Hotel Restaurant Cook

JOIN OUR TEAM!

We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM")

At OHM, we are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community
  involvement, & philanthropic outreach efforts.
• Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!
• Health, Dental, Vision & Life Insurance 
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring: Hotel Restaurant Cook
Location: Cambria Hotel Copper Mountain

• Opens the kitchen and restaurant each morning preparing and organizing the station and cooking all food necessary to start serving.
• Prepares all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peek condition.
• Learns all menus, recipes, preparation, and presentation, per brand specifications.
• Ensures that all food is stored in proper containers and at proper storage and holding temperatures.
• Cooks only sufficient food in advance to cover expected business volume and to maintain quality.
• Prepares all food needed for buffets and guest events.
• Prepares all food for the next shift and for the following day as required and directed.
• Prepares all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
• Arranges the line and steam table to facilitate luncheon cooking and service.
• Works with all employees as a team and ensures smooth operation of food production and meals on shift changes.
• Enforces all controls as required such as portion control, employee meals, and stock rotation.
• Facilitate shift changes and relay any pertinent information to supervisor and/or next shift employees.
• Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
• Maintains high standard of personal hygiene in compliance with state, county and company regulations.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperatures.
• Reports to work for their scheduled shift, on time and in uniform in accordance with company policy.
• Knows, and complies with all company policies and procedures pertaining to this position and its duties.
• Embrace O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Takes initiative to greet guests in a friendly and warm manner.
• Performs other related duties as required.

Skills & Abilities:

•  Proficient in grilling, sautéing, frying, baking, and other cooking methods.
• Ability to manage multiple orders simultaneously and maintain a clean, organized workstation.
• Ensures consistency in food quality, portioning, and presentation.
• Efficiently prioritizes tasks in high-pressure situations to meet service deadlines.
• Works collaboratively with culinary and service teams to ensure guest satisfaction.
• Adjusts quickly to menu changes, special requests, and varying kitchen demands.
• Understands and applies food safety and cleanliness standards at all times.
• Identifies and resolves issues quickly to maintain kitchen flow.
• Committed to delivering an excellent dining experience through quality food preparation.
• Positive attitude and willingness to assist other team members to achieve overall success.

Physical Demands:

Requires a minimum lifting capacity of 50 pounds, i.e., one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, and overhead for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.

Work Environment:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
• Commercial kitchen setting within a hotel environment.
• Exposure to hot surfaces, open flames, and sharp utensils.
• Collaborative and guest-focused atmosphere.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications