Cook

Job Responsibilities

Responsible for the preparation of food orders efficiently and consistently. Maintain organization, cleanliness, and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.


• Ensure that food quality and food safety standards are maintained at a superior level on a daily basis.

• Complete opening duties as assigned, including setting up the physical aspect of the station: grill, pantry, make preparation list of necessary food items, requisition all listed food items and transport from walk-in, etc. to assigned station.


• Prepare necessary food items for the meal period and next service.


• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.


• Cook for the scheduled meal period.


• Remove soiled wares from the station as assigned and transport to the dishwashing area.


• Break down work station and complete closing duties.


• Follow 4 Keys service standards, standard operation procedures, and safety standards.


• Follow safety and security procedures.


• Work cohesively with co-workers and all departments as part of a team.


• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.


• Adhere to attendance and reliability standards.


• Follow all additional duties as assigned by management.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.


• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Education/Experience

• Minimum 1-2 year of experience as a cook in a hotel or high-end restaurant experience preferred.

• High school diploma; culinary certification preferred.

Job Requirements

• Understand the mission, vision, and goals of the hotel.


• Must be able to prioritize and work efficiently with limited supervision.


• Must be detail-oriented and able to multi-task efficiently.


• Must be able to speak and understand and communicate the primary language(s) used in the workplace.


• Must possess excellent communication, follow up, and organizational


• Must have the ability to push, pull bend, squat, and lift on a regular basis.


• Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment.


• Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow up.


• Be a clear thinker, remaining calm and resolving problems using good judgment.


• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.

• Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.


• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.


• Ability to work in hot, noisy, and sometimes close conditions


• Ability to work with all products and food ingredients involved.


• Ability to use all senses to ensure quality standards are met.


• Ability to comprehend and follow recipes.

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests 


• Ability to stand for extended periods of time 


• Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation 


• Ability to bend and twist, push, and pull, stoop, and kneel 


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  Ascend and descend a ladder