Cook-Hourly

**Position Summary** The Cook is responsible for preparing high-quality food for hotel guests in accordance with standardized recipes, food safety regulations, and brand standards. This role supports restaurant, breakfast, room service, banquet, and employee meal operations while maintaining a clean, safe, and organized kitchen environment. **Essential Duties and Responsibilities** The following is a representative list of duties and is not exhaustive. Other duties may be assigned. **Food Preparation and Production** - Prepare, cook, and present menu items according to standardized recipes, portion guidelines, and brand quality standards. - Prepare food for hotel restaurants, breakfast service, room service, employee meals, banquets, and catered events as assigned. - Ensure all food is prepared in a timely manner while maintaining consistency, quality, and presentation standards. - Monitor food quality throughout preparation and service and promptly address any issues affecting guest satisfaction. - Prepare and replenish buffet items, ensuring food is fresh, properly displayed, and maintained at safe serving temperatures. **Kitchen Operations** - Set up and stock workstations with ingredients, supplies, and equipment before service. - Maintain organized food storage areas and ensure proper labeling, dating, and rotation of products using First In, First Out (FIFO) practices. - Assist with receiving, storing, and organizing food deliveries. - Minimize food waste while maintaining production efficiency and quality standards. **Food Safety and Sanitation** - Follow all food safety, sanitation, and health department regulations, including proper food handling and temperature control procedures. - Maintain a clean and sanitary kitchen by following "Clean as You Go" practices throughout each shift. - Clean and sanitize kitchen equipment, utensils, workstations, storage areas, and food preparation surfaces. - Safely operate kitchen equipment and report equipment malfunctions or maintenance concerns to management. **What You Bring** **Required:** - Basic knowledge of food preparation techniques and kitchen safety practices. - Must possess or obtain a Food Handler certification if required by state or local regulations. - Ability to safely operate commercial kitchen equipment. - Ability to communicate effectively with team members and supervisors. **Preferred:** - Previous experience in a restaurant, hotel, banquet, or commercial kitchen. - Experience preparing breakfast, buffet, banquet, or à la carte menu items. **Work Environment and Physical Requirements** - This position is based on property in Baton Rouge, LA. - Must be available to work a flexible schedule, including early mornings, evenings, weekends, holidays, and special events as business needs require. - Ability to stand and walk for extended periods throughout the shift. - Frequently lift, carry, push, and pull items weighing up to 50 pounds. - Frequently bend, stoop, kneel, reach overhead, twist, and perform repetitive hand and wrist movements. - Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, slicers, mixers, and knives. - Regular exposure to hot surfaces, steam, sharp utensils, cleaning chemicals, refrigerated storage areas, and moderate to high noise levels. **Compensation and Benefits** **Compensation:** PAH Management offers a competitive base salary/pay commensurate with experience. **Benefits include:** • Medical, Dental, and Vision Insurance • Short-Term and Long-Term Disability • 401(k) Retirement Plan • Term Life and AD&D Insurance • Employee Incentive Program • Voluntary Life Insurance (self, spouse, and child) • Hotel Stay Perks (Marriott and Hilton programs) • Accident, Critical Illness, and Hospital Indemnity Insurance • Educational Reimbursement • Paid Time Off • Manager in Training Program (where applicable) **About PAH** PAH Management is a Dallas-based hotel ownership and management company operating a portfolio…