Culinary Professional

Job Summary

The Cook is responsible for preparing high-quality food items, following standardized recipes, for various outlets within the hotel, including restaurants, room service, employee cafeteria, and banquets. This role requires strong culinary skills, attention to detail, and the ability to work in a fast-paced environment.

Key Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Assist in storage and rotation of food items according to hotel procedures.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.