The Cafeteria Cook is responsible for preparing and serving high-quality meals for hotel associates in accordance with established menus, recipes, food safety standards, and production schedules. This position maintains a clean, organized, and well-stocked associate cafeteria while providing courteous service to all associates. Essential Duties and Responsibilities • Prepare breakfast, lunch, dinner, and other assigned meals for hotel associates. • Follow established menus, recipes, portion standards, and production schedules. • Ensure food is properly cooked, seasoned, presented, and maintained at the required temperatures. • Set up and replenish cafeteria food stations throughout each meal period. • Monitor food quantities and communicate additional production needs to the appropriate culinary leader. • Properly label, date, store, rotate, and discard food in accordance with food safety standards. • Maintain accurate food temperature and production records. • Assist with receiving, organizing, and storing food and supplies. • Minimize food waste through proper preparation, portioning, storage, and product rotation. • Maintain cleanliness and sanitation of workstations, cooking equipment, storage areas, and the associate cafeteria. • Wash and sanitize cookware, utensils, and equipment as needed. • Follow all hotel, health department, OSHA, and food safety requirements. • Immediately report equipment concerns, food safety issues, injuries, or workplace hazards to management. • Provide professional and courteous service to hotel associates. • Assist other culinary areas based on operational needs. • Perform additional duties as assigned. Qualifications • Previous cooking or food preparation experience preferred. • Experience in a hotel, restaurant, cafeteria, or high-volume kitchen environment is preferred. • Basic knowledge of cooking methods, food preparation, sanitation, and kitchen safety. • Ability to follow recipes, menus, and written or verbal instructions. • Ability to manage multiple responsibilities in a fast-paced environment. • Ability to work independently and as part of a team. • Food Handler certification required or must be obtained within the timeframe established by the hotel. • Must be available to work a flexible schedule, including early mornings, evenings, weekends, and holidays. Physical Requirements • Ability to stand and walk for extended periods. • Ability to lift, carry, push, or pull up to 50 pounds. • Ability to bend, reach, stoop, and perform repetitive movements. • Ability to work safely around hot equipment, steam, sharp utensils, and cleaning products. • Ability to work in areas with varying temperatures, including freezers, refrigerators, and hot kitchen environments. Standards of Conduct The Cafeteria Cook is expected to maintain professional conduct, follow all hotel policies and procedures, comply with uniform and grooming standards, and support a respectful and inclusive workplace. This job description summarizes the primary responsibilities of the position. Duties and responsibilities may be modified based on operational needs. It does not create a contract of employment.