Cook/Commis

IHG • Tamuning,

9d

About The Position

The Cook/Commis works with the team under the instruction of the chef supervisor to prepare meals according to standard recipes and specified portion and quality standards. The role requires minimizing waste when handling food and materials and preparing meals for daily operations, employee meals, and assigned sections or outlets.

The position supports kitchen operations by organizing daily preparation, supervising line setup and prep, maintaining sanitation and cleanliness, and helping ensure guests receive high-quality food in a timely manner. The cook may occasionally interact with guests and may assist with dishwashing, stewarding, or other kitchen duties as assigned. All kitchen staff follow department Kitchen SOPs, and commis staff must be flexible to work in any kitchen department based on operational needs.

This is a local-hire-only, part-time hourly position for an evening cook, scheduled from 15:00 to 22:00, at $11.00 per hour plus bi-weekly service charge distributions. Applicants must be authorized to work on Guam without restrictions and have a Health Certificate. The job description also states that the employee must be able to obtain a government-issued Food Handler’s Certification.

Requirements

• Local hire only; must be able to work on Guam, USA, without restrictions. Eligibility stated for U.S. citizens, U.S. permanent residents, and residents of the Federated States of Micronesia (FSM).
• High school diploma required.
• Must have a Health Certificate.
• Must be able to obtain a government-issued Food Handler’s Certification.
• Must be fluent in English in speaking, listening, reading, and writing.
• Communication skills are used frequently when interacting with guests and employees.
• Basic math, reading, and writing skills are used frequently.
• Must be flexible to work nights, weekends, holidays, and during inclement weather.

Nice To Haves

• Experience as a cook in a restaurant or hotel kitchen is preferred.
• One year of food preparation experience is preferred.

Responsibilities

• Work with the team and follow the chef supervisor’s instructions.
• Prepare meals according to standard recipes and specified portion and quality standards.
• Minimize waste while preparing and handling food and materials.
• Promote teamwork and quality service through communication and coordination with managers, team members, and other departments.
• Advise the supervisor when food items are low in inventory.
• Maintain a clean, neat, and organized work area.
• Prepare meals for assigned sections or outlets and assist with kitchen activities to ensure high-quality food is served in a timely manner.
• Organize the day’s preparation for cooks and restaurants and supervise line setup and preparation.
• Maintain kitchen sanitation and cleanliness standards that meet or exceed Resort and government standards, including using a clean-as-you-go approach.
• Report unsafe or malfunctioning equipment to a supervisor or manager.
• Report workplace injuries or illnesses.
• Prepare and cook meals for daily operations and employee meals according to the menu, standard recipes, and chef’s instructions.
• Assist with dishwashing, stewarding, other kitchen duties, or other duties as assigned.
• Work in any kitchen department as operational needs require and multitask across kitchen jobs.
• Work nights, weekends, holidays, and during inclement weather.
• Cook alone for buffet, à la carte (as per menu), and live station service.

Benefits

• Health insurance (medical, dental, and vision) may be included in the benefits package.
• 401(k) plan with company match may be included in the benefits package.
• Paid time off may be included in the benefits package.
• Employee discount may be included in the benefits package.
• Training and development to support success and progression into another role.

What This Job Offers

• Job Type: Part-time
• Education Level: High school or GED