Cook III: Expert Hotel Kitchen, Breakfast to Dinner Service

Beemok Hospitality Holdings; United States; On-site; USD 42,000 - 62,000; Full time

Job summary

Sorelle in the United States is seeking a Cook III to prepare breakfast, lunch, and dinner per guest order, following production requirements and quality standards while maintaining a safe and sanitary kitchen.

Duties include mastering knife skills, preparing soups, sautés, grills, roasts and sides, checking par levels, rotating perishables, setting up stations, operating and cleaning all kitchen equipment, and assisting with prep for the next shift.

Qualifications

• High school diploma or equivalent.
• Minimum 1–3 years of experience in kitchen/hotel operations.
• Ability to lift up to 70 pounds and stand for up to 8 hours.
• Must maintain safe, sanitary work environment.
• Basic knife skills and knowledge of basic cuts.

Responsibilities

• Prepare breakfast, lunch, and dinner per guest order.
• Follow recipes and production standards, ensuring quality and consistency.
• Set up and break down breakfast/lunch/dinner stations for service.
• Operate and maintain kitchen equipment and rotate perishables.
• Assist in prep work for subsequent shifts.

Skills

Knife skills

Cooking techniques

Food preparation

Food safety & sanitation

Stock rotation

Equipment operation

Teamwork

Education

High school diploma or equivalent

3 years kitchen/hotel ops experience

Job description

Sorelle in the United States is seeking a Cook III to prepare breakfast, lunch, and dinner per guest order, following production requirements and quality standards while maintaining a safe and sanitary kitchen.

Duties include mastering knife skills, preparing soups, sautés, grills, roasts and sides, checking par levels, rotating perishables, setting up stations, operating and cleaning all kitchen equipment, and assisting with prep for the next shift.