Hotel Cook - Prep, Banquet & Line

Leisure Hotels LLC•Lenox Township, IA

11h

About The Position

We are seeking a skilled and dependable Hotel Cook to support our culinary team across multiple kitchen functions including prep, banquet production, and a la carte line cooking. The ideal candidate is a team player with solid foundational cooking skills, the ability to multitask in a high-volume environment, and a commitment to quality and consistency.

Requirements

Professional cooking experience in a hotel, restaurant, or high-volume kitchen
Working knowledge of prep techniques, line operations, and banquet-style production
Ability to work quickly and accurately under pressure
Strong communication and teamwork skills
Flexibility to work mornings, evenings, weekends, and holidays

Nice To Haves

Culinary degree or vocational training in culinary arts
Experience in a hotel or resort kitchen environment
Food Handler's Certification or ServSafe certification (or willingness to obtain)
Familiarity with reading and executing BEOs

Responsibilities

Execute daily prep lists including butchering, portioning, slicing, dicing, and marinating proteins, vegetables, and starches
Prepare sauces, stocks, soups, dressings, and mise en place for all kitchen stations
Label, date, and properly store all prepped items following FIFO standards
Assist in receiving and inspecting food deliveries for quality and accuracy
Produce large-volume meals for banquet functions, meetings, and catered events
Follow banquet event orders (BEOs) to ensure correct menu execution and timing
Coordinate with banquet service staff to ensure on-time plating and delivery
Maintain food quality, temperature, and presentation standards across high-volume production
Operate assigned stations (saute, grill, fry, cold, etc.) during meal service periods
Execute dishes to recipe specifications with consistency in taste, portion, and presentation
Communicate clearly with expo and fellow line cooks during service
Manage station setup, breakdown, and cleanliness throughout each shift
Adhere to all health department regulations and hotel food safety standards
Maintain proper food temperatures and log as required
Keep workstations, equipment, and storage areas clean and organized at all times
Follow allergen awareness protocols and communicate clearly when required
Assist other stations and team members as needed during peak periods
Participate in menu tastings, training sessions, and kitchen meetings
Report equipment issues or supply shortages to the chef in a timely manner