Cook - Hourly

PAH Management•Baton Rouge, LA

18h•Onsite

About The Position

The Cook is responsible for preparing high-quality food for hotel guests in accordance with standardized recipes, food safety regulations, and brand standards. This role supports restaurant, breakfast, room service, banquet, and employee meal operations while maintaining a clean, safe, and organized kitchen environment.

Requirements

Basic knowledge of food preparation techniques and kitchen safety practices.
Must possess or obtain a Food Handler certification if required by state or local regulations.
Ability to safely operate commercial kitchen equipment.
Ability to communicate effectively with team members and supervisors.
Ability to stand and walk for extended periods throughout the shift.
Frequently lift, carry, push, and pull items weighing up to 50 pounds.
Frequently bend, stoop, kneel, reach overhead, twist, and perform repetitive hand and wrist movements.
Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, slicers, mixers, and knives.
Regular exposure to hot surfaces, steam, sharp utensils, cleaning chemicals, refrigerated storage areas, and moderate to high noise levels.

Nice To Haves

Previous experience in a restaurant, hotel, banquet, or commercial kitchen.
Experience preparing breakfast, buffet, banquet, or à la carte menu items.

Responsibilities

Prepare, cook, and present menu items according to standardized recipes, portion guidelines, and brand quality standards.
Prepare food for hotel restaurants, breakfast service, room service, employee meals, banquets, and catered events as assigned.
Ensure all food is prepared in a timely manner while maintaining consistency, quality, and presentation standards.
Monitor food quality throughout preparation and service and promptly address any issues affecting guest satisfaction.
Prepare and replenish buffet items, ensuring food is fresh, properly displayed, and maintained at safe serving temperatures.
Set up and stock workstations with ingredients, supplies, and equipment before service.
Maintain organized food storage areas and ensure proper labeling, dating, and rotation of products using First In, First Out (FIFO) practices.
Assist with receiving, storing, and organizing food deliveries.
Minimize food waste while maintaining production efficiency and quality standards.
Follow all food safety, sanitation, and health department regulations, including proper food handling and temperature control procedures.
Maintain a clean and sanitary kitchen by following "Clean as You Go" practices throughout each shift.
Clean and sanitize kitchen equipment, utensils, workstations, storage areas, and food preparation surfaces.
Safely operate kitchen equipment and report equipment malfunctions or maintenance concerns to management.