Cook, Chalkboard Restaurant, Ambassador Hotel

Coury Hospitality•Tulsa, OK

About The Position

The Cook prepares breakfast, lunch, dinner, banquet, and special-event menu items according to standardized recipes, presentation guidelines, and quality standards. The role supports efficient kitchen operations by organizing and maintaining an assigned station, preparing ingredients, cooking a variety of foods, monitoring quality and temperatures, and following food safety and sanitation procedures. The Cook collaborates with Sous Chefs and other Culinary and Food & Beverage team members, helping maintain smooth service during routine and high-volume periods. The position also includes mentoring less experienced cooks, minimizing waste, controlling food costs, and contributing to a positive, professional kitchen culture. The work takes place in a fast-paced commercial kitchen with varying temperatures and requires extended standing and walking, regular movement through kitchen and storage areas, and the ability to handle loads of 50 pounds or more.

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 throughout a shift.
Ability to bend, reach, stoop, kneel, squat, twist, and move safely throughout kitchen and storage areas.
Ability to lift, carry, push, and pull 50 pounds or more, including food products, equipment, carts, pans, and supplies.
Ability to safely operate commercial kitchen equipment, knives, and cooking tools.
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 the assigned kitchen station.
Prepare ingredients by chopping, portioning, measuring, mixing, and organizing products.
Cook menu items using techniques including grilling, roasting, broiling, sautéing, frying, baking, steaming, boiling, and braising.
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, efficient workstation.
Communicate with and support Sous Chefs and other Culinary team members to maintain smooth kitchen operations.
Help train and mentor less experienced cooks, reinforcing 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.