BHC
Cook I – In Room Dining
BHC’s culinary team is seeking a passionate, detail‑oriented individual to join us as Cook I, preparing and presenting vibrant food in a luxury hospitality environment. This role ensures the consistent delivery of flavorful dishes that reflect a commitment to quality and guest satisfaction, and is essential to daily restaurant operations with a focus on efficiency, respect, and genuine hospitality.
Duties & Responsibilities
Prepare, season, cook, and present dishes according to established recipes and quality standards.
Produce station mise‑en‑place according to specific recipe and prep‑list guidelines.
Collaborate with kitchen leadership to ensure timely and high‑quality guest experiences.
Coordinate teamwork with other stations, inter‑station timing and communication.
Maintain quality, portioning, and presentation standards for all menu items.
Ensure a clean, neat, and organized work area.
Demonstrate a strong understanding of flavor pairings and presentation aesthetics.
Communicate effectively with team members during service and prep shifts.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees.
Ensure all kitchen members wear clean, professional uniforms and personal appearance.
Adhere to all food‑safety, sanitation, and cleanliness standards, including HACCP protocols.
Maintain proper labeling, storage, and rotation of all ingredients.
Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism.
Required Skills & Experience
4+ years of experience in restaurant or hotel kitchens.
Food Handler Certification required; ServSafe Certification preferred.
Proficient knife skills.
Proper usage and handling of various kitchen machinery.
Adapt to varying business volumes, including high demand during peak hours and late‑night service.
Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task.
Ability to maintain professionalism and composure under pressure.
Must be able to communicate clearly, both verbally and written.
Ability to work evenings, weekends, and holidays as required.
Physical Requirements
Ability to work at varied temperatures, including freezers and hot kitchen areas.
Must continuously stand for up to 8 hours per shift.
Must have stamina to work a minimum of 40 hours per week.
Ability to hear and speak clearly in a busy kitchen environment.
Must lift, push, and pull up to 70 lbs occasionally.
Manual dexterity for use of knives, tools, and kitchen machinery.
BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E‑Verify.
#J-18808-Ljbffr
Duties & Responsibilities
Prepare, season, cook, and present dishes according to established recipes and quality standards.
Produce station mise‑en‑place according to specific recipe and prep‑list guidelines.
Collaborate with kitchen leadership to ensure timely and high‑quality guest experiences.
Coordinate teamwork with other stations, inter‑station timing and communication.
Maintain quality, portioning, and presentation standards for all menu items.
Ensure a clean, neat, and organized work area.
Demonstrate a strong understanding of flavor pairings and presentation aesthetics.
Communicate effectively with team members during service and prep shifts.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees.
Ensure all kitchen members wear clean, professional uniforms and personal appearance.
Adhere to all food‑safety, sanitation, and cleanliness standards, including HACCP protocols.
Maintain proper labeling, storage, and rotation of all ingredients.
Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism.
Required Skills & Experience
4+ years of experience in restaurant or hotel kitchens.
Food Handler Certification required; ServSafe Certification preferred.
Proficient knife skills.
Proper usage and handling of various kitchen machinery.
Adapt to varying business volumes, including high demand during peak hours and late‑night service.
Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task.
Ability to maintain professionalism and composure under pressure.
Must be able to communicate clearly, both verbally and written.
Ability to work evenings, weekends, and holidays as required.
Physical Requirements
Ability to work at varied temperatures, including freezers and hot kitchen areas.
Must continuously stand for up to 8 hours per shift.
Must have stamina to work a minimum of 40 hours per week.
Ability to hear and speak clearly in a busy kitchen environment.
Must lift, push, and pull up to 70 lbs occasionally.
Manual dexterity for use of knives, tools, and kitchen machinery.
BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E‑Verify.
#J-18808-Ljbffr