Cook II: Lead Kitchen, 401k Match + PTO

Marriott Hotel - Huntsville; Huntsville (AL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health benefits

Dental & Vision

Life Insurance

401k with match

Paid PTO

Uniforms provided

Job summary

Ascent Hospitality is seeking a Cook II to join our team, preparing appetizing dishes for guests while meeting hotel and banquet standards. The role emphasizes teamwork, consistency, and adherence to recipes.

Candidates should have a high school diploma or equivalent, culinary training preferred, and several years in a professional kitchen. You will supervise junior staff, maintain food safety, and support menu development.

Qualifications

• High school diploma or equivalent; culinary degree preferred.
• Several years of professional kitchen experience, including entry-level cook.
• Proficiency in cooking techniques and kitchen operations.
• Strong knowledge of food safety and sanitation practices.
• Experience supervising and mentoring entry-level cooks.
• Ability to work varied shifts, including evenings, weekends, and holidays.
• Capable of lifting heavy items and thriving in a fast-paced environment.

Responsibilities

• Prepare and cook a variety of dishes according to recipes and standards.
• Manage workstation for efficiency and cleanliness.
• Supervise and train entry-level cooks and kitchen staff.
• Ensure food quality and presentation meet standards.
• Assist with menu development and recipe modification.
• Maintain adherence to food safety and sanitation guidelines.
• Monitor inventory levels and assist with ordering.
• Collaborate with kitchen staff to ensure timely service.

Skills

Cooking techniques

Food safety

Kitchen supervision

Recipe execution

Leadership

Organization

Communication

Teamwork

Flexibility

Education

High school diploma or equivalent

Culinary degree or certification preferred

Job description

Ascent Hospitality is seeking a Cook II to join our team, preparing appetizing dishes for guests while meeting hotel and banquet standards. The role emphasizes teamwork, consistency, and adherence to recipes.

Candidates should have a high school diploma or equivalent, culinary training preferred, and several years in a professional kitchen. You will supervise junior staff, maintain food safety, and support menu development.