Lead Cook I

Benchmark Hospitality at DU; Roanoke (TX); On-site; USD 25,003 - 35,610; Full time

Benefits offered by this job

Professional development and leadership training

Weekly pay

Free lunch

Medical insurance

Employer matching 401(k)

Tuition reimbursement

Free parking

Free uniforms

Hotel discounts

Holiday pay

Vacation and sick days

Job summary

Benchmark Hospitality at DU is seeking a Cook I to lead the culinary team with responsibilities including preparing food, mentoring staff, and ensuring quality standards. This full-time position offers a pay rate of $22 per hour.

Ideal candidates will have at least three years of culinary experience, advanced knife skills, and a commitment to food safety. Benefits include medical insurance, 401(k) matching, free uniforms, and vacation days.

Qualifications

• Three years of culinary experience required.
• Experience in a kitchen with guest contact and high volume preferred.
• Basic Food Safety certification required within 30 days of starting.

Responsibilities

• Lead and mentor the culinary team through training and coaching.
• Prepare food and menu items according to standard recipes.
• Monitor production and quality levels of all food products.
• Receive and check food requisitions for quality and quantity.

Skills

Culinary experience

Advanced knife skills

Basic Food Safety certification

Education

Culinary school preferred

Job description

About The Position

The Cook I is the highest‑level cook and will assume the lead role in production and execution in the kitchen, as well as train other cooks. This position may work in any of our culinary operations:

• Banquet Kitchen – High‑volume kitchen serving our ballrooms, coffee break stations, and Associate Cafeteria.
• Market Restaurant – World‑fair cuisine, featuring a buffet‑style market that serves breakfast, lunch, and dinner.
• Albero Restaurant – Classic Italian cuisine, featuring family‑style dining for lunch & la carte dining for dinner.
• Ember Restaurant – Latin steakhouse flair and flavors offering a light breakfast and family‑style dining for lunch, a la carte dining for dinner.
• Location: Benchmark Hospitality at Deloitte University Hotel & Conference Center.
• Status: Full‑time; Availability: Full Availability.
• Pay Rate: $22 per hour.

Responsibilities

• Lead and mentor the culinary team through monitoring production, training, and coaching.
• Prepare food and menu items according to standard recipes.
• Monitor production and quality levels of all food products.
• Assist in developing and presenting new menu items to keep them fresh and innovative for guests.
• Receive and put away food requisitions, checking for food product quality and quantity.
• Inspect all refrigeration and dry storage for proper handling and rotation.
• Ensure stations are set up, clean, and that all food items are properly covered and stored at the end of each shift.
• Assist in leading and participating in the preparation and execution of food in other kitchens within the hotel as needed (banquets, buffet restaurants, a la carte restaurants, or social venues).

Qualifications

• Three years of culinary experience required.
• Culinary school preferred.
• Experience in a kitchen with guest contact, scratch cooking, high volume highly preferred.
• Advanced knife skills.
• Basic Food Safety certification required within 30 days of starting the position.

Compensation

$22 per hour.

Benefits

• Professional development and leadership training programs with many opportunities to grow and transfer to new positions.
• Weekly pay.
• Free lunch in the newly remodeled associate cafeteria.
• Medical insurance eligible within 30 days of employment.
• Employer matching 401(k).
• Tuition reimbursement.
• Free parking on‑site.
• Free uniforms (cleaned by the company).
• Benchmark Hospitality hotel discounts.
• 10 days of holiday pay.
• Up to 14 vacation and sick days per year.

EEO Statement

Pyramid Global Hospitality is an equal‑opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years and depth of experience, certifications, and specific office location. This may differ in other locations due to cost of labor considerations.