Canopy by Hilton Hotel

Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton’s culture is the Positive Stay Promise. An ideal Enthusiast sets the tone for creating the “Positively Yours” culture at our hotel and is committed to delivering the lifestyle experiences our guests want.  The beautiful new Canopy Jersey City Arts District is looking for an exceptional candidate as its Line Cook. Position Title: Line Cook/Food Enthusiast Reports To: Senior Sous Chef Position Summary: The Line Cook will be assisting the Senior Sous Chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for all guests. They will be also responsible for assisting in cooking and then ensuring that all stations are clean. Additionally, they are responsible to prepare special meals or substitute items, regulate the temperature of equipment, pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and garnish foods etc. Line Cook Duties and Responsibilities: Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Senior Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare food within recommended time frames to meet guest expectations. Able to operate kitchen equipment. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness and sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slice, grind and cook meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and able to weigh, measure and mix ingredients in correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenish service lines as needed and restocks and prepares the workstation for the next shift. Ensure that all products are stored properly in the correct location at the appropriate levels at all times. Inform Chef of excess food items for use in daily specials. Keep work area in hygienic conditions at all times according to the rules set by the hotel. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Check and ensure the correctness of the temperature of appliances and food. Serve food in proper portions on to correct serving vessels and plates. As a Line Cook, you are also expected to comply with the conditions of the food hygiene policies. Accepting store deliveries are also part of the Line Cook duties. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Control food stock and food cost. Communicate assistance needed during busy periods. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Ensure and prepare mise-en-place for banquets and restaurant buffets as per the BEO. Follow and maintain cleanliness and good hygiene practices in the kitchen. Operate kitchen equipment safely and responsibly. Attend the training being conducted and implement in daily operations and improve the quality of food. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed. Work according to the menu specifications by the Senior Sous Chef. Need to be flexible and willing to help other departments at busy times as and when required. Prerequisites: Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Able to take responsibility. A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food. This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Education: High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems. Experience: Previous Hospitality or Catering industry experience working at a Line Cook level in a high-quality restaurant or 5 Star hotel.

Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton’s culture is the Positive Stay Promise. An ideal Enthusiast sets the tone for creating the “Positively Yours” culture at our hotel and is committed to delivering the lifestyle experiences our guests want.  The beautiful new Canopy Jersey City Arts District is looking for an exceptional candidate as its Line Cook. Position Title: Line Cook/Food Enthusiast Reports To: Senior Sous Chef Position Summary: The Line Cook will be assisting the Senior Sous Chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for all guests. They will be also responsible for assisting in cooking and then ensuring that all stations are clean. Additionally, they are responsible to prepare special meals or substitute items, regulate the temperature of equipment, pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and garnish foods etc. Line Cook Duties and Responsibilities: Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Senior Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare food within recommended time frames to meet guest expectations. Able to operate kitchen equipment. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness and sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slice, grind and cook meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and able to weigh, measure and mix ingredients in correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenish service lines as needed and restocks and prepares the workstation for the next shift. Ensure that all products are stored properly in the correct location at the appropriate levels at all times. Inform Chef of excess food items for use in daily specials. Keep work area in hygienic conditions at all times according to the rules set by the hotel. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Check and ensure the correctness of the temperature of appliances and food. Serve food in proper portions on to correct serving vessels and plates. As a Line Cook, you are also expected to comply with the conditions of the food hygiene policies. Accepting store deliveries are also part of the Line Cook duties. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Control food stock and food cost. Communicate assistance needed during busy periods. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Ensure and prepare mise-en-place for banquets and restaurant buffets as per the BEO. Follow and maintain cleanliness and good hygiene practices in the kitchen. Operate kitchen equipment safely and responsibly. Attend the training being conducted and implement in daily operations and improve the quality of food. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed. Work according to the menu specifications by the Senior Sous Chef. Need to be flexible and willing to help other departments at busy times as and when required. Prerequisites: Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Able to take responsibility. A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food. This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Education: High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems. Experience: Previous Hospitality or Catering industry experience working at a Line Cook level in a high-quality restaurant or 5 Star hotel.

Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton’s culture is the Positive Stay Promise. An ideal Enthusiast sets the tone for creating the “Positively Yours” culture at our hotel and is committed to delivering the lifestyle experiences our guests want.  The beautiful new Canopy Jersey City Arts District is looking for an exceptional candidate as its Server at Canopy Bar & Bistro. Job Title: Server REPORTS TO: Food & Drink Director/Lead Food & Drink Enthusiast POSITION SUMMARY: Ensure that all guests are served to the hotel’s standard in Canopy Bar & Bistro. Display highest standards of hospitality and welcome at all times within all food and beverage areas. Take orders for and serve food and beverages to guests as per the hotel’s standards in a friendly, timely and efficient manner. F&B SERVER DUTIES AND RESPONSIBILITIES: Greet guests and present them with the menu. Inform guests about the special items for the day and menu changes if any. Suggest food and beverages to the guest and offer upsell options. Take food and beverage orders from the guest on the order taking pads or on the handheld point of sale ( POS ) system. Obtain revenues, issue receipts, accept payments, return the change.  Perform basic cleaning tasks as needed or directed by supervisor.  Fill in for absent staff as needed Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. E.g.: No Garlic, less spicy, without egg etc. Communicate to the guest and provide assistance with their queries. Coordinate with the kitchen staff and bar staff to ensure smooth operation and guest satisfaction. Serve food and beverage to the guest according to their order. Observe guests and ensure their satisfaction with the food and service. Promptly respond to guest with any additional request. Maintain proper dining experience, deliver items, fulfil customer needs, offer desserts and drinks, remove courses, replenish utensils, refill glasses.  Prepare beverages when necessary for service to your customers table.  Properly open and pour wine at the tableside.  Adhere to grooming and appearance standards consistently.  Understand and communicate products and services available at the hotel. Must have some familiarity with basic cooking skills. Assist with stocking and maintaining the restaurant par stock levels and side station. Assist other areas of the restaurant such as answering telephones and completing financial transactions. Print closing report and perform cash drops. Tally the Credit Card settlements for the day with the batch closing report. Close the shift on the POS terminal. PREREQUISITES: Education: High school diploma or equivalent preferred. Experience:  Previous serving experience required. Excellent oral communication skills required. Positive interpersonal skills required.

Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton’s culture is the Positive Stay Promise. An ideal Enthusiast sets the tone for creating the “Positively Yours” culture at our hotel and is committed to delivering the lifestyle experiences our guests want.  The beautiful new Canopy Jersey City Arts District is looking for an exceptional candidate as its Line Cook. Position Title: Line Cook/Food Enthusiast Reports To: Senior Sous Chef Position Summary: The Line Cook will be assisting the Senior Sous Chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for all guests. They will be also responsible for assisting in cooking and then ensuring that all stations are clean. Additionally, they are responsible to prepare special meals or substitute items, regulate the temperature of equipment, pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and garnish foods etc. Line Cook Duties and Responsibilities: Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Senior Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare food within recommended time frames to meet guest expectations. Able to operate kitchen equipment. Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness and sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slice, grind and cook meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and able to weigh, measure and mix ingredients in correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenish service lines as needed and restocks and prepares the workstation for the next shift. Ensure that all products are stored properly in the correct location at the appropriate levels at all times. Inform Chef of excess food items for use in daily specials. Keep work area in hygienic conditions at all times according to the rules set by the hotel. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Check and ensure the correctness of the temperature of appliances and food. Serve food in proper portions on to correct serving vessels and plates. As a Line Cook, you are also expected to comply with the conditions of the food hygiene policies. Accepting store deliveries are also part of the Line Cook duties. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Control food stock and food cost. Communicate assistance needed during busy periods. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Ensure and prepare mise-en-place for banquets and restaurant buffets as per the BEO. Follow and maintain cleanliness and good hygiene practices in the kitchen. Operate kitchen equipment safely and responsibly. Attend the training being conducted and implement in daily operations and improve the quality of food. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed. Work according to the menu specifications by the Senior Sous Chef. Need to be flexible and willing to help other departments at busy times as and when required. Prerequisites: Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Able to take responsibility. A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food. This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Education: High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems. Experience: Previous Hospitality or Catering industry experience working at a Line Cook level in a high-quality restaurant or 5 Star hotel.