Cook II
$41,600–$45,760 year
On-siteDenver, Colorado, United States
Job Summary
Prepare all food items based on standardized recipes for Restaurants, Room Service, Employee Cafeteria, and Banquets while maintaining highest standards for an appealing product. Maintain cleanliness, sanitation, and safety in kitchen and work areas, minimizing waste and maximizing cost/production ratio. Complete necessary food and station preparation prior to opening, break down buffets and kitchen lines, and store food and equipment properly at the end of each meal period. Recognize quality standards in fresh vegetables, fish, dairy, and meat products, and operate all kitchen equipment while following Health Department and Company regulations. Support any position in the Kitchen as needed and sign keys out and back in under supervision.
Required Qualifications
- Culinary experience
- Flexible and long hours
- Ability to withstand temperature variations both hot and cold
- Have thorough knowledge of menus and the preparation required, according to hotel standards
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking
- Knowledge of herbs and spices and proper use of each
Desired Qualifications
- High School diploma or equivalent and/or experience in a hotel or a related field
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