Upscale Kitchen Cook I — Fresh, Fast-Paced & Team‑Driven

Loews Hotels & Co; New Orleans (LA); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Health & wellness benefits

Paid time off (Sick days, vacation,hol

Tuition reimbursement

Employee meal benefits

Parking

Job summary

Loews New Orleans Hotel is seeking a professional cook to join our culinary team in the Warehouse District. You will prepare and plate menu items, follow standards, and maintain sanitation and timely service in a high-volume hotel kitchen.

Ideal candidates have 3+ years cooking experience in upscale settings, with knowledge of sanitation standards and standard kitchen equipment. Weekend and holiday flexibility is required.

Qualifications

• Three plus years cooking experience in upscale, high-volume setting.
• Thorough knowledge of Food Service Sanitation Standards.
• Familiarity with standard kitchen equipment and its use.

Responsibilities

• Sets up and organizes work area with necessary supplies and equipment.
• Receives, inspects, rotates food products to ensure quality.
• Prepares and stores raw food products properly.
• Follows standardized recipes in preparation and cooking.
• Adheres to portion control guidelines and minimizes waste.
• Plates foods according to plating guidelines.
• Monitors food to ensure timely service.
• Ensures quality product is prepared and served timely.
• Follows governmental sanitation standards.
• Maintains cleanliness and sanitizes surfaces.

Skills

Cooking experience

Food safety & sanitation

Kitchen equipment knowledge

English proficiency

Physical stamina

Education

High school diploma or equivalent

Culinary training/certification

Job description

Loews New Orleans Hotel is seeking a professional cook to join our culinary team in the Warehouse District. You will prepare and plate menu items, follow standards, and maintain sanitation and timely service in a high-volume hotel kitchen.

Ideal candidates have 3+ years cooking experience in upscale settings, with knowledge of sanitation standards and standard kitchen equipment. Weekend and holiday flexibility is required.