Cook 1

Highgate Hotels • Paradise Valley, AZ

1d • Onsite

About The Position

The Cook is responsible for preparing food items according to standardized hotel recipes for the restaurants, room service, employee cafeteria, and banquets. The role maintains high standards for appealing food presentation while ensuring cleanliness, sanitation, and safety in the kitchen and work areas, and minimizing waste while maximizing the cost-to-production ratio.

The Cook prepares and displays buffet items, completes food and station preparation before service, prepares banquet and employee cafeteria food as directed, and supports kitchen stations as needed. The position also involves proper food storage and rotation, equipment operation and cleaning, adherence to production charts and food-safety regulations, and safe work practices.

Requirements

• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Flexibility to work long hours when required.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand for the entire shift.
• Ability to withstand hot and cold temperature variations.
• Thorough knowledge of menus and preparation methods required by hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.

Nice To Haves

• Experience in a hotel or related field.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation before restaurant opening so guests are served promptly during restaurant and room service operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment, using proper handling, storage, and sanitation practices.
• Prepare banquet food as required, following Banquet Event Order specifications.
• Prepare and serve employee cafeteria food as specified by the Chef or Kitchen Supervisor.
• Prepare food according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen lines and store food and equipment properly at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts according to hotel standards.
• Support any kitchen position needing assistance.
• Follow Health Department and company regulations for food, storage, and safety standards.
• Operate kitchen equipment and maintain its cleanliness.
• Maintain a “Clean As You Go” policy.
• Assist with storing and rotating food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED