Restaurant 1 - Cook

Tempe Hotel Operations, LLC; Tempe (AZ); On-site; USD 30,000 - 45,000; Full time

Job summary

Tempe Hotel Operations, LLC is seeking a dedicated culinary professional to manage food preparation duties, ensuring food quality and customer satisfaction during breakfast and dinner shifts. The ideal candidate will have culinary training, experience in a restaurant environment, and a ServeSafe food handler card. You will oversee kitchen operations, maintain high standards, and train staff to excel.

Located in Tempe, Arizona, this role requires strong leadership, communication skills, and the ability to work in fast-paced kitchen settings. Join us to contribute to a dynamic culinary team!

Qualifications

• Knife skills knowledge preferably.
• Active state ServeSafe food handler card.
• Positive contributions to the team and positive morale to continue the company culture.
• Great if you have one‑to‑two years prior restaurant food prep experience.
• Culinary degree or training desired.
• Prior lead or supervisory experience desired.
• Requires ability to lead others in the department by mentoring and providing training that results in staff meeting or exceeding guest expectations.
• Possess an in‑depth knowledge of restaurant food preparation, professional cooking, and knife handling skills.
• Requires ability to serve the needs of guests through verbal face‑to‑face interactions.
• Must demonstrate positive attitude and professional demeanor.
• Requires communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Must be able to speak, read, write, and understand English to understand instructions, safety rules, and communicate with guests.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Responsibilities

• Assigns tasks, shares management and customer expectations, and provides training and direction to assigned staff.
• Cooking all menu items for Breakfast and Dinner shifts.
• Supports an environment of high efficiency, quality, and customer service.
• Maintains detailed knowledge of all menus, recipes, food quality standards, and regulations.
• Assists with overseeing production for line operation.
• Organizes the day's prep for the cooks and restaurant, supervises line set‑up and prep.
• Monitors labor and makes recommendations to adjust staffing depending on the restaurant’s needs.
• Assists in directing and correcting the presentation and portioning of food.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Oversees and participates in preparation of food items such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking, according to recipe, and adjusts as needed.
• Reads menu to estimate food requirements and requisitions food from storage.
• Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature.
• Carves meats, portions food onto serving plates, adds gravies and sauces, and garnishes servings.
• Follows all standard food handling, sanitation, and health department guidelines.
• Ensures compliance with federal, state, local, and company health, safety, and sanitation standards.
• Must wear non‑slip, oil‑resistant shoes.
• Follows all safety policies and procedures.
• Acts on reports of potential safety issues whenever observed and takes immediate action to resolve in emergency situations.
• OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential for risk to your health or safety.
• The hotel provides the required PPE.
• The employee has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager.
• Maintains strict compliance with the hotel’s Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Job description

Job Responsibilities

• Assigns tasks, shares management and customer expectations, and provides training and direction to assigned staff.
• Cooking all menu items for Breakfast and Dinner shifts.
• Supports an environment of high efficiency, quality, and customer service.
• Maintains detailed knowledge of all menus, recipes, food quality standards, and regulations.
• Assists with overseeing production for line operation.
• Organizes the day's prep for the cooks and restaurant, supervises line set‑up and prep.
• Monitors labor and makes recommendations to adjust staffing depending on the restaurant’s needs.
• Assists in directing and correcting the presentation and portioning of food.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Oversees and participates in preparation of food items such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking, according to recipe, and adjusts as needed.
• Reads menu to estimate food requirements and requisitions food from storage.
• Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature.
• Carves meats, portions food onto serving plates, adds gravies and sauces, and garnishes servings.
• Follows all standard food handling, sanitation, and health department guidelines.
• Ensures compliance with federal, state, local, and company health, safety, and sanitation standards.
• Must wear non‑slip, oil‑resistant shoes.
• Follows all safety policies and procedures.
• Acts on reports of potential safety issues whenever observed and takes immediate action to resolve in emergency situations.
• OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential for risk to your health or safety.
• The hotel provides the required PPE.
• The employee has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager.
• Maintains strict compliance with the hotel’s Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Qualifications

• Knife skills knowledge preferably.
• Active state ServeSafe food handler card.
• Positive contributions to the team and positive morale to continue the company culture.
• Great if you have one‑to‑two years prior restaurant food prep experience.
• Culinary degree or training desired.
• Prior lead or supervisory experience desired.
• Requires ability to lead others in the department by mentoring and providing training that results in staff meeting or exceeding guest expectations.
• Possess an in‑depth knowledge of restaurant food preparation, professional cooking, and knife handling skills.
• Requires ability to serve the needs of guests through verbal face‑to‑face interactions.
• Must demonstrate positive attitude and professional demeanor.
• Requires communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Must be able to speak, read, write, and understand English to understand instructions, safety rules, and communicate with guests.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Physical Requirements

The role requires standing and walking for sustained periods, working at a quick pace, maneuvering between simultaneous activities, regularly grasping objects such as plate ware and food trays, frequently feeling the temperature of hot or cold objects, and reaching by extending hands and arms in any direction. The employee may stoop, kneel, or crouch occasionally, talks frequently while communicating with guests and staff, and occasionally pushes or pulls carts or furniture. Lifting up to 50 pounds occasionally, 20 pounds frequently, or 10 pounds constantly may be required. The employee must adapt to environmental conditions, including extreme heat or cold, loud noise, hazardous chemicals, slippery floors, and potential exposures. All tasks must be performed in crowded or narrow aisles, passages, or work areas in the kitchen.

Equal Employment Opportunity Statement

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. At Pacific Hospitality Group, we provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.