Culinary Lead & Kitchen Captain - Fast-Paced Hotel Cook

Aimbridge Hospitality; Alexandria (LA); On-site; USD 19,000 - 30,000; 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

Aimbridge Hospitality's Four Points by Sheraton Alexandria in Alexandria, LA is seeking a Cook to join our kitchen team. You will prepare and supervise dishes across outlets—restaurant, café, room service, and banquets—ensuring quality, portioning, and presentation while keeping the kitchen efficient.

This role thrives under pressure, rewards creativity and teamwork, and offers a path to develop culinary skills.

Qualifications

• Experience in a hotel or related field required; 1 year minimum.
• Food Handlers Certification required and compliant with state rules.
• Ability to work effectively under pressure and remain composed.
• Strong communication skills to listen and convey ideas clearly.

Responsibilities

• Prepare and supervise food items with precision, ensuring quality and presentation.
• Lead and assist kitchen staff to maintain efficient operations and service.
• Anticipate challenges and resolve issues to keep kitchen running smoothly.
• Share information effectively and address coworker/guest concerns professionally.
• Keep the kitchen spotless and well-organized, meeting sanitation standards.
• Take initiative by anticipating needs and acting to keep service seamless.
• Manage time to ensure prompt food preparation and service.

Skills

Culinary Craftsman

Kitchen Captain

Solution Strategist

Clear Communicator

Organization Operator

Proactive Performer

Timekeeper of Taste

Education

Food Handlers Certification

Culinary graduate with 1 year experience

Job description

Aimbridge Hospitality's Four Points by Sheraton Alexandria in Alexandria, LA is seeking a Cook to join our kitchen team. You will prepare and supervise dishes across outlets—restaurant, café, room service, and banquets—ensuring quality, portioning, and presentation while keeping the kitchen efficient.

This role thrives under pressure, rewards creativity and teamwork, and offers a path to develop culinary skills.