Cook II Bank & Bourbon
Core
Prepares and serves menu items in a high-volume hotel kitchen, ensuring food quality and safety standards.
Role type
Culinary Cook (Hotel)
Builds
Prepared food dishes for hotel guests
Domain
Hospitality / Food Service
Deliverable
product features
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, temperature monitoring, waste minimization, plating
Preferred skills
Culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Receives and inspects food products, prepares and stores raw food, cooks menu items following standardized recipes, monitors finished product and service timing, maintains cleanliness and sanitizes work surfaces, operates kitchen equipment safely, closes and secures kitchen at end of shift
Seniority
Entry-level to Mid-level, hands-on IC
