Cook PT

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30‑year track record as an innovator in the hospitality industry, the company provides expert guidance through all stages of the property cycle—from planning and development to recapitalization or disposition.

Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry‑leading revenue‑management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. The Cook must also ensure the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant to ensure guests are served promptly and efficiently during operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and available for long hours as sometimes required.
• Medium work; exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during the entire shift.
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in char‑broiling, poaching, deep‑frying, sautéing, braising, roasting and par‑cooking.
• Knowledge of herbs and spices and proper use of each.

Entry level

Full‑time

Other

Restaurants