Cook I

The Cook 1 will prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Responsible for helping achieve ongoing guest satisfaction and team goals.

Perks & Benefits:

• Competitive pay and a Comprehensive Benefit Package 
• Health Saving Account, Flexible Saving Account, Employee Assistance Program 
• Annual Education Allowance 
• Generous Referral Program 
• Fun and collaborative company culture with lots of team-building events 
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel

The essential functions include, but are not limited to the following:

• Cook food items such as meats, fish, entrees, vegetables, sauces, eggs, etc., according to a pre-assigned schedule.
• Plating and garnishing meal items in accordance with the instructions provided by the Chef.
• Expedite food in cooperation with other cooks so it comes out in a simultaneous/consistent fashion.
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
• Assist with preparation and production of menu items following standardized recipes and procedures, and using equipment such as grills, fryers, steamers, ranges, broilers, steam kettles, and ovens.
• Use mixers, slicers, and choppers in preparation of recipes and food for service.
• Demonstrate excellent knife skills and product identification, all while keeping in mind sense of urgency and time restrictions
• Assist in the supervision, training, and delegation of work for personnel in the food service unit.
• Follow safety/sanitation procedures in the handling of food/equipment.
• Serve and dish up foods, adhering to standardized portions, as required.
• Clean kitchen and wash/clean kitchen utensils and equipment.
• Assist in special cleaning projects, as assigned.
• Maintain efficient standards of operation and time preparation periods to meet service schedules.
• assure that food reaches serving lines at proper temperatures.
• May be required to butcher meats, fish and poultry for portioning and production.
• May be required to assist in the setting up, serving and cooking of menu items required for special functions, catered events or buffets.
• Perform related duties as assigned.

• Assist in prep work as required for the next shift.
• Assist with special social functions required by hotel for clients.
• Maintain an inventory of needed supplies; keep all items at par level.
• Certified in food handling within 60 days of assignment by approved trainer.
• Comply with standards as outlined in food sanitation checklist.
• Complete monthly food audit.
• Be familiar with hotel facilities and their location and hours.
• Put away all supplies according to hotel food standards, in a timely manner.
• Other duties assigned by supervisor as needed.

• Culinary arts education preferred
• Experience as a line cook in a similar environment preferred
• High School Diploma or GED