COOK I at the Municipal Grand hotel

MA Capital Ventures - Savannah LLC•Savannah, GA

8d•$22 - $24•Onsite

About The Position

As a Cook I, you are a key player in crafting exceptional dishes that delight our guests. You bring precision, passion, and a deep respect for quality ingredients, working alongside a talented team to ensure every plate tells a story. You thrive in a fast-paced, collaborative kitchen and take pride in the details—because great hospitality starts with great food.

Requirements

3 years of professional kitchen experience (fine dining, boutique hotels, or high-volume restaurants preferred).
Demonstrates solid understanding of cooking techniques, flavor profiles, and food safety practices
Pays attention to detail and can maintain consistency in food quality and presentation
Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools
Outstanding communication skills with the ability to interact effectively with team members
Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings
Patience and adaptability
Self-motivated and a team player
A passion for hospitality and a deep appreciation for quality ingredients and technique.
Strong knife skills, cooking fundamentals, and familiarity with multiple kitchen stations.
Ability to work efficiently under pressure while maintaining precision and consistency.
A team-first mentality—collaboration and communication are key.
Flexibility to work evenings, weekends, and holidays as needed.
Have sufficient skills, knowledge

Responsibilities

Turn on and turn off all equipment needed for daily culinary operations before service and after service.
Set all stations with correctly filled sanitation buckets and change them every 2 hours.
Prep all menu items following recipes exactly as given to meet proper par levels needed for service.
Wear proper clean uniforms.
Correctly reproduce all dishes during service as shown by the Chef promptly when orders are submitted. Prepare ingredients and cook dishes to the highest standards of flavor, presentation, and consistency.
Operate various kitchen stations (grill, sauté, fry, garde-manger) with skill and efficiency.
Work closely with the culinary and service teams to ensure seamless, timely service.
Support a positive kitchen culture—teamwork, professionalism, and respect are essential.
Communicate effectively with chefs and colleagues to maintain a smooth workflow.
Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response.
Follow all food safety and sanitation protocols to ensure a clean, organized, and compliant kitchen.
Properly store, label, and handle ingredients to maintain freshness and minimize waste.
Assist in receiving, stocking, and rotating inventory with attention to quality control.
Stay curious and engaged—whether it’s learning new techniques or contributing to menu innovations.
Take direction and feedback from leadership with enthusiasm and a growth mindset.
Adapt to the rhythm of service, maintaining focus and grace under pressure.
Follow the daily and weekly cleaning schedule to maintain the kitchen's cleanliness and sanitation.
Break down the station and correctly store the prep/product after each shift.
Fill out the station prep list after each shift.
Call back all items that are called out by the chef or expeditor.
Set Station before service with proper mise en place.
Store any delivered products.