Cook 2

InterContinental The Clement Monterey•Monterey, CA

14h•Onsite

About The Position

The Cook 2 is responsible for preparing, cooking, and executing menu items for our restaurants, banquets, and special events. This role prepares both hot and cold food items while maintaining the highest culinary standards established by the Executive Chef. The Cook 2 also assists with kitchen organization, sanitation, and inventory support. The Cook 2 is responsible for preparing, cooking and executing food items for any one of the F&B outlets and banquet operations. The Cook 2 will responsible for producing hot and cold menu items to the highest standard set by the Executive Chef. The Cook 2 is an integral part of our team at the property and works side by side with managers associates on a day-to-day basis to anticipate and meet guest’s needs. We are looking for someone who will help us develop new ideas and ways to improve revenue, associate, and guest satisfaction scores.

Requirements

2–3 years of cooking experience.
Knowledge of food preparation, presentation, and kitchen operations.
Strong knife skills and understanding of culinary techniques.
Ability to work efficiently in a fast-paced environment.
Strong communication and teamwork skills.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

Culinary Arts Certificate or Degree.
California Food Handler Certification.
Hotel or resort culinary experience.
Bilingual or multilingual abilities.

Responsibilities

Prepare and execute menu items according to recipes and presentation standards.
Set up and maintain kitchen stations for service.
Prepare appetizers, salads, entrées, desserts, soups, sauces, and banquet items.
Perform vegetable, meat, seafood, and starch preparation.
Utilize cooking techniques including grilling, roasting, baking, frying, braising, and poaching.
Maintain proper food handling, labeling, storage, and temperature controls.
Assist with banquet functions, buffet stations, and special events.
Ensure kitchen cleanliness, organization, and sanitation standards are maintained.
Support inventory control and communicate supply needs.
Work collaboratively with fellow culinary team members to deliver exceptional guest experiences.