Cook at The Lodge at Gulf State Park, a Hilton Hotel

Nestled within the pristine beauty of Gulf State Park, The Lodge at Gulf State Park, a Hilton Hotel, offers an unparalleled coastal retreat on the shores of Alabama's stunning Gulf Coast. This eco-friendly oasis seamlessly blends modern luxury with environmental stewardship, providing guests with a unique and unforgettable experience. With direct access to miles of white sandy beaches, lush coastal trails, and diverse ecosystems, guests can immerse themselves in nature's splendor while enjoying world-class amenities and hospitality. The Lodge features 350 elegantly appointed guest rooms and suites, each thoughtfully designed to reflect the coastal charm and tranquility of the surrounding landscape. Indulge in exquisite culinary offerings at the hotel's signature restaurant, showcasing locally sourced ingredients and Gulf Coast flavors, or unwind with a refreshing drink at the beachfront bar. With an array of outdoor activities, including kayaking, paddleboarding, and biking, as well as a sparkling swimming pool and fitness center, The Lodge offers an escape for travelers seeking serenity and adventure along Alabama's enchanting coastline. The Lodge also offers 40,000 square feet of event space.

This could be the perfect home for you if you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love of the beach and Gulf Shores. Are you passionate and creative with a desire to grow? Let's talk!

Position

Position: Cook

Reports To: Executive Sous Chef, Executive Chef, Food & Beverage Director

Position Profile

Prepare culinary delights for our guests and hotel clientele. Guest satisfaction hinges on food presentation, quality, and the overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

• Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specs.
• Start food items prepared ahead of time, ensuring not to prepare more than estimated needs.
• Manage multiple orders and easily assemble them correctly.
• Work all kitchen stations (broiler, sauté, fry, pantry, and expediter).
• Date all food containers and rotate per Standard Operating Procedures (SOP), ensuring all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages.
• Assist in keeping the buffet stocked.
• Return all unused food items to designed storage areas, ensuring perishables are covered and dated.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.
• Perform other duties as assigned, requested or deemed necessary by management.

• Competitive Salary.
• Daily Pay.
• Team Member Hotel Discount Program.
• Uniforms Provided for most positions.
• Health, Dental, Vision, Life Insurance, and other supplemental options.
• Paid PTO.
• 401k with employer match.
• Food and Beverage Discounts.
• Tuition Reimbursement.

• High school education or equivalent experience; culinary certificate or degree preferred.
• Six months to 1 year in a food/beverage services environment or establishment.
• Strong knowledge of operating industrial-sized ovens and cooking ranges.
• Knowledge of preparing different types of cuisines, relishes, soups, and salads.
• Basic understanding of professional cooking and knife handling skills.
• Understanding of safety, sanitation, and food handling procedures.
• Manual coordination for handling food and containers.
• Ability to read, speak, and understand English.
• Able to lift, push, and carry 20 - 40 lbs.
• Ability to stand continuously for long periods of time.