Cook I

About the role

The Cook I will join the Food & Beverage team at Sheraton Soma Bay Resort, preparing a variety of hot and cold dishes while maintaining high standards of quality, safety, and presentation. This full‑time, on‑site role supports daily kitchen operations and collaborates closely with chefs and service staff.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate oven, broiler, grill, and roaster temperatures and manage food thawing processes.
• Ensure proper portioning, arrangement, garnish, and maintain accurate food logs.
• Monitor food quality and quantity, communicate assistance needs during busy periods, and inform chefs of excess items for daily specials.
• Notify service staff of menu specials and out‑of‑stock items.
• Follow all company safety, security, and hygiene policies, reporting any incidents or maintenance needs.
• Assist management with hiring, training, scheduling, and employee coaching as needed.

Required profile

• Technical, trade, or vocational school degree in culinary arts or related field.
• Minimum of 3 years of relevant kitchen experience.
• No supervisory experience required.
• Ability to work standing, walking, bending, and lifting up to 25 lb.

Required skills

• Food preparation
• Cooking
• Food safety and hygiene standards
• Temperature control of kitchen equipment