Job Overview
Employment Type
Full-time
Part-time
Hourly
Compensation
Hourly
Exact $22.50
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
flexible schedule
Career development opportunities
Job Description
InterContinental Hotels & Resorts stands as the world's first and most global luxury hotel brand, renowned for its international travel heritage dating back to the 1940s. The brand prides itself on sharing extensive international know-how and cultural wisdom in truly impressive surroundings, offering guests an inspiring and enriching experience. InterContinental Hotels & Resorts focuses on providing a seamless blend of luxury, culture, and diversity, fostering a work environment where authenticity, professionalism, and passion for travel are highly valued. The company seeks team members who embody the values of being natural and personable, always prepared, thoughtful in guest interactions, and willing to take initiative and ownership of their duties to elevate the guest experience.
The role of Cook at InterContinental Hotels & Resorts is a critical position in the food and beverage department. The cook assists in planning, ordering, and producing food items for their designated sections of the kitchen or food and beverage outlet. This position ensures that meals are prepared according to strict portion control and quality standards, aligning with the brand's high expectations for guest satisfaction. Working closely with less experienced culinary staff, cooks provide instruction and oversee preparation methods, portion sizes, and timing, aiming to minimize food waste and support efficient kitchen operations.
Additionally, the cook assists in supervising day-to-day kitchen activities and promotes teamwork across departments such as Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. They are responsible for preparing batch recipes and cold food items, contributing to menu development through recipe testing and design, and maintaining a clean, sanitary kitchen environment that complies with state and health regulations. Under certain circumstances, cooks may act as Sous Chefs during absences, demonstrating the role's importance as a leadership and operational support function within the culinary team.
The job demands physical stamina and flexibility, with requirements such as carrying or lifting items up to 50 pounds, moving throughout the kitchen, handling various tools and food items, and performing activities that involve bending, stooping, and kneeling. Strong communication skills are essential, as the role involves frequent interactions with culinary peers, wait staff, and guests. Furthermore, the cook must apply mathematical skills related to budgeting, profit and loss, and portion control, alongside reading and writing abilities necessary for recipe preparation and instruction adherence.
To qualify, candidates need a high school diploma or equivalent, with at least two years of cooking experience or an equivalent combination of education and food preparation background. Although not mandatory, a degree or certificate in culinary arts is preferred, enhancing a candidate's potential to contribute creatively and effectively to the kitchen team. The role may also require certifications such as alcohol awareness or food service permits, depending on local regulations.
The position offers a competitive pay rate of $22.50 per hour and may require working nights, weekends, and holidays to ensure continuous, high-quality food service is maintained. InterContinental Hotels & Resorts embraces diversity and encourages candidates who may not meet every single qualification to apply, highlighting their commitment to inclusive hiring practices and providing opportunities for growth within the international luxury hospitality space.
The role of Cook at InterContinental Hotels & Resorts is a critical position in the food and beverage department. The cook assists in planning, ordering, and producing food items for their designated sections of the kitchen or food and beverage outlet. This position ensures that meals are prepared according to strict portion control and quality standards, aligning with the brand's high expectations for guest satisfaction. Working closely with less experienced culinary staff, cooks provide instruction and oversee preparation methods, portion sizes, and timing, aiming to minimize food waste and support efficient kitchen operations.
Additionally, the cook assists in supervising day-to-day kitchen activities and promotes teamwork across departments such as Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. They are responsible for preparing batch recipes and cold food items, contributing to menu development through recipe testing and design, and maintaining a clean, sanitary kitchen environment that complies with state and health regulations. Under certain circumstances, cooks may act as Sous Chefs during absences, demonstrating the role's importance as a leadership and operational support function within the culinary team.
The job demands physical stamina and flexibility, with requirements such as carrying or lifting items up to 50 pounds, moving throughout the kitchen, handling various tools and food items, and performing activities that involve bending, stooping, and kneeling. Strong communication skills are essential, as the role involves frequent interactions with culinary peers, wait staff, and guests. Furthermore, the cook must apply mathematical skills related to budgeting, profit and loss, and portion control, alongside reading and writing abilities necessary for recipe preparation and instruction adherence.
To qualify, candidates need a high school diploma or equivalent, with at least two years of cooking experience or an equivalent combination of education and food preparation background. Although not mandatory, a degree or certificate in culinary arts is preferred, enhancing a candidate's potential to contribute creatively and effectively to the kitchen team. The role may also require certifications such as alcohol awareness or food service permits, depending on local regulations.
The position offers a competitive pay rate of $22.50 per hour and may require working nights, weekends, and holidays to ensure continuous, high-quality food service is maintained. InterContinental Hotels & Resorts embraces diversity and encourages candidates who may not meet every single qualification to apply, highlighting their commitment to inclusive hiring practices and providing opportunities for growth within the international luxury hospitality space.
Job Requirements
- High school diploma or equivalent
- Two years of cooking experience or equivalent combination of education and food preparation experience
- Ability to carry or lift items weighing up to 50 pounds
- Ability to move about the kitchen
- Ability to handle food, objects, products and utensils
- Ability to bend, stoop, kneel
- Communication skills
- Mathematical skills including budgeting and profit/loss concepts
- Reading and writing skills
- Possession of alcohol awareness certification and/or valid food service permit or health/food handler card as required by local or state government agency
- Availability to work nights, weekends and/or holidays
Job Qualifications
- High school diploma or equivalent
- Two years of experience as a cook or equivalent combination of education and food preparation experience
- Degree or certificate in culinary arts preferred
- Communication skills
- Basic math skills including budgeting and profit/loss concepts
- Reading and writing abilities
- Alcohol awareness certification and/or valid food service permit or health/food handler card as required
- Ability to work nights, weekends, and holidays
Job Duties
- Provide instruction to less experienced culinary staff
- Check the methods of preparation, portion, sizes, and timeliness of food preparation
- Control food usage to minimize waste
- Assist in the supervision of day-to-day operation of the kitchen as needed
- Promote teamwork and quality service through daily communication and coordination with other departments
- Prepare batch recipes, cold food items and assist in all kitchen activities to ensure high quality food items are served promptly
- Coordinate the smooth service and relation to the pass and pick-up of food
- Assist in determining the minimum and maximum stocks of all food, material and equipment
- Assist in creating and testing new recipes and menu design
- Inspect cleanliness of the line floor and kitchen stations and maintain adherence to proper storage and health regulations
- Serve as Sous Chef in his/her absence as required
- Assist with other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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