Cook 1

Cherry Valley Hotel; Woburn, Northern (MA, KY); Hybrid; USD 42,000 - 64,000; Full time

Job summary

Hilton Boston/Woburn - Matadora is seeking a dependable PM Cook to join our culinary team. The PM Cook will prepare and execute high-quality food for Matadora Restaurant, banquet events, and other hotel operations during the evening shift.

The role requires strong cooking fundamentals, attention to detail, cleanliness, organization, and the ability to work efficiently in a fast-paced environment. The ideal candidate will take pride in their work, communicate well with the culinary team, and

Qualifications

• Previous professional cooking experience preferred.
• Experience in hotel, banquet, or high-volume kitchens is preferred.
• Strong knowledge of food safety and sanitation practices.
• Ability to follow recipes and maintain consistent plating.

Responsibilities

• Prepare and cook menu items according to recipes and standards.
• Maintain food quality and consistency during service.
• Support banquet production and events.
• Set up and maintain station before and throughout service.
• Complete daily prep lists and report incomplete production.
• Follow portioning, plating, and temperature controls.
• Label, date, rotate, and store food properly.
• Follow HACCP and safety standards.
• Close kitchen and prepare for next shift.

Skills

Cooking fundamentals

Attention to detail

Cleanliness

Organization

Communication

Teamwork

Time management

Adaptability

Education

ServSafe certification

Job description

Hilton Boston/Woburn - Matadora is seeking a dependable, motivated, and experienced PM Cook to join our culinary team.

The PM Cook is responsible for preparing and executing high-quality food for Matadora Restaurant, banquet events, and other hotel culinary operations during the evening shift. This position requires strong cooking fundamentals, attention to detail, cleanliness, organization, and the ability to work efficiently in a fast-paced environment.

The ideal candidate takes pride in their work, communicates well with the culinary team, and maintains consistent standards for food quality, presentation, sanitation, and kitchen organization.

Key Responsibilities

• Prepare and cook menu items according to established recipes, specifications, and presentation standards.
• Execute restaurant service efficiently while maintaining food quality and consistency.
• Support banquet production and event execution as assigned.
• Set up and maintain assigned station before and throughout service.
• Complete daily prep lists and communicate any incomplete production to culinary leadership.
• Follow proper portioning and plating standards.
• Maintain proper food temperatures during preparation, cooking, holding, cooling, and storage.
• Taste and inspect products to ensure quality and consistency.
• Follow all recipe, allergen, and special dietary instructions.
• Properly label, date, rotate, and store all food products.
• Follow FIFO procedures and assist with minimizing food waste.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Clean and sanitize equipment and work areas at the end of service.
• Assist with receiving, storage, inventory organization, and product rotation as needed.
• Communicate product shortages, equipment issues, food safety concerns, and operational needs to culinary leadership.
• Work collaboratively with cooks, stewards, servers, banquet associates, and culinary leadership.
• Assist other stations and culinary areas when business levels require additional support.
• Follow HACCP, Hilton Food Safety Standards, Massachusetts Food Code, and all hotel safety and sanitation procedures.
• Complete closing responsibilities and ensure the kitchen is properly prepared for the following shift.

Qualifications

• Previous professional cooking experience preferred.
• Restaurant, hotel, banquet, or high-volume kitchen experience strongly preferred.
• Basic knowledge of sauté, grill, fryer, oven, and other standard cooking techniques.
• Ability to follow recipes and execute consistent food presentation.
• Strong understanding of food safety and sanitation practices.
• Ability to work efficiently and maintain quality during high-volume service.
• Strong organizational and time-management skills.
• Dependable, punctual, and team-oriented.
• Ability to communicate effectively with culinary leadership and coworkers.
• Ability to stand for extended periods and perform the physical requirements associated with a professional kitchen.
• ServSafe certification preferred.
• Must have flexible availability for evenings, weekends, and holidays based on hotel business needs.

What We Are Looking For

We are looking for a cook who is reliable, organized, clean, and passionate about food. The successful candidate should be willing to learn, accept direction, support teammates, and take ownership of their station.

This is a hands-on position that requires a strong sense of urgency while maintaining attention to quality, presentation, sanitation, and proper food handling.

Our Standard

Every plate should reflect our commitment to quality, consistency, cleanliness, efficiency, and exceptional guest service.

If you enjoy working in a professional kitchen, take pride in your craft, and want to be part of a team focused on improving and delivering a great culinary experience, we encourage you to apply.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.