Cook, Chalkboard Restaurant, Ambassador Hotel

Coury Hospitality•Tulsa, OK

About The Position

The Cook prepares menu items for breakfast, lunch, dinner, banquets, and special events according to standardized recipes, presentation guidelines, and quality standards. The role involves organizing and stocking an assigned station; preparing ingredients; cooking with a variety of techniques; monitoring food quality, consistency, presentation, and temperatures; and following food safety, sanitation, storage, labeling, and rotation procedures. Cooks safely operate commercial kitchen equipment, maintain clean and efficient workstations, communicate with the culinary team, and help train less experienced cooks. They contribute to smooth kitchen operations, cost control, waste reduction, and high-quality guest experiences during routine and high-volume service. The position requires reliability, teamwork, adaptability, culinary craftsmanship, and the ability to work flexible hours based on business needs.

Requirements

Previous commercial cooking experience.
Strong knowledge of cooking techniques, knife skills, commercial kitchen equipment, and food preparation methods.
Ability to read, understand, and accurately execute standardized recipes and production sheets.
Knowledge of food safety, sanitation, HACCP principles, temperature controls, and proper food handling procedures.
Strong organizational, multitasking, and time-management skills.
Ability to mentor, train, and support less experienced culinary team members.
Ability to work independently while contributing to a collaborative kitchen environment.
Ability to work flexible hours, including mornings, evenings, weekends, holidays, and overtime based on business needs.
Food Handler Certification, ServSafe Certification, or equivalent certification where required by law.
Ability to stand and walk for extended periods and to bend, reach, stoop, kneel, squat, twist, and move safely through kitchen and storage areas.
Ability to lift, carry, push, and pull 50 pounds or more.
Ability to work in varying temperatures, including hot kitchen environments, steam, ovens, grills, refrigerators, and freezers.
Ability to work efficiently in a fast-paced kitchen while maintaining professionalism, food safety, and attention to detail.

Nice To Haves

Advanced restaurant, hotel, resort, banquet, or high-volume culinary experience.
Bilingual English/Spanish communication skills.

Responsibilities

Prepare breakfast, lunch, dinner, banquet, and special event menu items according to standardized recipes, presentation guidelines, and quality standards.
Set up, organize, stock, and break down an assigned kitchen station.
Prepare ingredients by chopping, portioning, measuring, mixing, and organizing products.
Cook menu items using grilling, roasting, broiling, sautéing, frying, baking, steaming, boiling, braising, and other culinary techniques.
Monitor food quality, consistency, presentation, and temperatures during preparation and service.
Follow food rotation, labeling, storage, cooling, sanitation, and food safety procedures.
Safely operate commercial kitchen equipment and maintain a clean, organized, and efficient workstation.
Communicate with Sous Chefs and culinary team members to support smooth kitchen operations.
Help train and mentor less experienced cooks and reinforce food preparation, safety, and sanitation standards.
Reduce waste, control food costs, and maintain kitchen efficiency without sacrificing quality.
Collaborate with the team to deliver culinary experiences during routine and high-volume service periods.