Cook I - Cooper Coffee & Wine

About the role

Join the BHC culinary team at The Cooper as a Cook I, preparing and presenting vibrant food in a luxury hospitality environment. This role ensures the consistent delivery of flavorful dishes that reflect commitment to quality and guest satisfaction, with a focus on efficiency, respect, and genuine hospitality.

Responsibilities

• Prepare, season, cook, and present dishes according to established recipes and quality standards.
• Produce station mis-en-place according to specific recipe and prep list guidelines.
• Collaborate with kitchen leadership to ensure timely and high-quality guest experiences.
• Responsible for teamwork with other stations, inter-station timing, and communication.
• Maintain quality, portioning, and presentation standards for all menu items.
• Ensure a clean, neat, and organized work area.
• Demonstrate a strong understanding of flavor pairings and presentation aesthetics.
• Communicate effectively with team members during service and prep shifts.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees.
• Ensure all kitchen members' uniforms and personal appearance are clean and professional.
• Adhere to all food safety, sanitation, and cleanliness standards, including HACCP protocols.
• Maintain proper labeling, storage, and rotation of all ingredients.
• Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism.

Requirements

• 4+ years of experience in restaurant or hotel kitchens.
• Food Handler Certification required; ServSafe Certification preferred.
• Proficient knife skills.
• Proper usage and handling of various kitchen machinery.
• Ability to adapt to varying business volumes, including high demand during peak hours and late-night service.
• Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task.
• Ability to maintain professionalism and composure under pressure.
• Must be able to communicate clearly, both verbally and in writing.
• Ability to work evenings, weekends, and holidays as required.

Physical Requirements

• Must be able to lift equipment, supplies, etc. of at least 70 pounds.
• Must be able to continuously stand for up to 8 hours per shift.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing kitchen activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.