Cook

Position Summary The Cook is responsible for preparing and cooking high-quality food in accordance with hotel standards, recipes, and food safety guidelines. This position plays a critical role in delivering exceptional guest experiences by ensuring meals are prepared accurately, efficiently, and consistently. The Cook must maintain a clean, organized, and safe work environment while supporting all kitchen operations. Essential Duties and Responsibilities Prepare and cook menu items according to standardized recipes and presentation standards. Ensure food is prepared and served at the proper temperature, quality, and portion size. Set up and stock workstations with all necessary ingredients and supplies. Assist with breakfast, lunch, dinner, banquet, catering, and special event food preparation as needed. Maintain cleanliness and organization of kitchen work areas, equipment, walk‑ins, coolers, freezers, and storage areas. Follow all local health department regulations and food safety standards, including proper food handling, labeling, and storage procedures. Monitor food quality and freshness, rotating inventory using FIFO (First In, First Out) procedures. Assist with receiving, storing, and organizing food deliveries. Minimize waste and report any inventory shortages or quality concerns to leadership. Ensure all kitchen equipment is used safely and report maintenance issues immediately. Work collaboratively with kitchen and service teams to ensure timely and accurate food production. Support banquet and catering functions, including setup, preparation, and breakdown. Assist with menu preparation, specials, and production planning as directed by the Executive Chef. Maintain compliance with company policies, brand standards, and safety procedures. Provide support in other areas of the Food & Beverage operation as business levels require. Qualifications Previous hotel, restaurant, banquet, or high-volume kitchen experience preferred. Knowledge of food preparation techniques, cooking methods, and kitchen equipment. Understanding of food safety and sanitation regulations. Ability to work efficiently in a fast‑paced environment while maintaining quality standards. Strong attention to detail and organizational skills. Ability to work independently and as part of a team. Flexible schedule including mornings, evenings, weekends, holidays, and special events. ServSafe Certification preferred or ability to obtain certification. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, carry, push, and pull up to 50 pounds. Ability to bend, stoop, kneel, and reach throughout the shift. Ability to work in hot, cold, and fast‑paced kitchen environments. Benefits Medical, Dental and Vision Insurance Health Savings Account with Company Match 401(k) Retirement Plan with Company Match Paid Vacation and Sick Days Sonesta Hotel Discounts Educational Assistance Paid Parental Leave Company Paid Life Insurance Company Paid Short Term and Long Term Disability Insurance Various Employee Perks and Discounts Hospital Indemnity Critical Illness Insurance Accident Insurance Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law. #J-18808-Ljbffr