Cook I - The Crossing

About the role

The Cooper culinary team is currently seeking passionate and detail-oriented individual to join us as Cook I at The Crossing, 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. This role is essential to daily restaurant operations, 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 and coaching employees.
• Ensure all kitchen members uniform, 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.
• 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 verbal and written.
• Ability to work evenings, weekends, and holidays as required.
• Ability to work at varied temperatures, including freezers and hot kitchen areas.
• Must be able to continuously stand for up to 8 hours per shift.
• Must have the stamina to work a minimum of 40 hours per week.
• Ability to hear and speak clearly in a busy kitchen environment.
• Must lift, push, and pull up to 70 lbs occasionally.
• Manual dexterity for use of knives, tools, and kitchen machinery.
• Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.