Cook

The Cook is responsible for maintaining health and sanitation standards, preparing all menu items, and supervising dishwashers and pantry personnel. The role requires a comprehensive knowledge of all hotel departments and functions, as well as applicable Federal, state, and local health, safety, and legal regulations.

What You Will Do

The Cook will maintain health and sanitation standards, prepare all sauces and dishes, set up the restaurant and employee cafeteria buffet, and assist with banquet preparation. The role also involves supervising and assisting dishwashers and pantry personnel.

Why It Might Be a Fit

The ideal candidate will have a strong knowledge of the English language, be able to effectively communicate with guests, associates, and vendors, and have a high school education and relevant training and experience. CPR training and first aid training are also preferred.

Requirements

• Minimum lifting of 50 pounds
• Pushing, bending, stooping, upward reaching, manual dexterity
• Hearing, reading, writing
• Minimum pulling of 50 pounds
• High school education and relevant training and experience preferred
• CPR training and first aid training preferred
• Additional language ability preferred