Olive & Hay - Cook 1
About The Position
Provide daily leadership and guidance to cooks, ensuring your assigned kitchen area operates efficiently and consistently delivers the highest-quality food. Coordinate workflow, assign tasks, review work performance, and assist with training and performance feedback. Prepare a wide range of menu items—including soups, meats, seafood, vegetables, and other dishes—for restaurant service and in-room dining. Fabricate proteins, including poultry, beef, fish, and shellfish. Contribute to the creation of daily specials and support the culinary team with menu-quality execution.
Requirements
- A minimum of two years of restaurant prep or line-cook experience.
- The ability to lead by example—mentoring team members, training junior cooks, and ensuring all staff uphold guest satisfaction and service standards.
- Strong task delegation skills and the ability to communicate expectations clearly while maintaining an environment focused on efficiency, quality, and guest service.
- Detailed knowledge of menus, recipes, food-quality standards, and industry regulations.
- Advanced culinary proficiency, including professional cooking techniques, food-preparation expertise, and exceptional knife skills.
- The ability to monitor and correct food presentation, portioning, and timing so that dishes leave the kitchen simultaneously, accurately, and at peak quality.
- Strong interpersonal skills with a professional, positive attitude and the ability to interact directly with guests when needed.
- Ability to read and interpret recipes, safety guidelines, operating instructions, and procedural manuals. Must be able to speak, read, write, and understand English to ensure safe and accurate communication.
- A leadership mindset—confidently taking on responsibilities, supporting team development, and maintaining high culinary standards.
- A valid Food Handler’s Card or the ability to obtain one within 30 days of hire.
Responsibilities
- Provide daily leadership and guidance to cooks
- Coordinate workflow, assign tasks, review work performance, and assist with training and performance feedback.
- Prepare a wide range of menu items—including soups, meats, seafood, vegetables, and other dishes—for restaurant service and in-room dining.
- Fabricate proteins, including poultry, beef, fish, and shellfish.
- Contribute to the creation of daily specials and support the culinary team with menu-quality execution.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
