Cook - Doubletree Phoenix Midtown

Remington Hotels • Phoenix, AZ

5d

About The Position

The Cook prepares menu items according to recipes and yield guides and helps direct, train, and monitor Line Cooks. The role includes organizing and maintaining clean, sanitary work areas and equipment; preparing and assigning production and prep work; reviewing priorities; and communicating changes or additions to assignments during the shift. The Cook sets up workstations with the required mise en place, tools, equipment, and supplies, breaks down workstations, and completes closing duties at the end of the day’s last shift. The Cook also informs the Sous Chef when supplies need to be requisitioned.

The position requires five years of Line Cook experience at a hotel, resort, or restaurant; the ability to work all line stations; and food handling certification. The Cook should have a strong work ethic, self-initiative, and enjoy contributing to a team that provides positive guest experiences. Work schedules may vary and can include nights, weekends, and holidays.

The posting includes a section labeled “Physical Requirements (In-Office Role)” describing prolonged desk and computer work, occasional standing and walking, frequent hand and finger use, communication abilities, and occasional bending, reaching, or carrying. It also states that lifting or moving 10–25 pounds may be needed, along with visual and hearing abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Requirements

• Five years of experience as a Line Cook at a hotel, resort, or restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• High work ethic and self-initiative.
• May be required to work varying schedules, including nights, weekends, and holidays.
• Enjoys working as part of a team that provides great experiences for guests.

Responsibilities

• Prepare menu items according to recipes and yield guides.
• Direct, train, and monitor the performance of Line Cooks.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and assign production and prep work for Line Cooks; review priorities.
• Communicate additions or changes to assignments throughout the shift.
• Set up workstations with required mise en place, tools, equipment, and supplies.
• Break down workstations and complete closing duties at the end of the day’s last shift.
• Inform the Sous Chef of supplies that need to be requisitioned for the day’s tasks.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed