Cook

Position Summary The Cook sits at the heart of the hotel's food and beverage operations, ensuring that guests experience memorable dining through dishes crafted with the finest ingredients and attention to detail. The Cook works under the direction of the Executive Chef and/or Sous Chef, collaborating with a dedicated kitchen team to deliver exceptional cuisine that matches the luxury standards of the hotel. Key Responsibilities Prepare, season, and cook a wide variety of dishes according to established recipes and standards. Ensure all food preparation meets the hotel’s high standards for taste, appearance, and timing. Adjust recipes and menus based on guest preferences, dietary restrictions, and seasonal availability of ingredients. Accommodate special requests and dietary needs with professionalism and flexibility. Maintain impeccable food presentation and uniform portion sizes. Consistently monitor the quality of ingredients and finished dishes. Participate in tastings and quality checks, upholding the hotel’s reputation for excellence. Follow all food safety and sanitation policies, including proper storage, labeling, and handling of ingredients. Maintain a clean and organized workstation before, during, and after service. Adhere to all local, state, and federal health regulations and hotel standards. Work collaboratively with all kitchen staff and servers. Communicate effectively with front-of-house staff to ensure a seamless flow between kitchen and dining room. Participate in pre-service meetings and briefings. Work shift duties may require overtime, on‑call responsibilities, and additional tasks as assigned. Other duties as assigned by management. Requirements High school diploma or general education degree (GED). 2–3 years of experience in a hotel, country club, or fine dining environment. Thorough knowledge of POS systems (e.g., Toast) to process guest orders and payments. Advanced knowledge of food handling and safety procedures. Ability to understand and give general instructions in standard situations. Strong organizational, analytical, and communication skills in English (verbal and written); Spanish speaking is a plus. Strong customer service orientation. Strong attention to detail and a proactive, guest‑service approach. Positive, professional demeanor and ability to work well in a team environment. Physical ability to stoop, stand, climb, walk, reach, and lift frequently; must be able to lift, push, pull, or carry items up to 50 pounds. Comfortable working in a commercial kitchen setting with temperature variations, open flames, and confined spaces. Must be able to work extended periods of time without relief. Work Shift & Location Work Shift: The Cook may work shift work, overtime, and/or on‑call duties. The hotel operates 24 hours a day, 7 days a week; scheduling may vary based on operational needs, including shifts, start times, and total hours worked per week. Must be able to work flexible hours, including evenings, weekends, and holidays as needed. Location: Houston, TX. Other Information The position requires a strong “client first” food service background and a commitment to maintaining the high standards of the hotel. The Cook will collaborate with kitchen and front‑of‑house staff to achieve seamless service and uphold the hotel's reputation for excellence. #J-18808-Ljbffr Transwestern