Cook – Lunch

Lodging Dynamics•Scottsdale, AZ

1d•Onsite

About The Position

The Lunch Cook at Canopy Scottsdale Old Town primarily supports lunch service at the Outrider Rooftop Lounge and also assists Cobre Kitchen + Cocktails as business needs require. The role prepares and cooks lunch and light-bite menu items according to recipes, portion standards, and presentation guidelines; completes morning and ongoing service prep; sets up and stocks the line; and breaks down the line at the end of each shift. The Cook labels, dates, wraps, and rotates food using FIFO procedures, completes temperature and waste logs, handles special requests and dietary needs, receives and stores deliveries, assists with inventory and supply orders, and maintains a clean, safe, and sanitary kitchen. The role also communicates with the culinary team and service staff, supports team members as directed by the Chef, and responds courteously to guest and team requests. This is a full-time position typically scheduled from 8:00 AM to 4:30 PM to support lunch service. Weekends and holidays are part of the schedule, and shift times may occasionally change based on business needs. The position works in a commercial kitchen and involves exposure to cooking heat, hot surfaces, open flames, sharp utensils, cleaning chemicals, wet or slippery floors, and cold walk-in coolers and freezers. Noise may be moderate to loud during busy service. No education is required. Preferred experience includes one year of food preparation experience, culinary training, or an equivalent combination of education and experience; experience working multiple stations in a scratch, hotel, or high-volume kitchen; and experience executing lunch service in a restaurant, lounge, or hotel. A Maricopa County Food Handler Card is required, or the ability to obtain one within 30 days of hire. ServSafe Food Protection Manager Certification is preferred.

Requirements

Basic reading, writing, and math skills to follow recipes, prep lists, logs, and measurements.
Knowledge of basic cooking techniques, knife skills, and commercial kitchen equipment, or willingness to learn.
Ability to follow recipes and presentation standards consistently.
Ability to work efficiently and accurately while managing multiple orders during busy service.
Understanding of food safety practices, including safe temperatures, cross-contamination prevention, and allergen handling, or willingness to learn.
Clear communication with the culinary team, servers, bartenders, and leadership.
Ability to take direction from the Chef and work effectively as part of a team.
Attention to cleanliness, organization, and detail.
Availability to work the 8:00 AM to 4:30 PM shift, including scheduled weekends and holidays.
Maricopa County Food Handler Card, or ability to obtain one within 30 days of hire.

Nice To Haves

One year of food preparation experience, culinary training, or an equivalent combination of education and experience.
Experience working multiple stations in a scratch, hotel, or high-volume kitchen.
Experience executing lunch service in a restaurant, lounge, or hotel setting.
ServSafe Food Protection Manager Certification.

Responsibilities

Prepare and cook lunch and light-bite menu items for Outrider Rooftop Lounge according to recipes, portion standards, and presentation guidelines, and support Cobre Kitchen + Cocktails as needed.
Complete morning prep so the line is ready before lunch service and maintain prep throughout service.
Review prep lists and checklists to determine food types and quantities based on menus, reservations, and expected business levels.
Set up and stock the line before service.
Break down the line at the end of each shift, store food properly, clean and maintain equipment, and communicate open items to the incoming PM team.
Label, date, wrap, and rotate food products using FIFO procedures.
Accurately complete daily temperature and waste logs.
Prepare special requests, allergy needs, and dietary modifications accurately and communicate with servers and the culinary team.
Maintain an orderly, clean, safe, and sanitary workstation that meets health codes and brand requirements.
Receive, inspect, date, and store deliveries to confirm quality and quantity.
Assist with weekly inventory of food, supplies, and equipment; report low inventory and help order kitchen supplies as directed.
Guide and support team members assisting with food preparation and service, as directed by the Chef.
Safely carry pans, kettles, and trays of food between workstations, stoves, and refrigeration.
Respond promptly and courteously to guest and team requests and follow up to support guest satisfaction.
Report unsafe or malfunctioning equipment to the Chef or Manager on Duty.
Maintain a professional appearance and follow uniform standards.
Follow company policies, brand standards, safety procedures, and operational guidelines, and complete assigned training and compliance requirements.
Perform other duties as assigned.

Benefits

Competitive hourly wage.
Medical insurance.
Dental insurance.
Vision insurance.
Health Savings Account (HSA).
Flexible Spending Account (FSA).
Life insurance.
Disability insurance.
Employee Assistance Program (EAP).
401(k) with company match.
Paid Time Off (PTO) for full-time and part-time team members.
Holiday pay opportunities.
Hilton Team Member Travel Program.
Voluntary benefits including accident, critical illness, hospital indemnity, and pet insurance.