Cook I

The Cook prepares and cooks food to recipe and standard across the kitchens of the property, contributing to a high-quality culinary experience for guests and team members. This role works a station, prepares ingredients, and cooks dishes to order while maintaining food safety and consistency. The Cook contributes directly to food quality, timing, and guest satisfaction. Working closely with the culinary team, this position keeps the kitchen producing to standard.

EDUCATION & EXPERIENCE

Required Qualifications

• Two years or more of prior cooking experience in a restaurant, hotel, or resort kitchen
• Ability to communicate effectively with guests and team members. Language requirements are confirmed by property at the time of posting.
•  Ability to obtain and maintain a food handler certification as required by the applicable jurisdiction.
•  Physical ability to perform the essential functions of the role, with or without reasonable accommodation.

Preferred Qualifications

• Culinary training or certification.
•  Experience in a high-volume or resort kitchen.
•  Bilingual ability appropriate to the property's guests.

FUNDAMENTAL REQUIREMENTS

• Prepare and cook menu items to recipe, quality, and presentation standards.
•  Work an assigned station efficiently during service.
•  Prepare, portion, and store ingredients following food safety standards.
•  Maintain proper food temperatures and rotation.
•  Keep the station, equipment, and kitchen clean and sanitary.
•  Follow recipes, specifications, and portion controls.
•  Communicate timing and needs with the culinary and service teams.
•  Monitor product quality and report issues.
•  Follow all food safety, sanitation, and safety standards.
•  Support banquet, outlet, and special event production as assigned.
•  Minimize waste and support cost control.
•  Perform other duties as requested by management.

PHYSICAL REQUIREMENTS

• Stand and walk for the majority of a shift on hard kitchen floors.
• Work in a hot kitchen environment near ovens, grills, ranges, and fryers.
•  Lift and carry up to 50 pounds, including stock, cases, and pots.
•  Frequently bend, reach, and perform repetitive knife and hand work.
•  Exposure to heat, steam, cold storage, sharp objects, and cleaning chemicals.

_______________________________________________________________________________________________________________________

We believe that every team member plays a vital role in our success. Your dedication and passion will help shape the future of our resort, and in return, we provide you with the opportunities, support, and recognition you deserve. If you’re ready to be part of a team that aspires to be the most admired and transformative hospitality company in the world, explore the opportunities that await you at ADERO.