Cook III Main Kitchen
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality, safety, and timely service for guests across multiple dining venues.
Role type
Culinary cook (main kitchen)
Builds
Prepared menu items for hotel dining venues
Domain
Hospitality / Food Service
Required skills
Food preparation, cooking techniques, portion control, food sanitation standards, kitchen equipment operation, temperature monitoring, waste minimization, plating/presentation
Preferred skills
Culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units, cooking equipment
Responsibilities
Set up and organize work area with supplies and equipment; Receive, inspect, and rotate food products; Prepare and store raw food products; Follow standardized recipes and portion control guidelines; Plate foods according to presentation guidelines; Monitor finished product waiting times; Ensure food is served promptly and with quality; Follow food sanitation standards; Monitor refrigeration and holding temperatures; Clean and sanitize work surfaces and equipment; Use kitchen equipment safely; Notify supervisor of equipment malfunctions or safety hazards; Coordinate with stewards for dish and utensil needs; Clean and break down work area at end of shift; Complete closing side work and secure kitchen.