Cook

About the role

The Cook prepares all food items for the restaurant, room service, employee cafeteria and banquets, following standardized recipes and maintaining high quality and safety standards.

Key responsibilities

• Maintain cleanliness and organization of storage areas and workstations.
• Prepare and display buffet items, support restaurant and room‑service operations, and execute banquet orders.
• Follow hotel standard recipes, assist with specials under chef direction, and break down stations after service.
• Ensure proper food handling, storage, sanitation, and fire safety compliance.

Required profile

• High school diploma or equivalent; culinary experience required.
• Ability to lift up to 50 lb occasionally, stand for entire shift, and work in hot and cold environments.
• Flexible schedule with possible long hours.

Required skills

• Cooking techniques: charbroiling, poaching, deep‑frying, sauté, braising, roasting, par‑cooking.
• Knowledge of herbs, spices and their proper use.
• Food safety, sanitation, and proper storage practices.

What we offer

• Comprehensive benefits package including medical, dental, vision, life, disability, 401(k) with matching, paid holidays, vacation, sick leave, and employee assistance program.
• Educational opportunities and tuition reimbursement.
• Additional paid leave options such as jury duty, personal, medical and military leave where applicable.