Hotel Cook I — Precise Prep, Guest-First Service

Choice Hotels International, Inc.; Sunnyvale (CA); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Long term disability

Pet insurance

401K

Vacation pay

Paid holidays

Hotel discounts

Daily meals

Job summary

Choice Hotels International, Inc. is seeking a Cook I for its Sunnyvale kitchen. The role focuses on cost-effective preparation and plating to exceed guest expectations, following menu specifications and recipes while coordinating with the service team.

Responsibilities include garnishing, portioning, and presenting food, ensuring cleanliness, and practicing safe food-handling guidelines. The position requires basic cooking ability, attention to detail, and teamwork in a fast-paced hotel kitchen.

Qualifications

• High school diploma or GED required; culinary degree preferred.
• 1 year cooking experience; experience at similar size and quality hotel recommended.
• Ability to follow standardized recipes and plate presentation.
• Knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Excellent attention to detail; ability to handle multiple tasks.
• Excellent communication and interpersonal skills.

Responsibilities

• Prepares and properly garnishes all food orders in accordance with menu specifications.
• Prepares sauces, soups and hot entrees according to recipes and standards.
• Operates kitchen equipment accurately and safely.
• Tastes, tests and evaluates foods before serving to ensure quality.
• Coordinates completion of menu items with servers and guests' reservations.
• Maintains cleanliness and organization of kitchen areas and equipment.

Skills

Attention to detail

Communication skills

Teamwork

Education

High school diploma or GED

Culinary degree preferred

Job description

Choice Hotels International, Inc. is seeking a Cook I for its Sunnyvale kitchen. The role focuses on cost-effective preparation and plating to exceed guest expectations, following menu specifications and recipes while coordinating with the service team.

Responsibilities include garnishing, portioning, and presenting food, ensuring cleanliness, and practicing safe food-handling guidelines. The position requires basic cooking ability, attention to detail, and teamwork in a fast-paced hotel kitchen.