Cook

The Hotel Restaurant Cook is responsible for preparing and cooking high-quality meals for guests in the hotel's restaurant, ensuring consistency, taste, and presentation of all dishes. The cook works closely with kitchen staff to follow the restaurant’s menu, maintain kitchen cleanliness, and meet food safety standards while delivering excellent dining experiences for guests.

Key Responsibilities:

• Food Preparation: Prepare and cook food items based on the menu, including appetizers, main courses, sides, and desserts, ensuring all dishes meet the hotel’s quality standards.
• Menu Adherence: Follow specific recipes, cooking techniques, and portion controls to maintain consistency and quality in all dishes served.
• Maintaining Cleanliness: Keep the kitchen and cooking equipment clean and organized at all times, adhering to health and safety regulations. Ensure that workstations, utensils, and cooking tools are sanitized regularly.
• Ingredient Management: Monitor the inventory of ingredients and supplies, ensuring that items are stocked and ordered in a timely manner. Properly store ingredients to prevent spoilage.
• Cooking Efficiency: Work efficiently to meet meal service times, ensuring that food is prepared and cooked promptly to maintain freshness and temperature.
• Collaborating with Kitchen Staff: Work closely with other cooks, chefs, and kitchen staff to coordinate meal preparation and ensure smooth kitchen operations.
• Guest Special Requests: Accommodate special dietary requests, allergies, or preferences by modifying dishes when necessary.
• Quality Control: Inspect food during preparation and cooking to ensure it meets presentation, taste, and quality standards.
• Maintaining Food Safety: Follow all food safety procedures, including safe food handling, temperature control, and proper storage of food.
• Clean-up: After meal preparation, assist with cleaning kitchen areas, washing dishes, and disposing of waste properly.
• Other duties as assigned to meet the needs of the property.

Skills and Qualifications:

• Culinary Skills: Strong knowledge of cooking techniques, food preparation, and ingredient handling.
• Attention to Detail: Ability to ensure the proper presentation of dishes and attention to food quality.
• Time Management: Ability to manage multiple tasks and prepare meals within specified timeframes, especially during peak hours.
• Teamwork: Works well with other kitchen staff to ensure smooth operation and efficient service.
• Knowledge of Food Safety: Understanding of food safety practices and health regulations.
• Physical Stamina: Ability to stand for long periods, lift heavy items (e.g., pots, pans), and work in a fast-paced environment.
• Communication Skills: Ability to communicate effectively with other kitchen staff and front-of-house employees.
• Creativity: Ability to create new menu items or suggest improvements to the existing menu. 

Education and Experience:

• High school diploma or equivalent required.
• Formal culinary training or certification preferred.
• Prior experience in cooking, especially in a hotel or restaurant kitchen, is desirable.

Working Conditions:

• Work is performed in a busy kitchen environment, often requiring standing for long periods, working with hot surfaces, and lifting heavy pots and pans.
• Shifts may include evenings, weekends, and holidays, depending on the hotel’s restaurant hours.
• The cook may be required to work in high-pressure situations, particularly during peak dining hours or special events.

The statements in this job description are intended to represent key duties and the level of work being performed. They are not intended to be ALL responsibilities of the job.

Crossroads Hospitality, LLC is an Equal Opportunity/Affirmative Action Employer, and encourages women, minorities, individuals with disabilities, and protected veterans to apply.