Cook

Cook will prepare, season, and cook dishes such as soups, meats, vegetables, or desserts for the hotel. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Check quality of raw or cooked food products to ensure standards are met. Complete opening duties (setup workstation, inspect tools, check production schedule, establish priorities, stock supplies) and start prep for daily menu items. Inform F&B service staff of 86’d items and available specials. Maintain proper storage procedures per Health Department and hotel guidelines. Closing duties include returning items to storage, labeling and dating, organizing storage areas, cleaning prep areas, and turning off unused equipment. Requires attention to detail, speed, and accuracy; ability to prioritize, work with a team, and work with minimal supervision. Education/experience: High School Diploma or GED or equivalent; experience with food preparation and handling; culinary training or apprenticeship preferred.