As a Cook you will hold an essential position in our restaurant. You will be part of a growing and caring team, preparing delicious meals according to our unique recipes and plating specs, which are so important for creating a memorable dining experience. You will be responsible for prepping, cooking and dressing dishes, as well as keeping your work area clean and sanitized. Responsibilities Set up workstations with all the necessary ingredients and cooking equipment. Prepare ingredients to use in cooking (peeling, chopping, julienne cutting, brunoise dicing, cross chopping, etc.). Recognize quality standards in fresh vegetables, fish, dairy, and meat products. Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products. Cook food in various utensils or grillers (stir frying, grilling, roasting, baking, sauteing, poaching, simmering, etc.) Follow outlined recipes and plating guides to provide consistent product. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Keep a sanitized and orderly environment in the kitchen. Maintain cleanliness and organization of all storage areas. Assist in storage and rotation of food items according to hotel procedures. Breakdown kitchen line, storing food, cleaning and sanitizing cooking line and equipment properly at the end of each meal period. Practice safe work habits to avoid possible injury to self or other associates. Follow all Health Department and Company regulations regarding food and storage standards and safety. Support any position in the Kitchen that needs help. Perform other reasonable job duties as requested by leadership. Qualifications High School diploma or equivalent and/or experience in a hotel or a related field preferred. Culinary experience required. Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Ability to stand during entire shift. Ability to withstand temperature variations both hot and cold. Have thorough knowledge of menus and the preparation required, according to hotel standards. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saute, braising, roasting and par-cooking. Knowledge of herbs and spices and proper use of each.