Cook III

Virgin Hotels • New York, NY

8h • $0 - $30 • Onsite

About The Position

The Cook III is a line cook who prepares ingredients and dishes for the hotel’s food and beverage outlets. The role involves preparing recipes consistently, working the line and prepping stations, and contributing to a variety of cuisines across restaurant, banquet, and other hotel operations. The position supports food service across all meal periods and late-night snacks, with an emphasis on fresh local food and memorable guest experiences.

The Cook III works closely with other kitchen stations and teammates, communicates effectively, adapts to changing menus and concepts, and maintains clean, organized, and sanitary work areas. The role requires following safety and health department procedures, including proper food-temperature practices. Other tasks may be assigned by supervisors or managers to support guest service.

Requirements

• At least 1–2 years of savory line experience.
• Ability to lift 50 pounds.
• Strong teamwork skills and ability to build excellent working relationships across the group.
• Ability to adapt to changes in menus and concepts.
• Strong communication skills with all team members.
• Knife skills.
• Creativity and innovation.
• Product knowledge, or the ability to research unfamiliar products.
• Knowledge of weights and measurements.
• Ability to think on your feet, use initiative, and solve problems.
• Ability to comply with safety and health department procedures, including maintaining clean, organized, and sanitary kitchens and following proper temperature procedures.
• Strong organization and mise en place skills.
• Ability to change direction and work on multiple project aspects at once.
• Behavior consistent with Virgin Hotels Core Values: fun, innovative, original, personable, and committed to high-quality service.
• Current, legal, and unrestricted ability to work in the United States.
• High school diploma or equivalent.
• Currently valid Food Service Handler Card with at least six months of validity remaining.

Nice To Haves

• 2–3 years of experience in a full-service restaurant or hotel lounge.

Responsibilities

• Prepare recipes and dishes consistently, ensuring they taste delicious.
• Work the line and prepare ingredients and stations for service across the hotel’s food and beverage outlets.
• Communicate and coordinate with teammates and other kitchen stations; listen and adapt as needed.
• Maintain clean, organized, and sanitary work areas, including using sanitation buckets and labeling products.
• Follow safety, health department, and proper food-temperature procedures.
• Treat teammates with respect and assist others when needed.
• Adapt to menu and concept changes and handle multiple aspects of projects as needed.
• Anticipate needs, identify solutions, and use initiative to resolve problems.
• Support high-quality guest service and memorable cuisine.

What This Job Offers

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