Cook

Restaurant Cook

Sous Chef / Executive Chef / F&B Director

The Restaurant Cook is responsible for planning, preparing, setting up, and providing service for the hot production of menus in restaurants and banquet functions. This role includes working closely with the kitchen team to ensure that food quality, presentation, and service standards are met.

The Restaurant Cook role is best suited for someone who:

• Has a passion for cooking and creating high-quality dishes.
• Is experienced in various cooking methods, ingredients, and kitchen equipment.
• Is detail-oriented, with the ability to work in a fast-paced environment while maintaining accuracy and consistency.
• Enjoys working as part of a team and takes pride in delivering exceptional meals to guests.

• Competitive hourly pay with opportunities for performance-based incentives.
• Vacation / Sick / Bereavement / Holiday Pay.
• Health/Vision/Dental Insurance.
• Life / STD Insurance.
• Employee Discounts (Brand Hotels & Company Hotels).
• Free, Third-Party Employee Assistance Program (personal and professional).
• Opportunities for growth within Vista Host's expanding portfolio.

• Set up and stock stations with all necessary supplies for service.
• Prepare food for service, including chopping vegetables, butchering meat, and preparing sauces.
• Cook menu items in cooperation with the rest of the kitchen staff, ensuring consistency and quality.
• Follow the instructions of the Executive Chef or Sous Chef, answering, reporting, and adapting as required.
• Ensure that food comes out simultaneously, maintaining high quality and a timely pace.
• Clean up station and manage leftover food appropriately.
• Stock inventory correctly and maintain proper storage and sanitation standards.
• Comply with nutrition and sanitation regulations to maintain a safe work environment.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other duties as assigned by management.

• Proven cooking experience, including work as a line chef, restaurant cook, or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiarity with the industry’s best practices.
• Food Handler Certification is required.