Cook, Kitchen

Canopy Hilton Charlotte Southpark is hiring

SECTION ONE: MCR Universal Role Standards

CLEANLINESS and FRIENDLINESS!

The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests.

AREAS OF EXCELLENCE

• Happy Guests
• Spotless Cleanliness
• Product Consistency & Quality
• Teamwork

DUTIES AND EXPECTATIONS

1. Happy Guests

• Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile.
• Name Use: Use the guests' names whenever possible, ensuring they feel properly welcomed.
• Guest Satisfaction: All Team Members work together to contribute to great guest satisfaction scores.
• Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency.
• Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities.
• Events: Awareness and support for all groups and events at the hotel.
• Technology: Understanding of relevant technology for each role.
• Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting.

2. Spotless Cleanliness

• Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized.
• Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe.
• Hospitality While Cleaning: Always greet every guest happily with a smile, by name if possible, while cleaning.

3. Product Consistency & Quality

• Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift.
• Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication.
• Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times.

4. Teamwork

• Communication: Communication between Team Members should be clear, honest, and professional.
• Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR's guests.
• Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace.

SECTION TWO: Role Specific Duties and Expectations

UPSCALE COOK POSITION

The Upscale Cook is responsible for executing sophisticated culinary preparations and maintaining the highest standards of fine dining excellence. This role requires advanced culinary skills, attention to detail, and the ability to consistently deliver restaurant-quality dishes that exceed guest expectations in our upscale dining environment.

RESPONSIBILITIES:

Culinary Excellence

• Advanced Meal Preparation: Execute complex dishes and preparations according to fine dining standards and elevated brand guidelines
• Culinary Techniques: Demonstrate mastery of advanced cooking methods including sauce preparation, proper knife skills, temperature control, and sophisticated plating techniques
• Menu Innovation: Contribute to menu development and seasonal offerings while maintaining consistency with brand standards
• Quality Control: Ensure every dish meets our exacting standards for taste, presentation, and temperature before service

Food Safety & Sanitation

• Food Safety Certification: Maintain current Food Handlers Safety Training and any additional certifications required for upscale operations
• HACCP Compliance: Strict adherence to Hazard Analysis Critical Control Points protocols
• Cleanliness Standards: Maintain pristine cleanliness and organization exceeding State Board of Health regulations

Kitchen Operations

• Mise en Place: Complete comprehensive prep work and station setup to ensure seamless service during peak hours
• Inventory Management: Assist in proper storage, rotation, and portion control of premium ingredients to minimize waste and maintain cost efficiency
• Equipment Mastery: Demonstrate proficiency with professional-grade kitchen equipment and maintain all tools in optimal condition

Guest Experience

• Dietary Accommodations: Skillfully prepare modifications for dietary restrictions and special requests while maintaining dish integrity
• Presentation Excellence: Ensure consistent, restaurant-quality plating and garnishing that enhances the dining experience
• Speed of Service: Balance quality with efficiency to meet service timing requirements

Safety & Compliance

• Safety Protocols: Expert knowledge of location and operation of all safety equipment
• Workplace Safety: Maintain awareness of kitchen hazards and implement proper safety procedures
• Other duties as assigned

SECTION THREE: Success Metrics

Happy Guests

• Management Performance Ratings
• Guest Satisfaction Scores/Intent to Return
• Dining Experience Ratings
• Food Quality Scores

Spotless Cleanliness

• GM/AGM Spot Checks
• Leadership Walk-throughs (RVP, etc.)
• Guest Ratings/Reviews
• Health Department Inspections

Product Consistency & Quality

• Checklist Tracking
• Management Performance Ratings
• Guest Ratings
• Food Cost Control
• Waste Reduction Metrics
• Dish Consistency Evaluations

Teamwork

• Management Performance Ratings
• Kitchen Team Collaboration Scores

SECTION FOUR: Qualifications & Requirements

ESSENTIAL QUALIFICATIONS:

Culinary Experience

• Minimum 3-5 years of culinary experience in fine dining, upscale casual, or luxury hospitality environments required
• Demonstrated expertise in advanced culinary techniques, sauce preparation, and sophisticated food presentation
• Experience with high-volume, quality-focused kitchen operations
• Knowledge of premium ingredients, proper handling, and storage techniques

Technical Skills

• Proficient knife skills and advanced cooking methods
• Understanding of food costing, portion control, and inventory management
• Ability to work efficiently under pressure while maintaining exceptional quality standards
• Experience with dietary restrictions and allergen management

Professional Attributes

• Culinary school graduate or equivalent professional training preferred
• Strong attention to detail and commitment to excellence
• Ability to follow complex recipes and adapt to changing menu requirements
• Excellent time management and organizational skills
• Professional demeanor and positive attitude

Service Standards

• Always provide friendly, professional service with a smile to guests
• Flexible schedule with availability for days, nights, holidays, and weekends based on hotel demands
• Punctual attendance - must arrive and clock in on time for every shift and clock out at scheduled time
• Proper break procedures - must clock in/out for breaks at designated times
• Professional communication - provide sufficient notice when calling out for scheduled shifts

PHYSICAL WORKING DEMANDS & WORKING ENVIRONMENT:

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to:

• Standing: Remaining upright on feet for extended periods (8+ hours)
• Walking: Moving efficiently throughout kitchen and service areas
• Repetitive Motions: Precise movements of wrists, hands, and fingers for knife work and food preparation
• Lifting: Carrying kitchen supplies, food products, and equipment up to 50 pounds
• Manual Dexterity: Fine motor skills for intricate plating and food preparation
• Temperature Tolerance: Working in varying kitchen temperatures and conditions
• Sensory Requirements: Ability to taste, smell, and visually assess food quality

PREFERRED QUALIFICATIONS:

• ServSafe Manager Certified

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities .
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company s 10 Most Innovative Travel Companies of 2020 .
• MCR is a three-time recipient of the Marriott Partnership Circle Award , the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer .
• For the TWA Hotel at New Yorks JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS) , the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA

What we offer/Whats in it for you?

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members