Cook

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.

Manual dexterity and coordination needed to safely use knives, spoons, spatulas, tongs, slicers, and other mechanical or hand-operated kitchen equipment.

Ability to maintain a positive, professional attitude and sound judgment during high-volume production and service under pressure.

Ability to monitor inventory and business demand and inform culinary leaders of overages, shortages, quality concerns, and replenishment needs.

Qualification Standards

High school diploma or equivalent preferred; culinary education or an equivalent combination of education and relevant experience is preferred.

Prior kitchen, preparation cook, restaurant, banquet, or hotel culinary experience preferred.

Working knowledge of food preparation, basic cooking methods, portioning, kitchen equipment, sanitation, and safe knife handling.

Ability to follow recipes and verbal or written instructions; perform basic measurements; organize multiple tasks; and maintain accuracy during high-volume service.

Professional teamwork, reliability, attention to detail, effective listening, and a guest-focused approach.

Ability to communicate in English sufficiently to understand recipes, labels, safety instructions, allergen information, and workplace communications. Additional languages are welcome.

ServSafe certification required or must be obtained within 30 days when expired or not current; TiPS, First Aid, and CPR certification as required by the hotel or assignment.

Schedule

Hospitality is a 24/7 business. This full-time position requires regular and reliable attendance and flexibility to work varied shifts based on business needs, including early mornings, evenings, weekends, holidays, split or extended shifts, and overtime as permitted by law.

Physical & Work Requirements

Essential functions must be performed with or without reasonable accommodation:

Stand and walk for prolonged periods, typically 6-8 hours during an 8-hour shift, on hard and potentially wet or slippery surfaces.

Lift and lower up to 50 pounds frequently and up to 120 pounds occasionally, using team assistance or appropriate equipment when needed.

Carry up to 50 pounds for short distances frequently and up to 120 pounds occasionally.

Push or pull up to 120 pounds of force occasionally, including ingredient bins, racks, carts, equipment, and deliveries.

Frequently bend, stoop, crouch, kneel, squat, twist, reach, grasp, handle, and use repetitive hand and wrist movements; occasionally climb stairs or step stools.

Work around heat, steam, flames, sharp tools, commercial equipment, cleaning chemicals, noise, food allergens, and temperature changes, including refrigerated or freezer areas.

Possess the vision, hearing, dexterity, and communication ability needed to read labels and recipes, use tools safely, hear alarms and instructions, and respond to hazards.

Grasp, move, or push goods on a hand cart or truck weighing up to 200 pounds, using team assistance and appropriate equipment and procedures when needed.

Stand and work continuously in confined areas, including maneuvering in spaces approximately three feet wide behind the cooking line.

Work for six to eight hours in a high-volume a la carte cooking environment that may involve extreme heat, steam, noise, and rapid activity.

Bend and reach into coolers, refrigerators, and ovens; reach up to approximately five feet high to place or retrieve food at pickup shelves or windows.

Hear and respond to audible alarms, announcements, and safety signals in a noisy commercial kitchen environment.

Ready to Apply?

Submit your application through the hotel's approved careers channel. Please include a current resume and your availability.

EEOC and ADA Notice

Canopy Boston Downtown is an equal opportunity employer. Employment decisions are made without unlawful discrimination based on race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other status protected by applicable federal, state, or local law.

Qualified applicants and employees with disabilities may request a reasonable accommodation to participate in the application or interview process or to perform the essential functions of the position, unless doing so would impose an undue hardship. To request an accommodation, contact View email address on click.appcast.io.

This posting summarizes the general nature of the position and is not an exhaustive list of all duties, qualifications, or working conditions.