Cook (PM Shift)

Key Responsibilities

• Learn menus, recipes, preparation, and presentation. 
• Review menus, production notes, service times, and special instructions to organize prep priorities and required quantities.
• Wash, trim, cut, portion, marinate, season, and otherwise prepare ingredients according to recipes, prep lists, and scheduled production needs.
• Prepare sauces, soups, proteins, vegetables, starches, and other menu components in appropriate batch sizes while maintaining consistency throughout production.
• Cook and finish food for plated meals, receptions, catered functions, meetings, and other event formats according to the service plan.
• Follow standardized recipes, yield expectations, portion standards, preparation methods, and presentation guidelines to support accurate and consistent production.
• Coordinate cooking schedules, quantities, pickup times, and service needs with chefs, banquet leads, servers, and kitchen teammates.
• Check flavor, doneness, temperature, freshness, texture, appearance, and consistency before and during service, and communicate concerns promptly.
• Set up assigned workstations, gather equipment and ingredients, stock service areas, and maintain an organized workflow before and during operation.
• Record production quantities, leftovers, waste, or other preparation details when required, and communicate unusual variances or shortages.
• Prepare or direct preparation of food served using established production procedures.
• Determine amount and type of food and supplies required using production systems.
• Always Keep work area neat and clean, as well as maintain equipment used in food preparation.
• May prep all food for next shift and for the following day. 
• Work with servers to ensure guest satisfaction and resolve complaints about food service as needed.
• Perform other tasks as required and assigned by the Department Head.  

Required Qualifications and Experience

• High School Diploma or GED. At least 1-year working experience as a Cook in a hotel, restaurant or full-service hotel preferred.
• Ability to read and follow standardized recipes, production instructions, and portion guidelines.
• Ability to communicate clearly and work cooperatively with people in a fast-paced, team-oriented environment.
• Ability to manage multiple priorities while meeting the timelines and quality standards.
• Familiarity with plated meals, buffets, receptions, and changing guest counts.
• Strong preparation, time-management, and station-management skills.
• Comfort adjusting to menu changes, special requests, service updates.
• Care with presentation, portion accuracy, labeling, sanitation, and food quality.
• Respectful, dependable, and willing to support colleagues across kitchen.

Physical and Work-Environment Requirements

• Ability to stand and move for extended periods during preparation and service.
• Ability to regularly lift, carry, push, or pull kitchen supplies, food containers, and equipment within a safe working range.
• Ability to perform repetitive tasks such as chopping, stirring, mixing, reaching, bending, and handling kitchen tools.
• Ability to work safely around heat, steam, cold storage, sharp tools, wet floors, commercial equipment, and cleaning products.
• Ability to wear required uniforms and personal protective equipment and follow all workplace safety procedures.
• Reasonable accommodation may be available to support qualified individuals in performing the essential functions of the role.

Schedule Expectations

This role requires availability for scheduled shifts that include evenings, weekdays and weekends, holidays, early preparation periods, and extended or changing service times.