PM Line Cook

Highgate; Fort Worth (TX); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Medical, dental, and vision and 401K

Job summary

The Cook role at Highgate Hotels involves preparing all food items for Restaurants, Room Service, Employee Cafeteria and Banquets according to standardized recipes while maintaining the highest standards of quality, cleanliness and safety.

The position requires culinary experience, the ability to work long hours, stand for extended periods, and follow hotel standards for food preparation, safety, and waste minimization. Collaboration with the kitchen team is essential.

Qualifications

• High School diploma or equivalent; hospitality experience preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Ability to stand during entire shift.
• Proficiency in cooking techniques and flavor understanding.
• Knowledge of herbs and spices and proper use.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to opening to ensure guests are served promptly.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Maintain a sanitary environment with proper handling, storage and sanitation.
• Prepare food for Banquets as specified by event orders.
• Prepare and service food for Employee Cafeteria as directed by Chef.
• Follow hotel standard recipes and support other kitchen positions as needed.
• Breakdown buffets and kitchen line, store food and equipment properly.
• Know the location and operation of all fire extinguishing equipment.
• Operate and maintain cleanliness of kitchen equipment.

Skills

Culinary experience

Stand for long shifts

Cooking techniques

Knowledge of herbs and spices

Flexible schedule

Education

High School diploma or equivalent

Job description

Compensation Type

Hourly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.www.highgate.com

Overview

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper use of each.

Benefits

Medical, dental, and vision and 401K

Posting Date

10/24/26-11/24/26