Cook 1

Ontario Airport Hotel & Conference Center; Ontario (CA); On-site; USD 42,000 - 65,000; Full time

Job summary

The Ontario Airport Hotel & Conference Center in Ontario, CA seeks a Cook 1 to execute complex food preparation across restaurants, banquets, catering, in‑room dining, and events, with station leadership when needed and a focus on luxury presentation.

Emphasis on food safety, portion control, timely service, and collaboration with culinary leadership to maintain quality and guest satisfaction in a high‑volume luxury hotel environment.

Qualifications

• E.g., professional cooking experience in upscale/hotel settings.
• Strong knowledge of kitchen safety and sanitation practices.
• Ability to read recipes, production sheets, and follow standards.

Responsibilities

• Prepare, cook, and present menu items per recipes and luxury standards.
• Set up, maintain, and break down assigned station with supplies.
• Verify freshness, quality, and appearance of foods before service.
• Follow timing procedures to support coordinated service.
• Lead a complex station during prep and service as needed.
• Assist with production planning, tastings, and training others.
• Contribute ideas for menu development and efficiency improvements.
• Communicate shortages, issues, and delays to culinary leadership.

Skills

Advanced culinary techniques

Station leadership

Food safety & sanitation

Recipe following & portion control

Communication & teamwork

Education

High school diploma or equivalent

Culinary training or apprenticeship

Job description

POSITION SUMMARY

The Cook 1 is an advanced culinary position responsible for independently executing complex food preparation and service across the hotel’s restaurants, banquets, catering, in-room dining, and special events. This position demonstrates strong technical skill, consistency, speed, organization, and judgment while helping uphold the hotel’s culinary identity and luxury presentation standards. The Cook 1 may lead an assigned station, support training, and provide day-to-day guidance to less-experienced culinary team members while remaining accountable for food safety, quality, cost control, and timely service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare, cook, and present menu items according to approved recipes, production standards, portion specifications, and luxury presentation requirements.
• Set up, maintain, and break down assigned station with appropriate ingredients, equipment, utensils, and supplies.
• Verify freshness, quality, temperature, taste, texture, and appearance of food before service.
• Follow established timing and firing procedures to support coordinated, efficient service.
• Communicate product shortages, quality concerns, equipment issues, and service delays promptly to culinary leadership.
• Support restaurant, banquet, catering, in-room dining, employee dining, and special-event production as assigned.
• Independently lead a complex station during preparation and service, including prioritizing work, coordinating timing, and maintaining readiness.
• Execute advanced cooking methods and refined plating standards across multiple stations or meal periods.
• Assist culinary leadership with daily production planning, quality checks, tastings, station assignments, and service recovery.
• Train and guide Cook 2, Cook 3, and temporary culinary team members on recipes, station standards, safety, sanitation, and service expectations.
• Contribute appropriate ideas for menu development, specials, tastings, recipe improvement, and efficient production.

Food Safety, Sanitation & Workplace Safety

• Follow all food handling, allergen awareness, sanitation, personal hygiene, and temperature-control requirements.
• Label, date, rotate, cover, cool, reheat, and store food properly in accordance with established procedures.
• Maintain a clean, organized, and sanitary workstation, preparation area, storage area, and equipment throughout the shift.
• Complete assigned opening, closing, cleaning, and sanitation duties accurately and on time.
• Use knives, slicers, ovens, ranges, fryers, grills, and other kitchen equipment safely and only as trained.
• Immediately report hazards, spills, injuries, unsafe conditions, pest concerns, and equipment malfunctions to a supervisor.
• Follow hotel security, emergency, loss-prevention, and workplace safety procedures.

Inventory, Cost Control & Stewardship

• Use ingredients responsibly and follow recipes and portion standards to minimize waste and control food cost.
• Assist with receiving, storage, rotation, requisitions, inventory counts, and proper handling of culinary products.
• Monitor stock levels and communicate replenishment needs before service is affected.
• Protect hotel property, culinary tools, equipment, products, and supplies from loss, damage, or misuse.

Guest Experience & Luxury Standards

• Prepare food with attention to detail, consistency, presentation, and the expectations of a luxury hotel environment.
• Respond professionally and promptly to special requests, dietary needs, and allergy-related instructions communicated by culinary leadership.
• Support a positive guest experience through reliable execution, urgency, cleanliness, and teamwork.
• Maintain a professional appearance and comply with uniform, grooming, and hygiene standards.

Team Collaboration & Professional Development

• Work respectfully and collaboratively with Culinary, Stewarding, Banquets, Restaurants, In‑Room Dining, Purchasing, and other hotel departments.
• Communicate clearly during shift changes, pre‑shift meetings, service periods, and production handoffs.
• Assist colleagues and other stations as operational needs require.
• Attend required meetings, training, tastings, safety sessions, and culinary education.
• Demonstrate dependability, appropriate urgency, receptiveness to coaching, and commitment to continuous improvement.
• Perform other appropriate duties and special assignments requested by culinary leadership.

QUALIFICATIONS

Required Qualifications

• High school diploma or equivalent preferred, or an equivalent combination of education and relevant experience.
• Minimum three (3) years of professional cooking experience, including experience in an upscale restaurant, luxury hotel, resort, banquet, or comparable high‑volume culinary environment.
• Working knowledge of basic food preparation, cooking methods, kitchen sanitation, safe knife handling, and food storage.
• Valid Food Handler Certification, where required, or ability to obtain it within the timeframe required by law and hotel policy.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and special events.

Preferred Qualifications

• Four (4) or more years of progressive culinary experience with demonstrated proficiency across multiple stations and cooking methods.
• Culinary school coursework, apprenticeship, or recognized culinary training.
• Experience supporting restaurant, banquet, catering, or high‑volume hotel culinary operations.
• Knowledge of luxury hospitality standards and refined food presentation.

KNOWLEDGE, SKILLS & ABILITIES

• Advanced culinary techniques, strong station leadership, refined presentation skills, and the ability to execute multiple menu components independently.
• Knowledge of food safety, sanitation, allergen awareness, temperature control, storage, and workplace safety practices.
• Ability to read and follow recipes, production sheets, banquet event orders, prep lists, and verbal instructions.
• Ability to organize work, manage multiple priorities, and maintain accuracy in a fast‑paced kitchen.
• Professional communication, teamwork, judgment, and dependability.
• Ability to use standard commercial kitchen tools and equipment safely.
• Commitment to product quality, consistency, cleanliness, cost awareness, and continuous learning.

PHYSICAL REQUIREMENTS

The physical requirements described below are representative of those that must be met to perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Stand and walk for extended periods, frequently for six (6) to eight (8) hours or more during a shift.
• Frequently lift, carry, push, or pull items weighing up to 50 pounds.
• Frequently reach above and below shoulder level; bend, squat, kneel, climb, twist, and stoop.
• Use hands and arms repetitively for cutting, chopping, mixing, stirring, lifting, grasping, pushing, pulling, and operating kitchen equipment.
• Work in a fast‑paced kitchen environment that may include heat, steam, flames, sharp tools, moderate to high noise, wet surfaces, changing temperatures, and cleaning products.

AVAILABILITY & SCHEDULING

The hotel operates 24 hours a day, 7 days a week. Work schedules must accommodate fluctuating business demands. Due to the nature of the hospitality industry, no set schedule is guaranteed. Schedules may be modified based on business volume, operational needs, and special events.

GENERAL DISCLAIMER

This job description is not intended to be a complete list of all duties, responsibilities, or qualifications. The employee may be required to perform other duties as needed. This description provides general information about the position and is not an employment contract. Responsibilities, duties, requirements, and reporting relationships may change based on business needs. The Ontario Airport Hotel & Conference Center reserves the right to modify this job description at any time, with or without notice, subject to applicable law.