Cook ("Cocinero​/a"

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measure and mix ingredients according to recipes, using various kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Perform all other duties assigned by manager or supervisor.

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

• Work primarily inside the hotel; spend at least 75% of time indoors.
• Be able to work in extreme temperatures such as freezers (-10°F) and kitchens (+110°F) for one hour or more.
• Stand and exert well‑paced mobility for up to four hours.
• Maneuver between functions occurring simultaneously in limited space.
• Lift up to 45 lbs. and push/pull carts or equipment weighing up to 250 lbs.
• Perform tasks that require repetitive motions, bending, climbing, and use of fingers for picking, pinching, typing, and carrying out movements of the wrists and hands.
• Use hearing, smelling, tasting, and visual abilities to observe and distinguish product quality and detect signs of emergency situations.
• Communicate continuously in the process of interacting with staff, guests, and supervisors.

• Speak, read, write, and understand the primary language used in the workplace.
• Excellent verbal and written communication skills.
• Strong leadership capability and customer relations skills.
• Detail oriented with outstanding organizational and communication skills.
• Basic computer and computational ability.
• Ability to effectively deal with internal and external customers, including high levels of patience, tact, and diplomacy.
• Self‑driven and able to work independently.
• Experience using cutting tools, cookware, and bakeware.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.).

High school or equivalent education required.

Minimum 2 years cooking experience, preferably high volume.

Food Handlers certification required.

All staff members must maintain a neat, clean, and well‑groomed appearance per Azul Hospitality standards. Refer to the property‑specific required grooming and uniform standards policy.

Regular attendance is essential to the successful performance of this position. Staff with irregular attendance or tardiness will be subject to disciplinary action, up to and including termination of employment.