Cook II

The Brown Palace Hotel & Spa•Denver, CO

11d

About The Position

The Cook II prepares food items according to standardized hotel recipes for restaurants, room service, employee cafeterias, and banquets. The role maintains high standards for attractive, appetizing food while ensuring cleanliness, sanitation, and safety in kitchen and work areas, and minimizing waste while maximizing cost and production efficiency. The Cook may support any kitchen position requiring assistance.

Requirements

Culinary experience required.
Thorough knowledge of menus and preparation required under hotel standards.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.
Ability to stand for the entire shift.
Ability to withstand hot and cold temperature variations.
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.
Flexible and long hours are sometimes required.

Nice To Haves

High school diploma or equivalent and/or experience in a hotel or related field preferred.

Responsibilities

Maintain cleanliness and organization of all storage areas.
Complete food and station preparation before restaurant opening to support prompt and efficient service during restaurant and room service operating hours.
Prepare and display buffet items according to hotel standards.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary work environment and follow proper food handling, storage, and sanitation practices.
Prepare banquet food as required, following Banquet Event Order specifications.
Prepare and serve food for the Employee Cafeteria 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 scheduled banquet food stations.
Know the location and operation of all fire-extinguishing equipment.
Practice safe work habits to avoid injury to self and other employees.
Use Production Charts as specified by hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and company regulations for food, storage, and safety standards.
Operate kitchen equipment and maintain its cleanliness.
Follow a “Clean As You Go” policy.
Assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.

Benefits

Travel discounts at Highgate hotels.
Medical coverage with three pricing tiers for eligible full-time associates.
Dental and vision benefits for eligible full-time associates.
Paid sick leave in accordance with applicable law.
Paid time off plans may be available to qualifying associates.
401(k) Retirement Plan available to qualifying full-time and part-time associates.
Life insurance.
Short-term and long-term disability insurance.
Employer matching contributions to the 401(k) plan.
Paid holidays.
Paid vacation.
Employee assistance program (EAP).
Educational opportunities and tuition reimbursement.
Paid jury duty, personal, medical, and military leave in accordance with applicable law.
For Washington employees: 8 paid holidays per year; up to 20 vacation days per year based on classification and length of service; and paid sick and safe time accruing at 1 hour per 30 hours worked, with up to 72 unused hours carried over.
For Colorado employees: 8 paid holidays per year (Denver employees receive 64 hours of designated holiday time per calendar year); up to 20 vacation days per year based on classification and length of service; and 6 days or 48 hours of paid sick leave per year, accrued at 1 hour per 30 hours worked.
For California employees: 8 paid holidays per year; up to 20 vacation days per year based on classification and length of service, subject to stated accrual limits; and paid sick time accrued at 1 hour per 30 hours worked, with location-specific carryover and annual provisions.