Cook I - Culinary Operations

About the Role

The Cook I supports outlet Chefs and kitchen staff by working dedicated stations within the kitchen and maintaining quality control to ensure all products are prepared and served according to outlet recipes, standards, and training.

Responsibilities

• Preps and prepares cold items on the pantry, garde manger, and dessert stations throughout the outlet.
• Breaks down pallets, cleans, and organizes freezers and refrigerators.
• Rotates food in coolers and freezers, dates all new products with the appropriate name and expiration date, and follows proper FIFO rotation for all food items (whole, prepped, raw, or cooked).
• Assists other cooks during peak periods.
• Maintains organization, cleanliness, and sanitation of work areas and equipment to adhere to all health code regulations and standards.
• Works in a safe, non-hazardous manner to avoid self-injury and unsafe work methods.
• Performs other related duties as assigned.

Requirements

• 18 years of age or older.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent; degree in Culinary Arts or related field or training preferred.
• Must be able to obtain and maintain a Health card and any other certification or license required by law or policy.
• Previous experience in a high-volume kitchen in a 4 or 5-star resort or hotel is strongly preferred.
• Basic fundamental knife skills, including cutting vegetables, fruits, bread, cheeses, and proteins, with an understanding of safety and urgency.
• Ability to read, understand, and execute basic recipes (e.g., chicken stock, guacamole, dressings, salads).
• Strong interpersonal skills with the ability to communicate effectively with guests and team members of diverse backgrounds and experience levels.
• Must be able to work varied shifts, including nights, weekends, and holidays.

Physical Requirements

• Lift or carry 50 pounds unassisted.
• Physically access all areas of the property and drive areas with or without reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines.
• Ability to interact appropriately with guests, management, team members, and outside contacts.
• Ability to walk, stand, stretch, bend, and kneel for prolonged periods.
• Eye/hand coordination.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to environmental factors such as noise, dust, and cigarette smoke.