Cook III

Highgate Hotels, LP; Denver (CO); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

Medical coverage

Dental benefits

Paid sick leave

Retirement 401(k) Program

Job summary

Highgate Hotels, LP is seeking a Lead Cook in Denver, Colorado, responsible for supervising food preparation across various outlets while ensuring kitchen cleanliness and safety. The role demands culinary experience and the ability to maintain high standards in food quality.

Responsibilities include buffet preparation, food safety and storage management, as well as supporting kitchen staff. This position offers competitive benefits, including medical, dental, vision coverage, and paid sick leave for eligible associates.

Qualifications

• High School diploma or equivalent preferred.
• Culinary experience required.
• Ability to stand during entire shift.

Responsibilities

• Supervise and assist in food preparation for all outlets.
• Ensure cleanliness and safety in the kitchen.
• Prepare buffet food items according to hotel standards.
• Maintain organization of storage areas.
• Follow health department regulations.
• Assist in food storage and rotation.

Skills

Culinary experience

Knowledge of cooking techniques

Proficiency in handling food

Ability to withstand temperature variations

Knowledge of herbs and spices

Education

High School diploma or equivalent

Job description

Overview

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. They are also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and storage areas while minimizing waste and maximizing cost/production ratio.

Benefits

In addition to travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage, as well as Dental and Vision benefits to eligible full‑time associates. All associates accrue paid sick leave in accordance with the Colorado Healthy Families and Workplaces Act. Paid time off plans may also be available to associates who qualify. The Retirement 401(\u00B7)(k) Program is open to both full‑time and part‑time associates who qualify.

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 and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• 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.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• 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 the 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.