Cook - Bar Marti

Join to apply for the Cook I - Bar Marti role at The Cooper
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The BHC culinary team is currently seeking passionate and detail‑oriented individuals to join us as Cook I / Chef de Partie at The Cooper, preparing and presenting vibrant food in a luxury hospitality environment. This role ensures the consistent delivery of flavorful dishes that reflect our commitment to quality and guest satisfaction and supports daily restaurant operations with a focus on efficiency, respect, and genuine hospitality.

• Prepare, season, cook, and present dishes according to established recipes and quality standards.
• Produce station mis‑en‑place according to specific recipe and prep list guidelines.
• Collaborate with kitchen leadership to ensure timely and high‑quality guest experiences.
• Responsible for teamwork with other stations, inter‑station timing and communication.
• Maintain quality, portioning, and presentation standards for all menu items.
• Ensure a clean, neat, and organized work area.
• Demonstrate a strong understanding of flavor pairings and presentation aesthetics.
• Communicate effectively with team members during service and prep shifts.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees.
• Ensure all kitchen members uniform and personal appearance are clean and professional.
• Adhere to all food safety, sanitation, and cleanliness standards, including HACCP protocols.
• Maintain proper labeling, storage, and rotation of all ingredients.
• Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism.

• 4+ years of experience in restaurant or hotel kitchens.
• Food Handler Certification required;
  Serv Safe Certification preferred.
• Proficient knife skills.
• Proper usage and handling of various kitchen machinery.
• Adapt to varying business volumes, including high demand during peak hours and late‑night service.
• Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task.
• Ability to maintain professionalism and composure under pressure.
• Must be able to communicate clearly, both verbal and written.
• Ability to work evenings, weekends, and holidays as required.

• Ability to work at varied temperatures, including freezers and hot kitchen areas.
• Must be able to continuously stand for up to 8 hours per shift.
• Must have the stamina to work a minimum of 40 hours per week.