Cook - NOUN Hotel

NOUN Hotel, 542 S University Blvd, Norman, Oklahoma, United States of America

Posted Monday, February 23, 2026 at 6:00 AM

Why Work at Noun Hotel?

At Noun Hotel , we bring modern luxury and local charm to Norman, Oklahoma. With stylish accommodations, an inviting rooftop bar, and a strong connection to the University of Oklahoma community, our hotel is a hub for hospitality, culture, and celebration. Curators at NOUN thrive in an engaging, guest-focused environment, where exceptional service and community spirit come together.

POSITION SUMMARY

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies. Assists in preparation of banquets.

RESPONSIBILITIES

• Assigns tasks, shares management and customerexpectationsand provides training and direction to assigned staff.
  
  Supports an environment of high efficiency,quality and customer service. Maintains detailed knowledge of all menus, recipes, food qualitystandardsand regulations.
• Assists with overseeing production for line operation. Organizes the day's prepping for the cooks and restaurant, supervises line set-up and prepping.
• Monitors labor andmakesrecommendations to adjust staffing depending onneedsof the restaurants.
• Assistin directing and correcting the presentation and portioning of food. Ensures food leaves the kitchen simultaneously and ina timely fashion, is of high quality, andis prepared according to order.
• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.
• Pulls required items in sufficient quantities to prep according to menu forecasts.
  
  Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare coldfoods. Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks downwork station.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods todetermineif they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate timeonto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools,equipment and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures inappropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste andmaintainsfood cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trainsand re-trainsall areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Responds professionally to all questions and requests.
• Works well without supervision, motivate others,show initiative and desire to get things done.
• Reports to work on time, in a clean and complete uniform, ready to work.
• Any other responsibilities as assigned by supervisor.

KNOWLEDGE,

SKILLS AND ABILITIES

• Ability to run a Kitchen station and direct the activities of the Prep and Line Cooks
• Ability to follow recipes and calculate amounts within recipes.
• Good reading and conversion skills.
• Abilityto use good judgment, initiative and teamwork is necessary.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to make decisions as needed to ensure quality guest service.
• Ability tomaintainregular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability tomaintaineffective working relationships with fellow employees.

EXPERIENCE

• 3years ofpreviousrestaurant experienceorhigh volume restaurant experience
• High School Diploma/GED.
• Previous experience in a lead or supervisor role preferred.

PHYSICAL DEMANDS

• May risk burns and cuts.
• Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
• Ability to stand /walkingforlong…