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A Cook


Responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the different kitchen stations (i.e. meats, fish, vegetables, bread products, sauces, stocks, seasoning, etc.


  • Prepares all food items according to standard of recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products
  • Checks and controls the proper storage of product, specially on all fresh produce, checking on portion control, to maintain quality product.
  • Keeps all refrigeration, storage, and working areas clean, working condition in order to comply with Health Department regulations.
  • Visually inspects, selects and used only the freshest fruits, vegetables, meats an other food products of the highest standard in the preparation of all menu items Reads and employs math skills for following recipes. Prepares requisition for supplies and food items for production in workstation.


In addition to performance of the essential functions, this position many require to perform combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

  • Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
  • Keep floors dry and clean to avoid slip/fall accidents


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