Cook II (Main Kitchen)
Core
Prepares and cooks menu items in a high-volume hotel main kitchen, ensuring quality, portion control, and food safety standards.
Role type
Cook II (Main Kitchen)
Builds
Prepared food for hotel dining venues and event spaces
Domain
Hospitality / Culinary
Deliverable
physical/clinical work
Required skills
Food preparation, Recipe adherence, Portion control, Food sanitation, Kitchen equipment operation, Inventory rotation, Plating
Preferred skills
Culinary training/certification
Technologies
Knives, slicers, mixers, choppers, grinders
Responsibilities
Sets up work area, receives and inspects food products, prepares raw ingredients, cooks menu items, plates cold foods, monitors temperatures, cleans and sanitizes work surfaces, breaks down station at end of shift
Seniority
Mid-level, hands-on
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