
knowledge as directed by the Executive Chef and/or Director of Operations

Equal Opportunity Employer

Share: