Cook

Join the culinary team everyone will be talking about! New luxury hotel, new luxury outlets!

The Cook 1 is an advanced culinary position responsible for independently executing complex food preparation and service across the hotel’s restaurants, banquets, catering, in-room dining, and special events. This position demonstrates strong technical skill, consistency, speed, organization, and judgment while helping uphold the hotel’s culinary identity and luxury presentation standards. The Cook 1 may lead an assigned station, support training, and provide day-to-day guidance to less-experienced culinary team members while remaining accountable for food safety, quality, cost control, and timely service.

• Prepare, cook, and present menu items according to approved recipes, production standards, portion specifications, and luxury presentation requirements.
• Set up, maintain, and break down assigned station with appropriate ingredients, equipment, utensils, and supplies.
• Verify freshness, quality, temperature, taste, texture, and appearance of food before service.
• Follow established timing and firing procedures to support coordinated, efficient service.
• Communicate product shortages, quality concerns, equipment issues, and service delays promptly to culinary leadership.
• Support restaurant, banquet, catering, in-room dining, employee dining, and special-event production as assigned.
• Independently lead a complex station during preparation and service, including prioritizing work, coordinating timing, and maintaining readiness.
• Execute advanced cooking methods and refined plating standards across multiple stations or meal periods.
• Assist culinary leadership with daily production planning, quality checks, tastings, station assignments, and service recovery.
• Train and guide Cook 2, Cook 3, and temporary culinary team members on recipes, station standards, safety, sanitation, and service expectations.
• Contribute appropriate ideas for menu development, specials, tastings, recipe improvement, and efficient production.

• Follow all food handling, allergen awareness, sanitation, personal hygiene, and temperature-control requirements.
• Label, date, rotate, cover, cool, reheat, and store food properly in accordance with established procedures.
• Maintain a clean, organized, and sanitary workstation, preparation area, storage area, and equipment throughout the shift.
• Complete assigned opening, closing, cleaning, and sanitation duties accurately and on time.
• Use knives, slicers, ovens, ranges, fryers, grills, and other kitchen equipment safely and only as trained.
• Immediately report hazards, spills, injuries, unsafe conditions, pest concerns, and equipment malfunctions to a supervisor.
• Follow hotel security, emergency, loss-prevention, and workplace safety procedures.

• Use ingredients responsibly and follow recipes and portion standards to minimize waste and control food cost.
• Assist with receiving, storage, rotation, requisitions, inventory counts, and proper handling of culinary products.
• Monitor stock levels and communicate replenishment needs before service is affected.
• Protect hotel property, culinary tools, equipment, products, and supplies from loss, damage, or misuse.

• Prepare food with attention to detail, consistency, presentation, and the expectations of a luxury hotel environment.
• Respond professionally and promptly to special requests, dietary needs, and allergy-related instructions communicated by culinary leadership.
• Support a positive guest experience through reliable execution, urgency, cleanliness, and teamwork.
• Maintain…