Cook II (On Call)
Core
Preparing and cooking menu items in a high-volume hotel kitchen while ensuring food safety and quality standards.
Role type
Culinary cook (hotel)
Builds
Food and beverage service for hotel guests
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, temperature monitoring, cleaning and sanitizing, inventory rotation, physical stamina
Preferred skills
Culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Set up and organize work area with necessary supplies and equipment; Receive, inspect, and rotate food products to ensure freshness; Prepare and store raw food products properly; Follow standardized recipes in the preparation and cooking of menu items; Adhere to portion control guidelines and minimize waste; Plate cold foods according to presentation guidelines; Monitor finished product to ensure timely service; Follow all Governmental Food Sanitation Standards; Monitor refrigeration and holding temperatures; Clean and sanitize work surfaces and equipment; Use kitchen equipment safely according to manufacturer recommendations; Notify supervisor of equipment malfunctions or safety hazards; Clean and break down work area at end of shift; Ensure closing side work is complete and kitchen is secure.
Seniority
Entry-level to Mid-level, hands-on IC