Description

First Cook

You are the culinary artist who transforms the Executive Chef's vision into a flavorful reality. Whether preparing a delicious breakfast, an exquisite lunch, a mouthwatering dinner, or a grand banquet, you take pride in your craft and are dedicated to perfecting every dish. With your attention to detail and passion for cooking, you play a key role in creating memorable dining experiences for our guests. The kitchen can be full of action and activity but you thrive in such an environment, while working safely and following the established protocols. You are a professional – knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean kitchen, and how to handle food safely. The Chef has a great kitchen team and you are someone who contributes to that greatness while learning new skills and developing your expertise. In the role of First Cook you will:

• Be Great at What You Do – If the Lead Cook, you are a role model in the kitchen for all other staff and have mastered their jobs and are able to train or assist them as needed. As a Line Cook, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. If a Pantry/Prep Cook, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile – an important job.

• Be a Team Player – The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy.

• Be an Everything Clean and Organized Fanatic – Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step.

• Be a Safety & Security Agent – Following your hotel’s established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed.

Job Requirements

• Minimum 3–5 years of professional cooking experience in hotel, banquet, fine dining, or high-volume kitchen settings
• Proven ability to work independently and manage a station with minimal supervision
• Formal culinary training from a recognized college or institute preferred
• Strong line cooking, banquet plating, and a la carte experience required
• Excellent knife skills and knowledge of safe food handling practices
• Able to consistently follow recipes and plating standards with accuracy and efficiency
• Capable of operating various kitchen equipment safely and efficiently
• Must be able to multitask in a fast-paced, high-pressure kitchen environment
• Strong communication skills and the ability to read, write, and understand English clearly
• Able to stand for extended periods and perform physical tasks (bend, stretch, lift up to 50 lbs)
• Must be able to work flexible shifts including evenings, weekends, and holidays

Job Duties

• Set up and maintain assigned station(s) throughout prep and service
• Prepare and cook menu items according to standardized recipes and plating guidelines
• Ensure food quality, taste, and presentation consistently meet kitchen standards
• Oversee and assist in the preparation of sauces, proteins, garnishes, and other menu components
• Maintain cleanliness and organization of the work area, including fridges, equipment, and tools
• Communicate effectively with other cooks, chefs, and service staff to ensure smooth kitchen operation
• Monitor food storage and rotation to minimize waste and ensure freshness
• Uphold and enforce food safety, hygiene, and sanitation standards at all times
• Train and mentor junior cooks and provide guidance during service
• Take initiative in identifying and resolving station or service issues
• Assist with inventory, stock rotation, and daily ordering as needed
• Adapt to special dietary requests, banquet functions, and changing menus
• Work efficiently during high-volume periods while maintaining composure and quality
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