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.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Preparation of Food

• Prepare and cook a variety of authentic Spanish tapas in accordance with restaurant recipes.
• Prepare ad cook food for banquets and meetings in accordance with hotel standards.
• Ensure consistency in taste, presentation, and portion size.

Ingredient Preparation

• Chop, slice, marinate, and portion ingredients in accordance with daily prep lists.
• Prepare mise en place for each station before service.
• Continuously restock ingredients on the cooking line as necessary during service hours.

Cooking Techniques

• Use proper techniques for grilling, sautéing, frying, and braising according to hotel and restaurant standards.
• Prepare cold tapas and charcuterie.

Quality Control

• Maintain high standards of food quality, freshness, and hygiene in accordance with hotel standards.
• Inspect ingredients for freshness and discard expired or spoiled items and write down any discarded items on the Waste Log.

Menu Execution

• Follow standardized recipes and plating guidelines created by the Executive Chef in accordance with restaurant and hotel procedures.
• Contribute to seasonal or special event menus as needed.

Kitchen Cleanliness & Sanitation

• Follow all food safety (NYC DOH) and hygiene regulations (HACCP standards).
• Maintain a clean and sanitized work environment before, during, and at the end of shift.
• Clean workstations, equipment, and utensils throughout the shift and during closing, maintaining a “Clean as You Go” mentality.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.

Collaboration & Communication

• Work efficiently and respectfully with other kitchen staff, Executive Chef, dishwashers, and FOH staff.
• Communicate effectively to ensure timely and accurate food service.

Guest Experience Focus

• Understand the importance of presentation and timely service in a hotel environment.
• Adjust preparations to accommodate guest dietary restrictions, if possible, when required.

Inventory & Stock Management

• Monitor stock levels and inform supervisor of low inventory or shortages.
• Properly label and store all food products to minimize waste.
• Maintain cleanliness and organization of storage areas and inform supervisor when 86 or low on an item.

Adherence to Hotel Policies

• Follow hotel operational standards, safety regulations, and uniform codes.
• Support room service and banquet operation following the Banquet Event Orders (BEO) when required.
• Prepare and service food for the Employee Cafeteria, if applicable, as specified by the supervisor. 
• Know the location and operation of all fire extinguishing equipment.
• Be able to support any position in the Kitchen that is in need of help.

Training & Development

• Participate in ongoing culinary training and hotel-mandated safety courses.
• Assist in training new BOH team members.

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and 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.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper use of each.