This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Cook I will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.
Must be able to read recipes and follow measurement instructions accurately. Must be able to effectively communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Apply basic knife skills required for preparation of hot and cold foods.
Able to work flexible hours and days. Two years of training or related experience required. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Must have mathematical skills, computer software aptitude, and some hotel and club operation knowledge.