Cook III

Marquette Hotel - Curio Collection by Hilton; Minneapolis (MN); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, and Vision Coverage

Short-Term and Long-Term Disability

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Marquette Hotel - Curio Collection by Hilton is seeking a Cook III to supervise food preparation and maintain top quality across dining outlets. The role emphasizes leadership, problem-solving, and attention to food safety in a high-pressure kitchen environment.

You will lead kitchen staff, manage costs with basic financial insights, and ensure compliance with safety standards while delivering exceptional guest experiences.

Qualifications

• 7+ years of progressive culinary experience in hotel or related field, or culinary graduate with 2+ years progressive experience.
• Food Handlers Certification as required by state regulations.
• Proven leadership and strong communication skills are essential.

Responsibilities

• Supervise the preparation of food items and uphold high quality and presentation across dining outlets.
• Lead and support kitchen staff to ensure smooth and efficient kitchen operations.
• Anticipate needs, evaluate options, and resolve problems swiftly in high-pressure environments.

Skills

Culinary Captain

Kitchen Quarterback

Crisis Crusher

Communication Connoisseur

Budget Bistro Boss

Safety Sage

Education

Culinary degree / progressive experience

Food Handlers Certification

Job description

Join Our Team as a Cook!

The Cook III is a culinary expert with a passion for leadership and quality and is responsible for supervising food preparation across dining outlets. With strong leadership and culinary skills, this role ensures high-quality food and presentation standards. Problem-solving abilities and initiative are key in resolving issues efficiently in high-pressure environments. This role also involves working with financial information and ensuring compliance with food safety standards.

KEY SKILLS/RESPONSIBILITIES

• Culinary Captain: Supervise the preparation of food items, upholding high standards of quality and presentation across all dining outlets.
• Kitchen Quarterback: Lead and support kitchen staff, leveraging supervisory experience to ensure smooth and efficient kitchen operations.
• Crisis Crusher: Anticipate needs, evaluate alternatives, and solve problems swiftly and effectively in high-pressure situations.
• Communication Connoisseur: Convey information clearly and listen actively to team members and guests, fostering a collaborative and responsive environment.
• Budget Bistro Boss: Utilize financial data and basic arithmetic to support cost-effective kitchen operations and smart decision-making.
• Safety Sage: Ensure strict compliance with food safety standards while maintaining a clean, organized, and hazard-free work environment.

EDUCATION & EXPERIENCE

• At least 7 years of related progressive experience, or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Food Handlers Certification as required by state regulations

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay! Ask your Recruiter for more details
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan