Seasonal Cook: Craft Menus with a World-Class Kitchen

Pyramid Global Hospitality; Roanoke (AL); On-site; USD 22,000 - 28,000; Part time

Job summary

Pyramid Global Hospitality is seeking a Cook for the Hotel Roanoke & Conference Center in Roanoke, VA. This seasonal role requires passion for culinary arts and readiness to work varied day/night shifts and weekends.

You will support the culinary team, prep, and help create menus reflecting seasonal availability. Responsibilities include mastering grilling, sautéing, and frying, knife work, maintaining clean stations, minimizing waste, and ensuring food safety and quality.

Qualifications

• Active Food handler’s certification or the ability to get it
• Must be willing to work a variety of day/night and weekend shifts
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

Responsibilities

• Develop your knowledge and skills in various cooking procedures and methods (grill, sauté and fry)
• Experience using knives and various kitchen equipment
• Reach and recreate recipes
• Be consistent on all food preparation
• Learn how to minimize food waste through cross utilization
• Work with a world class culinary team
• Create workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat)
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Be responsible for the quality of ingredients

Skills

Food preparation

Knife skills

Teamwork

Food safety

Tools

Knives

Kitchen equipment

Job description

Pyramid Global Hospitality is seeking a Cook for the Hotel Roanoke & Conference Center in Roanoke, VA. This seasonal role requires passion for culinary arts and readiness to work varied day/night shifts and weekends.

You will support the culinary team, prep, and help create menus reflecting seasonal availability. Responsibilities include mastering grilling, sautéing, and frying, knife work, maintaining clean stations, minimizing waste, and ensuring food safety and quality.