Cook III - Hilton Ocala

Meyer Jabara Hotels • Ocala, FL

16h • Onsite

About The Position

The Cook III is responsible for accurately and efficiently preparing, portioning, cooking, and presenting a variety of hot and cold food items for breakfast, lunch, dinner, and banquet functions. This position plays a key role in maintaining food quality, safety, consistency, and guest satisfaction while supporting the overall success of the culinary operation.

Requirements

• High school diploma or equivalent.
• Minimum 3 years of experience in a high-volume restaurant, hotel, or equivalent culinary environment.
• Working knowledge of basic kitchen equipment and food preparation techniques.
• Ability to independently prepare various types of food using multiple cooking methods.
• Excellent customer service skills.
• Strong knowledge of food sanitation, safety procedures, and personal hygiene standards.
• Ability to effectively communicate in English, both verbally and in writing.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Highly responsible, dependable, and reliable.
• Professional appearance and demeanor.
• Ability to work a flexible schedule including weekends and holidays.
• Must have the ability to expedite orders in a professional, organized, and timely manner.

Nice To Haves

• ServSafe Certification.
• Previous hotel culinary experience.
• Banquet and catering experience.
• Experience training and mentoring kitchen associates.

Responsibilities

• Prepare and cook a variety of food items according to recipes, quality standards, and presentation guidelines.
• Assist with food preparation for breakfast, lunch, dinner, and special catered events.
• Portion, garnish, and plate menu items in accordance with established standards.
• Maintain a solid knowledge of all food products and skillfully apply culinary techniques.
• Prepare meats, fish, poultry, vegetables, soups, sauces, and other menu items using various cooking methods including roasting, baking, broiling, sautéing, grilling, and frying.
• Ensure all food items are prepared and served at proper temperatures.
• Assist with banquet and catering food production as needed.
• Expedite orders in a professional, organized, and timely manner.
• Operate kitchen equipment safely and efficiently, including ovens, stoves, mixers, slicers, food processors, grinders, broilers, microwaves, refrigerators, and freezers.
• Maintain a clean, organized, and sanitary work area at all times.
• Monitor food inventory and properly store products following hotel and health department standards.
• Minimize waste and support cost-control initiatives.
• Follow all food safety, sanitation, and personal hygiene standards.
• Comply with hotel, local, state, and federal health regulations.
• Ensure proper handling, labeling, storage, and rotation of food products.
• Maintain a safe work environment and report any safety concerns immediately.
• Work cohesively with culinary team members and other hotel departments.
• Assist with training and mentoring new kitchen associates.
• Support teammates during high-volume periods and special events.
• Maintain a professional appearance and positive attitude at all times.
• Contribute to a collaborative and productive work environment.

Benefits

• Growth opportunities within a respected hospitality organization.
• Supportive and collaborative leadership environment.
• Ongoing training and professional development.
• Opportunity to work for a premier Hilton-branded property.
• Associate recognition programs and a people-first culture.
• Opportunity to make a direct impact on guest satisfaction and culinary excellence.

What This Job Offers

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