Cook II (On Call)
Core
Prepares and cooks menu items for hotel guests and events, ensuring food quality and safety in a high-volume kitchen environment.
Role type
Culinary cook (hotel)
Builds
Prepared meals for hotel dining venues and events
Domain
Hospitality / Food Service
Required skills
Food preparation, cooking techniques, portion control, food sanitation standards, kitchen equipment operation, inventory management, plating, temperature monitoring, cleaning and sanitizing
Preferred skills
Culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units, cooking equipment
Responsibilities
Sets up and organizes work area, 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 safety standards, monitors temperatures, cleans and sanitizes work surfaces, uses kitchen equipment safely, maintains cleanliness, completes closing duties
Seniority
Entry-level to Mid-level, hands-on IC