Cook

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We're cooking up something extraordinary! Join our culinary team!

Posted:
Sep 2, 2026

POSITION SUMMARY

The Cook 3 is an entry-level culinary position responsible for supporting food preparation and service throughout the hotel's restaurants, banquets, catering, in-room dining, and special events. Under direct supervision, the Cook 3 performs basic preparation, cooking, assembly, stocking, and sanitation duties while learning hotel recipes, station procedures, food safety requirements, and luxury presentation standards. This position is well suited for a dependable culinary professional developing foundational skills in a structured hotel kitchen environment.

• 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.
• Perform basic preparation tasks such as washing, peeling, cutting, measuring, portioning, mixing, assembling, and stocking ingredients.
• Prepare assigned basic menu components using established recipes and direct instruction.
• Maintain organized mise en place and replenish station ingredients, utensils, and supplies as directed.
• Learn proper use and care of commercial kitchen tools and equipment under supervision.
• Request guidance when unfamiliar with a recipe, technique, product, allergy instruction, or safety requirement.

• 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 a professional appearance and comply with uniform, grooming, and hygiene standards.

• Work respectfully and collaboratively with Culinary, Stewarding, Banquets, Restaurants, In-room Dining, Purchasing, and other hotel departments.
• Communicate clearly during shift changes, pre‑shift meetings, service periods, and production handoffs.
• Assist colleagues and other stations as operational needs require.
• Attend required meetings, training, tastings, safety sessions, and culinary education.
• Demonstrate dependability, appropriate urgency, receptiveness to coaching, and commitment to continuous improvement.
• Perform other appropriate duties and special assignments requested by culinary leadership.

• High school diploma or equivalent preferred, or an equivalent combination of education and…