Yolan Cook III

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

The Joseph Hotel - Nashville

Work for Michelin starred and James Beard Award winning chef, Tony Mantuano on his latest fine-dining Italian project. Yolan features both an eight and five course tasting menu as well as a more traditional a la carte offering. We focus on contemporary interpretations on classic Italian fare highlighting local, seasonal ingredients and technique driven cuisine. We are looking for career focused cooks, looking to hone their craft and learn the fundamentals of fine dining. We believe all cooks should leave Yolan as highly qualified sous chefs with knowledge of food production, ordering, sanitation practices, team management and kitchen communication.

POSITION PURPOSE

Manage all aspects of the food production, including food preparation, station set-up, executing service, expediting and breaking down a station. Cooks do all their own prep. work including butchery, fish fabrication and produce preservation.

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

40% Prepare food items for customers using a quality predetermined method in a timely and consistent manner.

40% Set up station with predetermined mise en place required to service all banquet functions.

20% Practice sanitation and safety daily to ensure the total customer satisfaction.

WHAT YOU DO

You use your attention to detail and focused cooking skills to ensure all food items are prepared to specification and plated professionally. You maintain a sanitary environment and keep yourself organized. You understand that Food & Beverage needs can change at any moment, and you adapt with ease.