Cook 2

New Castle Hotel • Jekyll Island, GA

3d

About The Position

Cooks transform the Executive Chef’s vision into meals for breakfast, lunch, dinner, and banquets. They prepare food with attention to detail, follow established guidelines and protocols, and contribute to memorable guest dining experiences. The position requires working safely in an active kitchen, ordering and preparing appropriate quantities to stay within budget and meet house counts, maintaining a clean kitchen, and handling food safely. Cooks contribute to the kitchen team while learning new skills and developing their expertise.

Depending on the assignment, a Cook may serve as a Lead Cook, Line Cook, Pantry/Prep Cook, or Breakfast Cook. Lead Cooks act as role models and may train or assist other staff. Line Cooks prepare high-quality food for restaurant and/or banquet guests according to established guidelines. Pantry/Prep Cooks prepare cold food items such as salads, appetizers, desserts, sandwiches, and dressings. Breakfast Cooks prepare hot meals for guests.

Cooks are responsible for the timely and accurate preparation of food for all outlets, maintaining professionalism and teamwork, keeping work areas clean and organized, following sanitation and safe food handling procedures, and adhering to hotel safety and security policies. The role involves physical work, including standing for long periods, using kitchen equipment safely, moving objects, working in variable temperatures and noise levels, and working long hours when required.

Requirements

• Depending on the role, 1 to 5 years of prior cooking experience in a hotel kitchen or related field is preferred; the posting specifies 1 year for Pantry/Prep and 5 years for Lead.
• Banquet, fine dining, and line experience are required for certain roles.
• Ability to use various pieces of kitchen equipment efficiently and safely.
• Ability to perform medium work, exerting up to 50 pounds of force occasionally and/or up to 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand for long periods without sitting or leaning.
• Ability to bend, stretch, twist, and reach with the body and arms.
• Ability to work under variable temperatures and noise levels.
• Near vision sufficient to see details at close range.
• Ability to move quickly and agilely when quick assistance is needed.
• Ability to work long hours as often required.
• Ability to multitask and communicate effectively, including conveying and understanding information and ideas in English.

Nice To Haves

• Culinary training in a college setting is preferred.
• Prior cooking experience in a hotel kitchen or related field is preferred, with the stated experience level depending on the role.

Responsibilities

• Prepare food for breakfast, lunch, dinner, restaurant outlets, and banquets according to the assigned role and established guidelines.
• Prepare food items accurately and on time so guests receive the food they ordered.
• Order appropriate quantities to stay within budget and prepare food based on the house count.
• As a Lead Cook, serve as a role model and train or assist other kitchen staff as needed.
• As a Pantry/Prep Cook, prepare cold food items such as salads, cold appetizers, desserts, sandwiches, and salad dressings.
• Maintain a clean and organized work area and follow sanitation and safe food handling procedures.
• Work professionally and cooperatively as part of the kitchen team.
• Follow hotel safety and security policies and procedures, anticipate problems, and seek management assistance as needed.

What This Job Offers

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