Branch House Cook ("Cocinero/a")

Azul Hospitality; Redding (CA); On-site; USD 42,000 - 54,000; Full time

Job summary

Azul Hospitality is seeking an experienced cook to prepare food for hotel outlets using standardized recipes. You will set up stations, operate large cooking equipment, and ensure quality, safety, and consistency across dishes.

Ideal candidates have at least 2 years of high-volume cooking experience, a Food Handlers certification, and strong communication and organizational skills. This on-site role emphasizes adherence to sanitation standards and teamwork in a fast-paced hotel environment.

Qualifications

• High school or equivalent education required.
• Minimum 2 years cooking experience, preferably high volume.
• Food Handlers certification required.

Responsibilities

• Prepare food items for customers using a standardized method in a timely and consistent manner.
• Measure and mix ingredients according to recipes using kitchen equipment.
• Operate grills, fryers, griddles, and other large‑volume cooking equipment.
• Set up station with mise en place for all functions.
• Maintain sanitation and safety standards in work areas.
• Verify quality and quantity of prepared food.
• Assist with guest inquiries and follow safety policies.
• Report maintenance problems or safety hazards.

Skills

Communication

Leadership

Attention to detail

Organizational skills

Customer relations

Self-driven

Independent work

Education

High school or equivalent

Job description

POSITION PURPOSE

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measure and mix ingredients according to recipes, using various kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large‑volume cooking equipment such as grills, deep‑fat fryers, or griddles.
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Perform all other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside; staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (−10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well‑paced mobility for up to four hours in length.
• Must be able to maneuver between functions occurring simultaneously.
• Must be able to operate in limited space and reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed and push or pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and vision acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously while communicating with other staff, guests, and supervisors.
• Vision occurs continuously; near and color vision and depth perception are most common.
• Ability to work primarily with fingers to pick, pinch, type, and perform wrist and hand movements.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Be able to speak, read, write, and understand the primary language used in the workplace.
• Possess good communication skills, both verbal and written.
• Have excellent leadership capability and customer relations skills.
• Show attention to detail with outstanding organizational and communication skills.
• Possess basic computer skills and computational ability.
• Effectively deal with internal and external customers who may require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
• Be self‑driven and able to work independently.
• Have experience in using cutting tools, cookware, and bakeware.
• Know various cooking procedures and methods (grilling, baking, boiling, etc.).

EDUCATION

High school or equivalent education required.

EXPERIENCE

Minimum 2 years cooking experience, preferably high volume.

LICENSES OR CERTIFICATIONS

Food Handlers certification required.