Cook 1

POSITION SUMMARY The Cook 1 is an advanced culinary position responsible for independently executing complex food preparation and service across the hotel’s restaurants, banquets, catering, in-room dining, and special events. This position demonstrates strong technical skill, consistency, speed, organization, and judgment while helping uphold the hotel’s culinary identity and luxury presentation standards. The Cook 1 may lead an assigned station, support training, and provide day-to-day guidance to less-experienced culinary team members while remaining accountable for food safety, quality, cost control, and timely service. ESSENTIAL DUTIES AND RESPONSIBILITIESCulinary Production & Quality Prepare, cook, and present menu items according to approved recipes, production standards, portion specifications, and luxury presentation requirements. Set up, maintain, and break down assigned station with appropriate ingredients, equipment, utensils, and supplies. Verify freshness, quality, temperature, taste, texture, and appearance of food before service. Follow established timing and firing procedures to support coordinated, efficient service. Communicate product shortages, quality concerns, equipment issues, and service delays promptly to culinary leadership. Support restaurant, banquet, catering, in-room dining, employee dining, and special-event production as assigned. Independently lead a complex station during preparation and service, including prioritizing work, coordinating timing, and maintaining readiness. Execute advanced cooking methods and refined plating standards across multiple stations or meal periods. Assist culinary leadership with daily production planning, quality checks, tastings, station assignments, and service recovery. Train and guide Cook 2, Cook 3, and temporary culinary team members on recipes, station standards, safety, sanitation, and service expectations. Contribute appropriate ideas for menu development, specials, tastings, recipe improvement, and efficient production. Food Safety, Sanitation & Workplace Safety Follow all food handling, allergen awareness, sanitation, personal hygiene, and temperature-control requirements. Label, date, rotate, cover, cool, reheat, and store food properly in accordance with established procedures. Maintain a clean, organized, and sanitary workstation, preparation area, storage area, and equipment throughout the shift. Complete assigned opening, closing, cleaning, and sanitation duties accurately and on time. Use knives, slicers, ovens, ranges, fryers, grills, and other kitchen equipment safely and only as trained. Immediately report hazards, spills, injuries, unsafe conditions, pest concerns, and equipment malfunctions to a supervisor. Follow hotel security, emergency, loss-prevention, and workplace safety procedures. Inventory, Cost Control & Stewardship Use ingredients responsibly and follow recipes and portion standards to minimize waste and control food cost. Assist with receiving, storage, rotation, requisitions, inventory counts, and proper handling of culinary products. Monitor stock levels and communicate replenishment needs before service is affected. Protect hotel property, culinary tools, equipment, products, and supplies from loss, damage, or misuse. Guest Experience & Luxury Standards Prepare food with attention to detail, consistency, presentation, and the expectations of a luxury hotel environment. Respond professionally and promptly to special requests, dietary needs, and allergy-related instructions communicated by culinary leadership. Support a positive guest experience through reliable execution, urgency, cleanliness, and teamwork. Maintain a professional appearance and comply with uniform, grooming, and hygiene standards. Team Collaboration & Professional Development Work respectfully and collaboratively with Culinary, Stewarding, Banquets, Restaurants, In-Room Dining, Purchasing, and