COOK

Cook responsible for preparing all food items per standardized recipes for Restaurants, Room Service, Employee Cafeteria and Banquets; maintain cleanliness, sanitation and safety in kitchen; minimize waste and maximize cost/production ratio; requires knowledge of menus and preparation methods; proficient in techniques such as charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking; must ensure guests are served promptly and efficiently across restaurant and room service operations; high school diploma or equivalent required with culinary arts degree preferred and experience in fine dining helpful; duties include station preparation, buffet display, and adherence to hotel standards, with emphasis on quality and guest service.