PM Cook 1 - Bourbon Steak

About the role

The Ritz-Carlton Charlotte stands as a modern crown jewel in the Queen City where sophistication meets a legacy of innovation. Just as prospectors once arrived in the Carolinas chasing the promise of gold, today’s guests are drawn to this refined urban retreat in pursuit of something equally rare: effortless luxury, personalized service and moments that feel like true precious finds. At The Ritz-Carlton Charlotte, retreat reveals itself in thoughtfully curated moments—from a serene penthouse spa, to a refined Golden Hour each evening at the lobby’s Treasure Chest bar. Culinary experiences shine under the partnership of Michael Mina, along with vibrant dining concepts from Stephen and Ayesha Curry.

Bourbon Steak by Michelin-starred, award-winning chef Michael Mina is a modern American steakhouse renowned for its exceptional culinary craftsmanship, premium cuts of beef, fresh seafood, and signature hospitality. Combining refined dining with a warm and approachable atmosphere, Bourbon Steak delivers a memorable guest experience through meticulous attention to detail, innovative cuisine, and personalized service.

As a Cook I, you will bring the culinary experience to life through the skillful preparation and presentation of exceptional cuisine, demonstrating craftsmanship, precision, and attention to every detail.

Responsibilities

• Prepare, cook, and present menu items with precision and attention to detail to consistently deliver the quality, presentation, and craftsmanship expected in a fine dining experience.
• Execute proper food handling, storage, preparation, and temperature controls to preserve product quality and maintain the highest standards of food safety.
• Monitor food quality, consistency, and portioning to ensure every dish meets established culinary and presentation standards.
• Maintain accurate production records and communicate inventory needs, excess product, menu specials, and unavailable items to minimize waste and enable seamless coordination across culinary and service teams.
• Prepare hot and cold food items and support high-volume service periods to maintain efficient execution, timely service, and a consistently exceptional guest experience.
• Support hiring, training, scheduling, coaching, and development of culinary team members.

Expectations

• Maintain the highest standards of food safety, cleanliness, and product quality.
• Anticipate guest needs and contribute to creating memorable dining experiences.
• Follow all company, safety, sanitation, and security policies and procedures.
• Report maintenance concerns, accidents, injuries, and unsafe conditions promptly.
• Communicate professionally and support a respectful, service-focused work environment.
• Maintain a professional appearance, protect company assets, and safeguard confidential information.
• Participate in required training and consistently uphold established operational standards.

Physical Requirements

• Stand, walk, and move throughout the kitchen for extended periods.
• Reach, bend, twist, pull, stoop, and perform repetitive motions as part of daily culinary operations.
• Safely move, lift, carry, push, and pull items weighing up to 25 pounds without assistance.

Qualifications

• Education: Technical, trade, or vocational school degree (preferred).
• Related Work Experience: At least 3 years of related work experience (preferred).
• Supervisory Experience: No supervisory experience required.
• License or Certification: None required.