Cook

Cook – Dreamscape Hospitality

Description

Cook: #502070
Department:
Food & Beverage

Reports To:

Executive Chef
FLSA:
Non-Exempt

We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will prepare and cook high‑quality food in a fast‑paced, professional kitchen environment, ensuring adherence to the hotel's standards and maintaining a clean, organized kitchen.

• Food Preparation & Cooking
  Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests.
• Quality Control
  Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards.
• Health & Safety Compliance
  Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization of workstations and equipment.
• Inventory & Cost Control
  Assist in managing kitchen inventory by checking supplies, ensuring ingredients are fresh and stocked. Report any issues to the Sous Chef or Executive Chef.
• Teamwork & Communication
  Work closely with other kitchen staff for smooth operations and collaborate with front‑of‑house to ensure timely, accurate food delivery.
• Equipment Maintenance
  Operate kitchen equipment properly, report malfunctions, and assist with cleaning and maintaining tools, equipment, and appliances.

• Proven experience as a cook or in a similar role within the hospitality industry.
• Knowledge of cooking techniques, ingredients, and presentation styles.
• Ability to work in a fast‑paced environment while maintaining attention to detail.
• Ability to follow recipes and instructions accurately.
• Good communication and teamwork skills.
• Flexibility to work weekends, evenings, and holidays as required.

• Strong knowledge of kitchen operations, food preparation, and safety.
• Ability to work under pressure in a fast‑paced environment.
• Proficiency with kitchen equipment and food safety protocols.
• Experience in hotels or fine dining kitchens is a plus.
• Basic knife skills and knowledge of kitchen equipment operation.

Full‑time position with variable shifts, including weekends and holidays. Occasional overtime during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and equipment.

Competitive hourly wage, commensurate with experience.

• Ability to stand for long periods of time.
• Ability to lift heavy items (up to 50 lbs).
• Ability to work in a hot, noisy, and fast‑paced environment.

• Seniority level:
  Entry level
• Employment type:
  
  Full‑time
• Job function:
  Management and Manufacturing
• Industries:
  Hospitality