Hotel Cook - Prep, Banquet & Line

Cedar Rapids, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.00 - $20.75

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Meal allowance

Job Description

Our establishment is a well-regarded hotel known for delivering exceptional guest experiences, combining comfort, luxury, and premium service in a vibrant setting. We pride ourselves on upholding the highest standards in hospitality, including our culinary offerings, which play a crucial role in enriching our guests' stays. This reputation is supported by a dedicated team of culinary professionals who work collaboratively to produce consistently high-quality dishes that meet a variety of tastes and dietary requirements. As part of our commitment to excellence, we value dependability, skill, and teamwork in our kitchen staff, ensuring that every meal served reflects our brand's dedication to quality and satisfaction.

We are currently seeking a skilled and dependable Hotel Cook to support our culinary team across multiple kitchen functions including prep, banquet production, and a la carte line cooking. This full-time position demands a proactive individual capable of multitasking efficiently in a high-volume environment while maintaining a sharp focus on food quality and presentation. The ideal candidate will be a team player with solid foundational cooking skills and a commitment to working harmoniously within a professional kitchen setting. Responsibilities include preparing ingredients, producing large-volume meals for events and banquets, and operating stations during service to uphold the kitchen's standards. The role requires strict adherence to food safety and sanitation guidelines, effective communication with team members and service staff, and flexibility to work varied shifts, including mornings, evenings, weekends, and holidays. This position offers a competitive salary and opportunities for professional growth within the hospitality industry, making it an excellent fit for culinary professionals looking to expand their experience in a dynamic hotel kitchen environment. As a valued member of our team, the successful candidate will contribute meaningfully to our guest satisfaction and overall success.

Job Requirements

Professional cooking experience in a hotel, restaurant, or high-volume kitchen
Working knowledge of prep techniques, line operations, and banquet-style production
Ability to work quickly and accurately under pressure
Strong communication and teamwork skills
Flexibility to work mornings, evenings, weekends, and holidays
Ability to stand and walk for up to 10 hours per shift
Ability to lift and carry up to 50 lbs
Comfort working in hot, humid, and fast-paced kitchen conditions

Job Qualifications

Professional cooking experience in a hotel, restaurant, or high-volume kitchen
Working knowledge of prep techniques, line operations, and banquet-style production
Ability to work quickly and accurately under pressure
Strong communication and teamwork skills
Flexibility to work mornings, evenings, weekends, and holidays
Culinary degree or vocational training in culinary arts preferred
Experience in a hotel or resort kitchen environment preferred
Food Handler's Certification or ServSafe certification (or willingness to obtain) preferred
Familiarity with reading and executing banquet event orders (BEOs) preferred

Job Duties

Execute daily prep lists including butchering, portioning, slicing, dicing, and marinating proteins, vegetables, and starches
Prepare sauces, stocks, soups, dressings, and mise en place for all kitchen stations
Label, date, and properly store all prepped items following FIFO standards
Assist in receiving and inspecting food deliveries for quality and accuracy
Produce large-volume meals for banquet functions, meetings, and catered events
Follow banquet event orders (BEOs) to ensure correct menu execution and timing
Coordinate with banquet service staff to ensure on-time plating and delivery
Maintain food quality, temperature, and presentation standards across high-volume production
Operate assigned stations (saute, grill, fry, cold, etc.) during meal service periods
Execute dishes to recipe specifications with consistency in taste, portion, and presentation
Communicate clearly with expo and fellow line cooks during service
Manage station setup, breakdown, and cleanliness throughout each shift
Adhere to all health department regulations and hotel food safety standards
Maintain proper food temperatures and log as required
Keep workstations, equipment, and storage areas clean and organized at all times
Follow allergen awareness protocols and communicate clearly when required
Assist other stations and team members as needed during peak periods
Participate in menu tastings, training sessions, and kitchen meetings
Report equipment issues or supply shortages to the chef in a timely manner