International hotel brand seeks Cook in the heart of what Money Magazine and Lonely Planet have recently dubbed "America's Coolest Neighborhood".

Lawrenceville is at the heart of Pittsburgh's renaissance and is known as haven and destination for artists, local shops, and the some of the most innovative restaurants on Pittsburgh's flourishing culinary scene.

The boutique hotel will house a new restaurant in timeless venue with a simple straightforward contemporary menu with an upscale wine program, a barista and wine retail shop, and a second restaurant/bar located on the rooftop featuring vibrant bar program with plates to share and focused on clean, simple, local ingredients.

The hotel brand caters to business and leisure travelers in cosmopolitan cities including Madrid and Barcelona in Spain; Paris, France; Lisbon, Portugal; Frankfurt and Berlin, Germany; Buenos Aires, Argentina; Sao Paulo, Brazil; Brisbane, Australia and New York City, U.S.

SUMMARY

Prepping and cooking meals to the proper specifications for our restaurants and event space. Cleaning and maintaining kitchen equipment.

RESPONSIBILITIES

Punch in, in uniform, and report to the office by the scheduled time.

Address all Guests by name.

Represent The TRYP in contacts with general public.

Respond personally, or by phone, to in-house, departed or potential Guest as necessary.

Maintain responsibility for Guest and Employee safety and security.

Perform all accountabilities in a timely and efficient manner, following established company policy and projecting a favorable image of The TRYP to achieve objective, public recognition and acceptance.

Be consistently alert for newer methods, techniques, equipment, and material that will improve the efficiency and quality of the department. Make appropriate recommendations

Be able to hold casual conversations with all Guests in a comfortable manner.

Nurture the team and teamwork concept.

Punch out in uniform when all assignments are completed.

Maintain complete knowledge of daily scheduled group functions, times, locations, amount of people.

Handle and transport all equipment carefully to prevent injuries and damage; use equipment only as intended.

Review assignment sheets with chef; update completed assignments. Check with chef throughout shift for additional assignments.

Organize work duty priorities.

Inspect cleanliness and working condition of all equipment and supplies to be set up in function area; rectify any deficiencies.

Anticipate guests' needs, respond promptly and acknowledge guests, however busy and whatever time of day.

Promote positive guest relations.

Be familiar with all hotel services/features to respond accurately to any guest inquiry.

Report any damages, maintenance problems or safety hazards to the Supervisor.

Successful completion of the training/certification process.

Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

REQUIREMENTS

Ability to understand guests' service needs.

Be thoroughly familiar with the location of all function rooms and related.

Ability to prioritize, organize and follow through.

Ability to follow directions.

Ability to focus attention on details.

Ability to adhere to timelines in completion of set-ups.

Ability to adapt to priority changes of workflow or requirements.

Ability to perform job functions with little to no supervision.

Ability to operate and remain extremely alert while operating designated equipment, machinery and tools.

Ability to exert physical effort in all aspects of food service.

Ability to endure physical movements in performing job functions.

Ability to work cohesively with other departments and co-workers as part of a team.

Ability to understand guests' service needs.

Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time.

PROFILE OF QUALIFICATIONS:

Must have cooking experience in food preparation.

Must have the ability to effectively communicate the needs of the kitchen to the cooks to ensure efficient production and service.

Must be able to take direction.

Must have ability to cook and handle products and equipment that exists in the kitchens

Previous experience in similar position in hospitality industry.

High school graduate, some college.

Certification of food service.

Any previous culinary training.

Must be able to reach to a height of five feet and to depths of three feet.

Must have high levels of mobility, flexibility in the space provided, which may be limited at times.

Must be able to lift objects up to 50 lbs.

Must be able to stand for long periods of time.

Must be able to work under heavy stress during busy times.

NOTICE: The hotel business functions seven days a week, 24 hours a day. All employees must realize this fact and be aware that, at all times, it may be necessary to move employees from their accustomed shift, as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.