Cook

Vista Host Hotels Management & Development; Bradenton (FL); On-site; USD 19,286 - 30,307; Full time

Benefits offered by this job

Competitive hourly pay

Paid time off (vacation/sick/holiday)

Health/Vision/Dental Insurance

Life/STD Insurance

Employee discounts (brand & company)

Employee Assistance Program (EAP)

Growth opportunities

Job summary

Vista Host Hotels Management & Development is seeking an experienced Restaurant Cook to plan, prepare, and execute hot production for our restaurant and banquets. You will work closely with the kitchen team to ensure high food quality, presentation, and timely service.

We value cooks who are passionate, detail-oriented, and capable of thriving in a fast-paced environment. The role offers competitive hourly pay and opportunities to advance within Vista Host’s expanding portfolio of hotels.

Qualifications

• Proven cooking experience including line, restaurant, or prep cook roles.
• Detail-oriented with ability to work fast while maintaining accuracy.
• Knowledge of varied cooking methods, ingredients, and equipment.
• Food Handler Certification or equivalent food safety training required.

Responsibilities

• Set up and stock stations with all necessary supplies for service.
• Prepare food for service, including chopping vegetables, butchering meat, and sauces.
• Cook menu items in coordination with kitchen staff to ensure consistency and quality.
• Follow instructions from Executive/Sous Chef, communicating and adapting as needed.
• Ensure food quality and timing, plates go out hot and with proper presentation.
• Clean up station and manage leftover food appropriately.
• Stock inventory and maintain proper storage and sanitation standards.
• Comply with nutrition and sanitation regulations to maintain a safe work environment.
• Maintain a positive, professional approach with coworkers and guests.
• Perform other duties as assigned by management.

Skills

Cooking experience

Attention to detail

Teamwork

Customer service

Job description

POSITION TITLE: Restaurant Cook

REPORTS TO: Sous Chef / Executive Chef / F&B Director

Position Summary

The Restaurant Cook is responsible for planning, preparing, setting up, and providing service for the hot production of menus in restaurants and banquet functions. This role includes working closely with the kitchen team to ensure that food quality, presentation, and service standards are met.

WHO IS THIS POSITION FOR?

• Has a passion for cooking and creating high-quality dishes.
• Is experienced in various cooking methods, ingredients, and kitchen equipment.
• Is detail-oriented, with the ability to work in a fast-paced environment while maintaining accuracy and consistency.
• Enjoys working as part of a team and takes pride in delivering exceptional meals to guests.

WHY JOIN OUR TEAM?

• Competitive hourly pay with opportunities for performance-based incentives.
• Vacation / Sick / Bereavement / Holiday Pay.
• Health/Vision/Dental Insurance.
• Life / STD Insurance.
• Employee Discounts (Brand Hotels & Company Hotels).
• Free, Third-Party Employee Assistance Program (personal and professional).
• Opportunities for growth within Vista Host’s expanding portfolio.

Duties And Responsibilities

• Set up and stock stations with all necessary supplies for service.
• Prepare food for service, including chopping vegetables, butchering meat, and preparing sauces.
• Cook menu items in cooperation with the rest of the kitchen staff, ensuring consistency and quality.
• Follow the instructions of the Executive Chef or Sous Chef, answering, reporting, and adapting as required.
• Ensure that food comes out simultaneously, maintaining high quality and a timely pace.
• Clean up station and manage leftover food appropriately.
• Stock inventory correctly and maintain proper storage and sanitation standards.
• Comply with nutrition and sanitation regulations to maintain a safe work environment.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other duties as assigned by management.

Qualifications

• Proven cooking experience, including work as a line chef, restaurant cook, or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiarity with the industry’s best practices.
• Food Handler Certification is required.