Cook II - Masons (PM Shift)
Core
Prepares and cooks menu items for 341 upscale rooms and two dining venues, ensuring timely service and quality presentation.
Role type
Culinary Cook (PM Shift)
Builds
Prepared food dishes for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, cold food plating, inventory rotation, waste minimization
Preferred skills
Culinary training/certification, upscale hotel cooking experience
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Sets up and organizes work area with supplies; receives and inspects food products; prepares and stores raw food; follows standardized recipes; adheres to portion control; plates cold foods; monitors finished product; ensures food sanitation standards; monitors temperatures and sanitizes surfaces; uses kitchen equipment safely; cleans and breaks down work area; completes closing side work.
Seniority
Entry-level to Mid-level, hands-on IC