Cook

Daly Seven Hotels; Morrisville (NC); On-site; USD 21,000 - 30,000; Full time

Job summary

Daly Seven Hotels is seeking a cook to prepare, cook, and plate high-quality menu items in a hotel kitchen. You will set up stations, restock supplies, and collaborate with front-of-house staff to accommodate dietary requests, while maintaining food safety and presentation standards.

Ideal candidates have 1–2 years of cooking experience, solid knife skills, and ServSafe certification. Shifts run evenings into late night, with opportunities to contribute to menu execution and kitchen efficiency.

Qualifications

• Minimum 1–2 years of cooking experience, preferably in a hotel.
• Solid knowledge of fundamental cooking techniques and knife skills.
• Active ServSafe certification required.
• Schedule includes nights, weekends, and holidays (4:00 PM–11:00 PM).

Responsibilities

• Prepare, cook, and plate high-quality menu items according to Daly Seven recipes, portion standards, and presentation guidelines.
• Set up, organize, and restock cooking stations before, during, and after shifts with all necessary supplies.
• Collaborate closely with front-of-house staff and bartenders to ensure special dietary requests and modifications are executed correctly.
• Monitor food inventory levels daily, reporting low stock or shortages to management in a timely manner.
• Complete opening, shift-change, and closing kitchen checklists without exception.

Skills

Cooking techniques

Knife skills

Food safety

Teamwork

Job description

As a Cook at Daly Seven, responsible for preparing high-quality dishes according to our recipes and standards. You set the baseline for guest satisfaction by executing brand approved menus options. Given the dynamic nature of hospitality, you demonstrate a deep commitment to our team and property by being a reliable, detail-oriented professional who takes pride in cleanliness, safety, and culinary excellence.What You’ll DoCraft the ExperiencePrepare, cook, and plate high-quality menu items according to Daly Seven recipes, portion standards, and presentation guidelines.Set up, organize, and restock cooking stations before, during, and after shifts with all necessary supplies.Collaborate closely with front-of-house staff and bartenders to ensure special dietary requests and modifications are executed correctly.Drive Revenue & OperationsMonitor food inventory levels daily, reporting low stock or shortages to management in a timely manner.Manage food prep efficiently to minimize waste, spoilage, and improper portioning, helping control labor and food costs.Properly store, label, date, and rotate all food products following First-In, First-Out (FIFO) principles.Inspect incoming food shipments for quality, fresh appearance, and correct delivery temperatures.Assist in receiving orders and organizing kitchen storage, walk-in coolers, and freezers.Maintain Quality & ComplianceStrictly follow all local health department regulations, ServSafe food safety guidelines, and sanitation policies.Maintain clean workspace, cooking equipment, utensils, and prep areas throughout every shift.Monitor and record food holding and cooking temperatures to guarantee full food safety compliance.Safely operate, clean, and maintain commercial kitchen equipment, immediately reporting any malfunctions or hazards.Complete all opening, shift-change, and closing kitchen checklists without exception.QualificationsMinimum 1–2 years of cooking experience, preferably in a hotel.Strong understanding of fundamental cooking techniques, knife skills, and food prep procedures.Solid knowledge of food safety protocols, proper holding temperatures, and sanitation practices.Active ServSafe certification required.ScheduleAbility to work a schedule that includes nights, weekends, and holidays, typically from 4:00 PM to 11:00 PM.