The Langham Chicago Travelle Restaurant / Bar Cook: Job Overview, Location, and Employment Details

The main responsibility of the Travelle Restaurant / Bar Cook is to assist the cooks in preparing all food items for the restaurant’s kitchen using standardized recipes. This includes following the instructions from Banquet Event Orders or guest checks to ensure proper food preparation.

The duties include preparing all the necessary prep work for menu items by following standardized recipes and setting up items for banquets according to prep lists and Banquet Event Orders. The cook is also responsible for storing all food properly in refrigerated containers with covers, labels, and dates to prevent waste and spoilage.

The physical demands include regularly walking, using hands, reaching with hands and arms, standing, tasting, and smelling during work. The employee must frequently lift and move up to 50 pounds and have the ability to use a chef knife safely.

The role requires specific vision abilities such as close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus, which are essential for tasks like food preparation and safety.

Success in this position requires problem-solving skills to handle pressured situations, technical skills to assess and improve one’s knowledge, and the ability to share expertise with others. The role also demands strong customer service skills to respond promptly to internal and external customer needs.

The job emphasizes teamwork by encouraging employees to balance individual and team responsibilities, exhibit openness to others’ views, and contribute to building a positive team spirit. Additionally, the role involves looking for ways to improve quality and demonstrate accuracy and thoroughness in work.

The employee is expected to always maintain a clean and sanitized work area, which is essential in a food service environment to ensure safety and hygiene standards are met.

The cook must be able to use culinary equipment needed for food preparation and handling, including a chef knife, which is a fundamental tool in the kitchen for preparing ingredients.

Following standardized recipes and prep lists is important to ensure consistency and quality in food preparation, especially for banquet events and menu items. It helps in maintaining the restaurant’s standards and meeting customer expectations.