Cook II
Core
Prepare and service a la carte and buffet menu items with emphasis on fresh, appealing presentation and timely execution.
Role type
Line cook (culinary operations)
Builds
Food items for hotel guests
Domain
Hospitality / Culinary
Required skills
Butchery, sauce making, garde manger, saute, grill, roasting, carving meats, preparing eggs and pastas
Preferred skills
Spa/hospitality experience
Technologies
Kitchen equipment, chillers, storeroom systems
Responsibilities
Maintain clean work areas and equipment, follow safety and sanitation policies, manage product rotation to minimize waste, ensure accurate storeroom requisitions, participate in shift briefings
Seniority
Entry-level to Mid-level, hands-on IC
Sourced via smartrecruiters · Listed on CareerPlan, which tracks 878,000+ jobs from 20+ sources.
