Cook II - Hotel Valley Ho
About The Position
Hotel Valley Ho is seeking a creative, motivated cook who is passionate about culinary arts and developing skills in a professional kitchen. The role supports the culinary leadership team with producing and fabricating food for kitchen preparation, the cafeteria, banquets, dining room, and fine dining. The successful candidate will be eager to learn and collaborate with culinary leaders on menus that reflect seasonal availability and the restaurant concept. The Cook II develops skills in cooking methods such as grilling, sautéing, and frying; reads and recreates recipes; prepares ingredients; and maintains consistent food preparation and ingredient quality. The role also involves setting up workstations, using knives and kitchen equipment, minimizing waste through cross-utilization, and keeping food properly stored and the kitchen sanitized and orderly.
Requirements
- 2–3 years of previous culinary experience in a professional kitchen environment.
- Active food handler certification or the ability to obtain it.
- Willingness to work a variety of day, night, and weekend shifts.
- Strong organizational skills.
- Ability to work independently.
- Ability to stand for long periods of time.
- Ability to lift at least 50 pounds.
- At least 21 years of age.
- Desire to exceed expectations.
- Energetic personality.
Responsibilities
- Develop knowledge and skills in cooking procedures and methods, including grilling, sautéing, and frying.
- Read and recreate recipes.
- Prepare food consistently and ensure ingredient quality.
- Set up workstations with needed ingredients and cooking equipment.
- Prepare cooking ingredients, including chopping and peeling vegetables and cutting meat.
- Minimize food waste through cross-utilization.
- Store food and other items properly.
- Maintain a sanitized and orderly kitchen environment.
- Assist the culinary leadership team with production and fabrication of food for kitchen preparation, cafeteria, banquets, dining room, and fine dining.
- Work with culinary leadership on menus reflecting seasonal availability and the restaurant concept.
Benefits
- 401(k) with company match
- Recognition programs
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
