Cook 3

POSITION SUMMARY The Cook 3 is an entry-level culinary position responsible for supporting food preparation and service throughout the hotel’s restaurants, banquets, catering, in-room dining, and special events. Under direct supervision, the Cook 3 performs basic preparation, cooking, assembly, stocking, and sanitation duties while learning hotel recipes, station procedures, food safety requirements, and luxury presentation standards. This position is well suited for a dependable culinary professional developing foundational skills in a structured hotel kitchen environment. 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. Perform basic preparation tasks such as washing, peeling, cutting, measuring, portioning, mixing, assembling, and stocking ingredients. Prepare assigned basic menu components using established recipes and direct instruction. Maintain organized mise en place and replenish station ingredients, utensils, and supplies as directed. Learn proper use and care of commercial kitchen tools and equipment under supervision. Request guidance when unfamiliar with a recipe, technique, product, allergy instruction, or safety requirement. 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 other hotel departments. Communicate clearly during shift changes, pre-shift meetings, service periods, and production handoffs. Assist colleagues and other