Cook

Full-Time

The Cook sits at the heart of the hotel's food and beverage operations, ensuring that guests experience memorable dining through dishes crafted with the finest ingredients and attention to detail. The Cook works under the direction of the Executive Chef and/or Sous Chef, collaborating with a dedicated kitchen team to deliver exceptional cuisine that matches the luxury standards of the hotel.

Key responsibilities include food preparation such as cutting, cooking and the safe handling of food products. The ability to adjust and/or replicate recipes and maintaining consistency is critical. This position requires a strong “client first”, foodservice background and a commitment to maintaining the high standards of the hotel.

POSITION ESSENTIAL FUNCTIONS:

• Prepare, season, and cook a wide variety of dishes according to established recipes and standards.

• Ensure all food preparation meets the hotel’s high standards for taste, appearance, and timing.

• Adjust recipes and menus based on guest preferences, dietary restrictions, and seasonal availability of ingredients.

• Accommodate special requests and dietary needs with professionalism and flexibility.

• Maintain impeccable food presentation and uniform portion sizes.

• Consistently monitor the quality of ingredients and finished dishes.

• Participate in tastings and quality checks, upholding the hotel’s reputation for excellence.

• Follow all food safety and sanitation policies, including proper storage, labeling, and handling of ingredients.

• Maintain a clean and organized workstation before, during, and after service.

• Adhere to all local, state, and federal health regulations and hotel standards.

• Work collaboratively with all kitchen staff and servers.

• Communicate effectively with front-of-house staff to ensure a seamless flow between kitchen and dining room.

• Participate in pre-service meetings and briefings.

• May require shift work, overtime and/or on call duties. See under “Other.”

• Other duties as assigned.

POSITION REQUIREMENTS:

• High school diploma or general education degree (GED).

• 2–3 years of experience in hotel, country club or fine dining environment.

• Thorough knowledge in POS systems (i.e., Toast) to process guest orders and payments

• Advanced knowledge of food handling/safety procedures.

• Ability to understand and give general instructions in standard situations.

• Strong organizational, analytical skills, and communication skills in English (verbal and written). Spanish speaking is a plus.

• Strong customer service orientation.

• Strong attention to detail and a proactive, guest-service approach.

• Positive, professional demeanor and ability to work well in a team environment.

• Stooping, standing, climbing, walking, reaching, and frequent lifting food/beverages

• May be required to work extended periods of time without relief.

• Must be able to lift, push, pull, or carry items weighing up to 50 pounds

• Comfortable working in a commercial kitchen setting (e.g., temperature variations, open flames, confined spaces, etc.)