Position: Hotel Cook
About: The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
Requirements: Previous supervisory responsibility preferred; At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field; Food Handlers Certification (must comply with State requirements); Must be able to convey information and ideas clearly; Must be able to evaluate and select among alternative courses of action quickly and accurately; Must work well in stressful high-pressure situations; Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity; Must maintain composure and objectivity under pressure; Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary; Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
Benefits: Medical, Dental, Vision, Paid Time Off, Life Insurance, Retirement, Employee Assistance Program, Short-Term and Long-Term Disability Income
