Job Description
Job Description
Join Our Culinary Team
Join our Food & Drink culinary team and help prepare fresh, consistent, and safely handled food. This hands-on role supports daily preparation, station readiness, sanitation, and timely service across hotel operations. The successful candidate is energetic, dependable, attentive to detail, committed to food safety, and comfortable working collaboratively in a fast-paced kitchen.
What You'll Do
Prepare ingredients and menu items according to approved recipes, production sheets, portion standards, presentation specifications, and guest requests.
Wash, peel, cut, trim, portion, measure, mix, season, and cook ingredients using safe knife skills and appropriate culinary techniques.
Set up, stock, replenish, and break down assigned prep and kitchen stations; verify par levels and prepare items for the current and following shifts.
Check product quality, freshness, color, consistency, taste, portion, and temperature; report shortages, substitutions, spoilage, and quality concerns promptly.
Label, date, rotate, cool, store, and protect food using FIFO procedures and hotel food-safety standards; maintain required time-and-temperature controls.
Communicate with cooks, servers, stewards, and Food & Drink leaders so orders and banquet or outlet needs are completed accurately and on time.
Receive and properly store deliveries; assist with inventory, waste controls, and the responsible use of food and supplies.
Clean and sanitize counters, cutting boards, utensils, equipment, preparation areas, storage areas, floors, and other workstations throughout the shift.
Operate, clean, and maintain kitchen equipment safely; immediately report damaged equipment, hazards, injuries, or unsafe conditions.
Follow allergen procedures and prevent cross-contact and cross-contamination; communicate special dietary requests to culinary leadership.
Assist with dishwashing, stewarding, general kitchen cleaning, banquet or outlet production, and other Food & Drink duties as business needs require.
Follow Canopy, Hilton, Olshan Properties, health-department, sanitation, safety, security, attendance, grooming, and emergency standards.
CULINARY EXCELLENCE: Bring energy, consistency, food-safety awareness, and thoughtful teamwork to every preparation task.
Specific Job Knowledge, Skill and Ability
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using an appropriate combination of skills and abilities.
Advanced knowledge of line cooking, batch cooking, banquet production, accepted sanitation standards, and the safe operation of commercial kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Demonstrated ability to prepare sauces, soups, and all menu items with little or no direction and to work each station on the cooking line independently.
Ability to respond promptly and safely to special requests and food-allergy restrictions by coordinating appropriate menu alternatives or modifications and preventing cross-contact.
Leadership ability to motivate, develop, train, and provide clear direction to kitchen team members while supporting the accomplishment of departmental goals.
Ability to oversee line-cook workflow, production timelines, food quality, and sanitation practices and to raise concerns promptly with culinary leadership.
Basic mathematical skills needed to interpret recipes, measurements, requisition quantities, yields, and portion sizes.
Ability to read, write, and understand English sufficiently to follow recipes, labels, safety information, and workplace communications.