Cook I - Masons (PM Shift)
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality, safety, and timely service for guests.
Role type
entry-level culinary cook (hotel)
Builds
plated dishes and hot food items for hotel dining venues
Domain
hospitality + culinary arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
food preparation, cooking, portion control, food sanitation, kitchen equipment operation, temperature monitoring, cleaning and sanitizing, inventory rotation, plating
Preferred skills
upscale restaurant experience, culinary training/certification, waste minimization
Technologies
knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
sets up and organizes work area, receives and inspects food products, follows standardized recipes, adheres to portion control guidelines, monitors finished product for service timing, ensures food sanitation standards, monitors refrigeration temperatures, cleans and sanitizes work surfaces, uses kitchen equipment safely, breaks down work area at end of shift
Seniority
entry-level IC