As a Cook, you will prepare and serve meals while ensuring a clean, safe, and sanitary kitchen environment. You will also step into a leadership role in the absence of the Dietary Supervisor.
Compensation
Competitive pay: $13–$15/hour
Responsibilities
Prepare and cook meals according to menus and dietary guidelines
Ensure compliance with dietary restrictions and special diets, including modified textures
Maintain a safe, clean, and sanitary kitchen environment
Follow food safety, sanitation, and portion control standards
Support kitchen operations as a Cook III in a large resort hotel, preparing and plating menu items while maintaining food safety and quality standards.
Responsibilities
Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
Prepares and stores raw food products properly
Follows standardized recipes in the preparation and cooking of menu items
Adheres to established portion control guidelines, minimizes waste
Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures.
Compensation
Pay Range: $18.00 per hour to $20.00 per hour.
Responsibilities
Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Tastes all prepared food items.
Uses established ticket collection procedures during service.
Responsible for records from area worked during service periods.
Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.
Compensation
Pay Range: $15.00 per hour to $17.00 per hour
Responsibilities
Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Tastes all prepared food items.
Uses established ticket collection procedures during service.
Responsible for records from area worked during service periods.
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