Cook II - Cafeteria
About the Property
Deloitte University Hotel & Conference Center – Benchmark Hospitality is a high‑end private hotel and conference center located in Westlake, Texas, near Keller, Southlake, and Roanoke. The property features 1,400 single‑occupancy rooms, nine restaurants and lounges (including a Starbucks and Seattle’s Best Coffee, and three sit‑down restaurants), and 200,000 square feet of meeting space comprising ballrooms, an amphitheater, and classrooms. Associates have access to a fitness center, jogging trails, and sports fields. The hotel is closed to the public and serves a professional clientele, with no weddings, holiday parties, school groups, or other social events.
About the Role
The Cook II is a mid‑level cook responsible for a variety of cooking methods and cuisines across multiple kitchen stations—prep, line, grill, sauté, and more. This full‑time position works the 1st or Mid Shift and offers weekly pay. The role may involve working in buffet restaurants, the employee cafeteria, or high‑volume banquet operations, and may include assisting in other hotel kitchens as needed.
Essential Functions
- Prepare food and menu items according to standard recipes.
- Receive and put away food requisitions, checking for quality and quantity.
- Inspect refrigeration and dry storage for proper handling and rotation.
- Ensure stations are set up for service, clean, and that all food items are properly covered and stored at the end of shift.
- Break down kitchen stations and functions, returning reusable items to the main kitchen and shelving them appropriately.
- Assist in other kitchens within the hotel as needed, including banquets, buffet restaurants, a la carte restaurants, or social venues.
Qualifications
- Two years of cooking experience in a commercial kitchen is required.
- Current internal employees with less than two years of experience may be considered if they demonstrate proficiency in the essential functions through successful job performance, completion of relevant training, food safety knowledge, and satisfactory supervisory assessment.
- Culinary school preferred.
- Experience cooking with international cuisines preferred.
- Experience in a kitchen with guest contact, scratch cooking, and high volume highly preferred.
- Above‑average knife skills.
- Basic Food Safety certification required within 30 days of starting.