Cook I
Core
Prepare food items according to recipes and standards, work across hot and cold stations, and execute plating for guest service in a hotel kitchen.
Role type
entry-level kitchen cook (IC)
Builds
prepared dishes and plated meals for hotel guests
Domain
hospitality + food production
Required skills
basic knife skills, recipe execution, sanitation compliance, inventory management, physical stamina (lifting 50 lbs, standing), multilingual communication (English/Spanish)
Preferred skills
knowledge of garde manger, vegetable cookery, egg cookery, charcuterie, FIFO procedures
Technologies
kitchen equipment, scales
Responsibilities
arrive prepared and compliant with grooming standards, maintain safety and sanitation regulations, prepare food items per recipes and yield guides, work across hot and cold stations, assist with hot line service and prep tasks, perform butchering and portioning, execute plating per chef specs, maintain workstation inventory and organization, complete opening and closing duties, communicate operational needs to leadership.
Seniority
Junior, entry-level IC
