Cook

HCW HospitalityBranson, MO
18d$16 - $20

About The Position

A LEVEL ABOVE THE REST. Level 2 Steakhouse is where Midwestern warmth meets modern culinary excellence. Located in the Hilton Branson Convention Center Hotel, we deliver unforgettable dining experiences rooted in tradition and elevated by innovation. Our kitchen is powered by a 1600-degree infrared oven that transforms premium Hereford beef and globally sourced seafood into tender, juicy masterpieces. Every ingredient matters. Every dish tells a story. And every team member plays a part in creating something special. Ready to bring your passion for food to the next level? WHAT YOU'LL DO As a Cook, you’ll be responsible for preparing and cooking a variety of dishes according to the menu. In this role, you will:

Requirements

  • Experience as a cook in a high-volume or fine-dining restaurant.
  • Familiarity with commercial kitchen equipment, food handling procedures, and safety regulations.
  • A passion for precision, quality, and creating incredible experiences for guests.
  • Ability to thrive in a fast-paced, team-oriented environment.
  • Flexibility to work evenings, weekends, and holidays as needed.
  • A sense of pride in your work and commitment to doing things right.

Responsibilities

  • Prepare and cook high-quality dishes in accordance with Level 2 Steakhouse recipes and presentation standards.
  • Work on a variety of stations including grill, sauté, fry, broiler, and prep as needed.
  • Ensure food safety standards are upheld throughout the kitchen, including proper storage, labeling, and sanitation procedures.
  • Coordinate with the front-of-house and culinary leadership to ensure seamless guest experiences and timely food delivery.
  • Monitor food inventory and assist with receiving and storing deliveries.
  • Maintain a clean, organized, and efficient workstation.
  • Uphold our standards for excellence in food quality, consistency, and appearance.
  • Take on additional duties as assigned by management to support the smooth operation of the restaurant.
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