Cook II

On the line as a Cook II, you will be responsible for preparing recipes and plating to ensure consistent taste and presentation, handling line prep, and supporting multiple stations to deliver memorable guest experiences. You will work in a hotel kitchen, maintain sanitation and health-code compliance, manage mise en place and weights/measurements, stay adaptable with changing menus, and communicate effectively with team members to deliver high-quality, delicious cuisine. Must be able to lift 50 pounds, have knife skills, and bring creativity and problem-solving to a fast-paced environment. A high school diploma and a valid Food Service Handler Card are required, along with legal work status in the United States; preferred experience includes 2-3 years in a full-service hotel/restaurant setting.