Cook

Highgate Hotels, LP; New York (NY); On-site; USD 38,000 - 54,000; Full time

Job summary

Highgate Hotels’ ROW NYC property in New York seeks a Cook to prepare all item servings per standardized recipes while ensuring cleanliness and safety in the kitchen. You will support various kitchen stations and maintain cost production ratios.

The role requires culinary experience, a high school diploma or equivalent, and flexibility to work long hours, including standing through shifts and handling temperature variations in a fast-paced hotel environment.

Qualifications

• High School diploma or equivalent required or preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Ability to stand during entire shift and work in varying temperatures.
• Knowledge of menus and standard hotel recipes; food preparation to hotel standards.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to opening.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with proper handling, storage, and sanitation.
• Prepare all foods following hotel standard recipes; assist with specials as directed.
• Breakdown buffets and kitchen line; store food and equipment properly.
• Know the location and operation of fire extinguishing equipment.
• Practice safe work habits to avoid injuries.
• Follow health department and company regulations for food and storage safety.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a 'Clean As You Go' policy.
• Assist in storage and rotation of food items per hotel procedures.
• Sign keys out and back in under supervision as needed.

Skills

Culinary experience

Flexible schedule

Stand for long shifts

Safety compliance

Cooking techniques

Education

High School diploma or equivalent

Job description

Cook

Requisition ID: 2026-82449
Category: Food and Beverage
Job Location: US-NY-New York
Property: ROW NYC
Compensation Minimum: USD $33.20/Hr.
Compensation Maximum: USD $33.20/Hr.
Pay Class: Full Time

Compensation Type: Hourly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Location

Located in the heart of Manhattan's Times Square, the iconic Row NYC has completed a $140+ million transformation of all guest rooms and public spaces. The hotel is surrounded by 24 Broadway theaters, is 1 block from Restaurant Row and is close to Jacob Javits Convention Center, Macy's, Rockefeller Center, the Empire State Building and many of NYC's top attractions. The hotel offers 1,331 newly built guestrooms with a variety of bedding configurations including king, queen, double/double and twin.

Overview

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saute, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper use of each.