Cook III

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description

Position Summary

The Cook III is an entry-level culinary professional responsible for supporting daily kitchen operations through food preparation, basic cooking duties, and maintaining a clean and organized work environment. This position provides an excellent opportunity for individuals seeking to develop their culinary skills while working alongside experienced chefs and kitchen professionals.
What You Will Accomplish

Key Responsibilities

• Prepare, cook, and present a variety of menu items according to standardized recipes, production schedules, quality standards, and presentation guidelines while ensuring proper temperatures, consistency, and portion control.
• Complete daily food preparation, including washing, peeling, chopping, slicing, portioning ingredients, and maintaining mise en place to support efficient kitchen operations and meal service.
• Operate assigned kitchen stations independently while supporting timely food production during regular meal service, banquets, catering, special events, and special dietary requests.
• Monitor food quality, freshness, presentation, and inventory levels throughout production and notify culinary leadership of any quality, supply, or operational concerns.
• Maintain clean, organized, and sanitary kitchen workstations, equipment, storage areas, and food preparation spaces in compliance with food safety, sanitation, HACCP, health department, and workplace safety regulations.
• Receive, inspect, label, store, and rotate food products using First-In, First-Out (FIFO) inventory practices while assisting with stock control, product requisitions, and inventory management.
• Operate kitchen equipment safely and responsibly while ensuring equipment is properly maintained and reporting maintenance or operational issues as needed.
• Support efficient kitchen operations by communicating effectively with culinary leadership and service staff regarding production schedules, inventory needs, staffing, equipment issues, and operational priorities.
• Assist in controlling food costs by minimizing waste through proper food handling, production planning, ingredient utilization, inventory management, and portion control.
• Provide guidance and support to junior kitchen staff by assisting with task coordination, training, and mentoring to promote teamwork, consistency, and high-quality food production.
• Serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, as assigned, by coordinating workflow, supporting team members, and ensuring efficient kitchen operations.
• Adhere to all organizational policies, procedures, and professional standards while contributing to a culture of teamwork, accountability, continuous improvement, and exceptional guest service.
• Perform other duties as assigned by culinary leadership.

What You Will Bring

Qualifications

• High school diploma or equivalent preferred.
• Minimum of two (2) years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting.
• Working knowledge of food preparation techniques, cooking methods, and kitchen equipment.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to work independently and prioritize tasks in a fast-paced environment.
• Strong organizational, communication, and teamwork skills.
• Food Handler Certification or ServSafe Certification preferred.

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift, pushing, pulling and carry up to 50 pounds
• Frequent bending, reaching, twisting, and repetitive motions
• Ability to work in hot, humid, and fast-paced kitchen environments

• Ability to safely use knives, cooking equipment, and other kitchen tools. Manual dexterity sufficient to safely operate kitchen tools and equipment.

OS&E Coordinator - New Hotel Opening
Position Summary

The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organized, and ready for opening day.

Key Responsibilities

• Coordinate all OS&E procurement activities from project initiation through hotel opening.
• Develop and maintain OS&E budgets, inventories, procurement schedules, and tracking reports.
• Coordinate receiving, warehousing, inventory control, and distribution of all OS&E items.
• Assist with the delivery, assembly, placement, and installation of furniture, fixtures, and operational equipment throughout the hotel.
• Support the setup and organization of guest rooms, public spaces, back-of-house areas, offices, and operational departments.
• Assist department leaders with setting up offices, including furniture placement, office supplies, filing systems, and operational materials.
• Coordinate the movement and relocation of furniture, equipment, and supplies as operational needs change during the pre-opening phase.
• Work alongside contractors, vendors, and hotel staff to ensure departments are fully equipped and operational according to the opening schedule.
• Conduct quality inspections of delivered goods and report damaged, missing, or incorrect items.
• Maintain accurate inventory records, asset documentation, and storage organization.
• Monitor purchase orders, invoices, and expenditures to ensure budget compliance.
• Assist with room and departmental installations, mock operations, and opening readiness activities.
• Support hotel leadership with special projects and operational tasks necessary to achieve a successful opening.

Physical Requirements:

• While performing the duties of this job, the employee is frequently required to walk, stand, crouch/bend/stoop, reach, smell, and push/pull, the employee is constantly required to hear and talk. The employee must occasionally sit, grasp, and lift objects weighing up to 50 pounds or more. Specific vision abilities constantly required are near vision and occasionally required include close and far vision. Finger dexterity is required to operate a point-of-sale system, use of a jigger, and stirring with a bar spoon.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.