The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product.

Approach all encounters with guests and employees in a friendly service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.

Ensure the completion of necessary food and station preparations prior to opening the Restaurant/Dining Outlet, Cafe, and Room Service to ensure that guests are served promptly and efficiently during operating hours. Assist and supervise on the kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality; be able to support any position in the kitchen that is in need of help. Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; ensure banquet items are completed on time and check with the Banquet Manager or Supervisor for time, cover count, or any other changes.

Ensure that all food is prepared following Aimbridge Hospitality standard recipes. Maintain the 'Clean as You Go' policy and be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean. Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period. Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees.

Maintain cleanliness and organization of all storage areas. Assist in training staff in the operation and maintenance of all kitchen equipment. Attend meetings as required by management. Interact and occasionally have unsupervised contact with guests and/or colleagues. Maintain a high level of trust and responsibility and represent the company with a certain level of reputation and good character as well as exercise sound judgment.

• Now offering Daily Pay!
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

• Previous supervisory responsibility preferred.
• At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements).
• Ability to convey information and ideas clearly.
• Ability to evaluate and select among alternative courses of action quickly and accurately.
• Ability to work well in stressful high-pressure situations.
• Initiative in job performance including anticipating needs.
• Ability to maintain composure and objectivity under pressure.
• Effective problem-solving skills.
• Ability to process complex information from disparate sources.
• Effective listening and understanding skills.
• Ability to work with and understand financial information and data.