The Cook will prepare, season, and cook dishes such as soups, meats, vegetables, or desserts for the hotel.

Key Duties & Responsibilities:

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Complete opening duties:
  • Set up the workstation with tools, equipment, and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment, and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Start prep work on items needed for the menu of the day.
  • Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Closing Duties:
  • Return all food items to the proper storage areas.
  • Wrap, cover, label, and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Turn off all equipment not needed for the next shift.

Must have open availability*

• None specified.

• Experience with food preparation and handling.
• Certification of Culinary training or apprenticeship preferred.
• Attention to detail, speed, and accuracy.
• Ability to prioritize and organize tasks.
• Ability to follow directions thoroughly.
• Ability to work cohesively with co-workers as part of a team.
• Ability to work with minimal supervision.