Cooks are the culinary artists who transform the Executive Chef's vision into a flavorful reality. Whether preparing a delicious breakfast, an exquisite lunch, a mouthwatering dinner, or a grand banquet, you take pride in your craft and are dedicated to perfecting every dish. With your attention to detail and passion for cooking, you play a key role in creating memorable dining experiences for our guests. The kitchen can be full of action and activity, but you thrive in such an environment while working safely and following established protocols. You are a professional - knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean kitchen, and how to handle food safely. The Chef has a great kitchen team, and you are someone who contributes to that greatness while learning new skills and developing your expertise.
Depending on the role, 1 year (for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred, with banquet, fine dining, and line experience required for certain roles. Culinary training in a college setting preferred. Physical requirements include the ability to use various pieces of kitchen equipment efficiently and safely. This job must perform medium work - exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning, and to bend, stretch, twist or reach with your body and arms. Ability to work under variable temperatures and noise levels. Near Vision - the ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi-task, possess good communication skills; must be able to convey and understand information and ideas in English.