Evening Hotel Prep Cook

Cook IDepartment: Food & Beverage, CulinaryStatus: Non- Exempt/ HourlyReports to: AustinPosition SummaryCook I is a highly skilled, experienced culinary professional operating at the highest level within the hourly cook classification and representing the direct pathway to the Chef de Partie designation. This role leads the assigned station with full autonomy and confidence, serves as the first point of mentorship and development for Cook II and Cook III team members, and actively contributes to the culinary excellence that defines the Hotel ZaZa identity. In the planned or unplanned absence of the Chef de Partie, the Cook I assumes full station leadership without disruption to quality, team performance, or the ZaZa standard.Key ResponsibilitiesLead and execute all functions of the assigned station at the highest level of quality, consistency, and ZaZa brand standards across all service periods with complete independence and unwavering precision.Manage the full operational lifecycle of the station every shift: mise en place planning, production execution, service performance, breakdown, and next-day prep coordination without gaps.Assist the Chef de Partie in day-to-day production planning, quality oversight, and team direction; Contribute actively and creatively to seasonal menu development, daily feature dishes, and culinary presentations in direct collaboration with the Chef de Partie and senior culinary leadership.Execute and personally oversee complex preparations, advanced cooking techniques, and luxury-level plating and finishing work with the consistency of a fine dining standard.Monitor station inventory levels daily; Assume full station lead responsibilities in the absence of the Chef de Partie: direct the cook team, maintain communication with the Sous Chef, and hold all service and quality standards without interruption.Manage all special dietary requests, allergen protocols, VIP dining preparations, and in room dining orders with complete precision, care, cross referencing, and documentation.Participate in and contribute substantively to pre service tastings, kitchen lineups, culinary training programs, and ZaZa F&B team initiatives.Maintain a flawless, organized, and fully compliant work environment across HACCP, food safety, and all hotel operational and brand standards.Assist with the onboarding and professional integration of new culinary team members; serve as the cultural standard bearer and professional role model for the brigade.Apply mastery of food cost management, yield, portioning, and waste reduction to daily station decisions.Communicate directly and proactively with the Chef de Partie and Sous Chef regarding production challenges, quality concerns, or anything that requires a leadership response.QualificationsA culinary degree or professional certificate from an accredited institution is strongly preferred but not required.Minimum 3 to 5 years of progressive, professional culinary experience demonstrating consistent advancement through the cook classification track. Prior experience in a luxury hotel, four star or five star resort, or Michelin recognized or upscale fine dining establishment is strongly preferred.Advanced proficiency in knife skills, food preparation techniques, station organization, and time management.Strong knowledge of food safety, sanitation, and proper food handling practices.Ability to consistently execute menu items according to recipes, specifications, and presentation standards with minimal supervision.Thorough understanding of kitchen operations, culinary terminology, and brigade style kitchen structure.Ability to safely operate commercial kitchen equipment and troubleshoot routine production challenges.Demonstrated attention to detail, quality, consistency, and plate presentation.Ability to assist with training and mentoring less experienced culinary team members.Professional appearance and hygiene standards consistent with Hotel ZaZa expectations.Flexible schedule, including early mornings, evenings, weekends, and holidays, based on business needs.Occasionally positions, moves, or transports equipment and inventory weighing up to 50 lbs.Constantly utilizing kitchen cutlery and culinary tools to portion, plate, and perform detailed food preparationMust be able to work in environments with significant temperature variation including high heat from cooking equipment and cold from refrigerated and freezer storage areasAbility to sustain a consistent physical pace during high-volume, time-pressure service periodsNo job description for any position can possibly include all duties, which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide services personally or immediately refer requests to the appropriate department manager.Hotel ZaZa is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees and applicants without regard to race, color, religion, gender/sex, sexual orientation, disability, national origin, age, or veteran status. Hotel ZaZa also participates in E Verify to confirm the employment eligibility of all newly hired employees.

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