Cook 3 - Syracuse, NY

This opportunity is offered by a reputable hotel that prides itself on delivering exceptional culinary experiences to its guests. As a well-established hospitality entity, the hotel is dedicated to maintaining high standards of food quality, safety, and guest satisfaction across its dining outlets, including restaurants and banquet services. Committed to fostering a professional and dynamic kitchen environment, the establishment values teamwork, cleanliness, and dedication among its culinary staff. The hotel's culinary team, led by experienced chefs, works collaboratively to ensure that each meal served meets the highest standards of taste, presentation, and timeliness. The role of Cook within this esteemed hotel is integral to transforming the Executive Chef's culinary vision into delectable dishes that delight guests throughout the day. Whether preparing breakfast, lunch, dinner, or orchestrating grand banquets, the Cook takes great pride in their craft and dedication to perfecting every element of the dining experience. This position thrives in a fast-paced, active kitchen setting where attention to detail and adherence to safety protocols are paramount. The Cook is proficient not only in food preparation but also in kitchen management aspects such as inventory control, budgeting, and maintaining a sanitary workspace. Different levels and specialties exist within the Cook as noted: Lead Cook, Line Cook, Pantry/Prep Cook, and Breakfast Cook. Each role plays a unique part in creating memorable meals, from training and leading kitchen staff, preparing high-quality restaurant and banquet cuisine, to managing cold food items and ensuring guests start their day with nourishing breakfasts. The hotel seeks dedicated culinary professionals who are eager to contribute to a collaborative kitchen team, continuously learning and developing their skills. This is a full-time, hourly role with a competitive pay rate of $20.00 per hour. The hotel is an equal opportunity employer committed to compliance with federal employment laws and ensuring the rights and well-being of all applicants and employees.

• 1 year of cooking experience for pantry/prep roles
• up to 5 years of experience for lead cook roles
• physical ability to lift up to 50 pounds occasionally
• ability to stand for long periods
• ability to work in varying temperature and noise conditions
• good communication skills
• ability to multitask
• must understand and convey information in English
• ability to work long hours when needed