Cook 1

Highgate Hotels is a premier real estate investment and hospitality management company managing assets exceeding 15 billion dollars and a global portfolio of more than 400 hotels across North America, Europe, the Caribbean, and Latin America. Established over 30 years ago, Highgate has become a pioneering force in the hospitality industry, known for its innovative strategies and commitment to excellence. The company offers expertise at every stage of the property life cycle, from initial planning and development to recapitalization and disposition. Highgate is recognized for curating a diverse collection of lifestyle hotel brands, legacy brands, and independent hotels and resorts that combine modern programming with digital innovation. Utilizing state-of-the-art revenue management systems, Highgate efficiently assesses market trends to optimize asset performance and generate superior value for its partners. With a highly experienced executive leadership team and global corporate presence, Highgate is a trusted collaborator for top-tier ownership groups and leading hotel brands. More information can be found on their official website at www.highgate.com.

This particular position is located at the Courtyard Manchester at 700 Huse Road in Manchester, NH. The role is an hourly Cook position, responsible for the preparation of all food items according to standardized recipes for multiple outlets including restaurants, room service, employee cafeteria, and banquets. The Cook plays a key role in maintaining high culinary standards while ensuring food safety, sanitation, and kitchen cleanliness. This role demands attention to detail, efficiency in food preparation and service, and a strong commitment to minimizing waste while maximizing cost efficiency and production quality. The Cook is expected to prepare buffet items, banquet food, and employee cafeteria meals following hotel protocols and work closely with kitchen supervisors and chefs to deliver consistent and appealing food products. The schedule includes early morning shifts primarily on Fridays and Saturdays, reflecting the operational needs of the hotel's food and beverage outlets. The employment type is classified as "Other," highlighting the specific nature and possible flexibility of this hourly role within the organization's operational framework.