: Prepares In-Room Dining food to restaurant-quality standards with particular attention to timing, temperature, presentation, dietary accuracy, and the additional travel time required between the kitchen and guestroom. The Cook works closely with IRD service to ensure each order arrives complete and at the intended quality level.
ESSENTIAL FUNCTIONS
Maintain restaurant-quality preparation, presentation, and portioning standards across all order volumes. Plate and package dishes carefully to ensure optimal temperature, texture, and appearance upon room delivery. Conduct final inspections before release to confirm cleanliness, accuracy, complete garnishes, and correct accompaniments. Accommodate guest allergies, dietary restrictions, and special requests with precision and personalized care. Sync course timing so every dish in an order arrives at the ideal doneness and temperature. Collaborate on special presentations for VIP guests, amenities, and celebratory occasions. Proactively notify the IRD supervisor and servers of any product shortages, delays, or substitutions. Keep workstations clean, organized, and fully stocked for fast, high-volume execution. Take full ownership of quality control; reject any dish that falls below resort standards. Other duties as assigned
REQUIRED QUALIFICATIONS
(KNOWLEDGE, SKILLS, AND
ABILITIES
): Proficient in professional cooking, plating, temperature management for transport, and Garde Manger/all-day dining execution. Thorough knowledge of sanitation, safe storage, temperature control, and strict allergen cross-contact prevention. Ability to follow standardized recipes, execute high-volume orders under pressure, and maintain strict quality control before service. Strong collaboration skills with front-of-house teams.
REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE
High School Diploma or GED 2+ years of culinary experience in a fine-dining, resort, or high-volume setting preferred; culinary degree or formal training strongly preferred. Food Handler certification required (or obtained upon hire); advanced food safety credentials preferred.
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT
Kitchen/dining room setting. Shift work required. Required to work weekends, holidays, and overtime. Required to use and operate equipment and utensils such as broilers, grills, roasters, steam kettles, knives, slicers, industrial, commercial mixer, and industrial dishwashing machine Must follow and use safety precautions and requirements when operating or using equipment, utensils, and chemicals Standing/Walking, 100% Requires occasional lifting, carrying, pushing, pulling up to 50 lbs Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees May need to work outdoors occasionally for special events Exposure to some cleaning chemicals Availability may include mornings, evenings, weekends and holidays based on business levels.
DISCLAIMER STATEMENT
This job description lists the primary duties and responsibilities required of the employee. An employee to perform tasks other than those listed to meet business needs.
