AM Cook, Oggie's Restaurant, Hotel Metro
About The Position
This role is for a Cook at Oggie's Restaurant, Hotel Metro. The ideal candidate believes that every exceptional meal begins with preparation, precision, and teamwork, and that consistency, quality, and attention to detail are the foundation of an outstanding culinary experience. A well-run kitchen depends on communication, organization, and a commitment to excellence, with every plate served reflecting the pride and craftsmanship of the culinary team. Maintaining a clean, safe, and organized kitchen is as important as preparing exceptional food, and every meal is an opportunity to create an unforgettable guest experience.
Requirements
- Previous commercial cooking or line cook experience preferred.
- Hotel, restaurant, resort, banquet, or high-volume culinary experience preferred.
- Knowledge of food preparation techniques, knife skills, and commercial kitchen equipment.
- Ability to read, understand, and follow standardized recipes and production sheets.
- Knowledge of food safety, sanitation, temperature controls, and proper food handling procedures.
- Strong organizational, multitasking, and time-management skills.
- Ability to work independently while contributing to a collaborative team environment.
- Ability to work flexible hours, including mornings, evenings, weekends, holidays, and overtime based on business needs.
- Food Handler Certification or ServSafe Certification, where required by law.
- Bilingual English/Spanish communication skills preferred, but not required.
Responsibilities
- Preparing breakfast, lunch, dinner, banquet, and special event menu items according to standardized recipes, quality standards, and presentation guidelines.
- Setting up, stocking, organizing, and breaking down your assigned kitchen station to support efficient service.
- Preparing ingredients by chopping, portioning, weighing, measuring, mixing, peeling, and storing products to support daily production.
- Cooking a variety of menu items using grilling, roasting, broiling, sautéing, frying, baking, steaming, boiling, braising, and other culinary techniques.
- Monitoring food quality, presentation, consistency, and temperatures throughout preparation and service.
- Maintaining proper food rotation, labeling, storage, cooling, and sanitation procedures while following all food safety standards.
- Operating commercial kitchen equipment safely, including ovens, grills, fryers, mixers, slicers, steamers, kettles, blenders, and other culinary equipment.
- Keeping workstations, storage areas, equipment, and kitchen floors clean, organized, and sanitized throughout every shift.
- Communicating effectively with Sous Chefs, Culinary leadership, and fellow team members to ensure smooth kitchen operations.
- Supporting teammates during busy service periods while maintaining speed, accuracy, and quality.
- Taking pride in reducing waste, controlling food costs, and maintaining operational efficiency without compromising guest satisfaction.
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
