Breakfast Cook

About the role

Reporting to the Chef, a Breakfast Cook plays an integral role in ensuring our clients receive an exceptional culinary experience to begin their day. A Breakfast Cook is responsible for the food safety and quality of food prepared within their assigned station.

Responsibilities

• Assist with preparing, presenting, and serving all meals.
• Demonstrate the use of industrial knives in a safe and sanitary manner.
• Prepare utensils for dinner service and set up steam line as per the menu plan.
• Lead and serve the food service line.
• Prepare all breakfast menu items in a timely manner.
• Clean, cut, and prepare raw meat, fish, and poultry as assigned.
• Clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc.
• Clean all equipment while complying with statutory and company hygiene requirements and safety practices.
• Maintain clean, organized, and safe workstations at all times.
• Practice measures to minimize food waste and spoilage.
• Maintain a clean and safe workstation.
• Use PPE at all times, e.g., nitrile gloves and cutting gloves.
• Provide courteous customer service and guest service.
• Perform any other duties assigned by the Director of Food & Beverage, Executive Chef and Sous Chef.

Requirements

• Ability to work in extreme temperatures (freezers 4°F / -20°C and kitchens up to 122°F / +50°C) for extended periods.
• Ability to sit at a desk up to 5 hours per day and walk/stand during shift.
• Ability to physically handle knives, pots, display mirrors, etc., including grasping, lifting, carrying up to 50 pounds.
• Ability to perform cutting skills on work surfaces 3–4 feet high.
• Proper usage and handling of kitchen machinery (slicers, buffalo choppers, grinders, mixers, etc.).
• Ability to physically self‑demonstrate culinary techniques (cutting, cooking principles, plate presentation, safety, sanitation).
• Ability to exert well‑paced effort in limited space and reach other hotel departments timely.
• Ability to