Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $21.00 - $23.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
competitive hourly wage
Training and development opportunities
Supportive team environment
Employee meal discounts
health insurance options
Paid Time Off
flexible scheduling
Job Description
This job opportunity is with a reputable hospitality establishment specializing in high-quality culinary services within a hotel or resort setting. The company is dedicated to delivering exceptional dining experiences to its guests by maintaining high standards in food preparation, presentation, and service. Known for its vibrant and fast-paced kitchen environment, the organization values precision, teamwork, and a passion for food. It offers a competitive hourly wage ranging from $20.75 to $23.00, providing a stable income for skilled culinary professionals seeking to advance their careers in a dynamic and supportive workplace.
The position of Cook 2 is pivotal within the kit... Show More
The position of Cook 2 is pivotal within the kit... Show More
Job Requirements
- Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant
- Ability to read and scale recipes
- Must obtain a valid food handler's card within 30 days of hire
- Physical ability to stand for extended periods
- Ability to lift up to 50 lbs
- Must be available to work nights, weekends, and holidays
Job Qualifications
- Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant
- Strong foundation in knife skills and basic cooking techniques
- Ability to read and scale recipes, follow prep lists, and manage multiple tasks efficiently
- Working knowledge of food safety and sanitation practices
- Positive, team-oriented mindset with a strong work ethic
- Physical ability to stand for extended periods and lift up to 50 lbs
- Culinary school training or vocational certification is a plus
Job Duties
- Execute daily prep tasks including washing, peeling, chopping, and portioning produce
- Prepare stocks, sauces, and mise en place
- Handle basic protein fabrication
- Cook a variety of menu items on the hot or cold line including grill, saute, fry, and roast under supervision
- Set up and break down station each shift ensuring labeling, dating, and stocking to par levels
- Follow established recipes, portion standards, and plating guidelines
- Maintain a clean and sanitary work environment in compliance with health codes and HACCP standards
- Support banquet production, room service, and special resort events as needed
- Communicate inventory shortages, equipment malfunctions, or other issues to kitchen leadership
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in:
Nearby Cities
Jobs By Filter