Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.

The primary function of the Pantry Cook is to timely and accurately prepare high quality cold food items for catering events in the hotel’s banquet spaces.  He/She is also responsible for preparing and serving meals in the employee cafeteria.

Essential Responsibilities:

• Portion and prepare cold food items such as salads, cold appetizers, sandwiches and cold banquet platters.
• Prepare meals for employees and serve in employee cafeteria
• Must have some knowledge of the handling of hot foods and hot food production.
• Prepare menu items as instructed on daily production sheets.
• Uphold cleanliness standards for kitchen, operations, equipment and tools.
• Maintain safe and sanitary work environment.
• Follow all instructions and procedures from Sous Chef / Executive Chef to ensure an excellent quality of food is served to all guests.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s).
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations.
• Cook food to order per recipe card and plating guide.
• Set up line per specification.
• Break down line after meal service.
• Handle and store food in sanitary fashion.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat productions.
• Differentiate spices effectively.
• Maintain clean and sanitary environment.
• Recognize and utilizes food garnished per plating guide and recipe card.

Marginal Responsibilities:

• Requisition food from store room and butcher.

• Other duties as required.

Education & Experience: 

High School Diploma

Prior culinary experience required

Experience in a hotel or related field preferred.

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.

In and out of refrigerators/freezers with some frequency.

Mental Requirements                                                                                                                                              

Must be able to convey information and ideas clearly

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high pressure situations