Cook III

Highgate Hotels • Paradise Valley, AZ

6d

About The Position

The Cook is responsible for preparing food items according to standardized hotel recipes for the restaurants, room service, employee cafeteria, and banquets. The role maintains high standards for appealing food presentation while ensuring kitchen cleanliness, sanitation, and safety, and minimizing waste while maximizing the cost-to-production ratio. The position requires culinary experience, knowledge of menus and preparation standards, and proficiency in a range of cooking techniques. The work can involve long and flexible hours, standing for the entire shift, lifting and moving objects, and working in hot and cold temperature variations.

Requirements

• Culinary experience required.
• Thorough knowledge of menus and the preparation required according to 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 during 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 the 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 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 environment and follow proper food handling, storage, and sanitation practices.
• Prepare banquet food as required, following Banquet Event Orders.
• 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, storing food and equipment properly at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts according to hotel standards.
• Support any kitchen position that needs assistance.
• Follow Health Department and company regulations regarding food, storage, standards, and safety.
• 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

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law
• Some location-specific benefits are offered to employees based in Washington, Colorado, and California, subject to applicable terms and eligibility.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED