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Cook III Hilton Ocala | Meyer Jabara Hotels About Us At Meyer Jabara Hotels, we believe our associates are the heart of our success. We have built a reputation as an employer of choice by attracting talented hospitality professionals who are passionate about delivering exceptional guest experiences. Our culture empowers associates to grow professionally while making a meaningful impact on hotel performance and guest satisfaction. Do you have the J Quality?Learn more about our culture and values:https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be Hilton Ocala is one of four Meyer Jabara Hotels properties in Florida. Our beautiful 196-room hotel features multiple dining outlets, banquet facilities, six spacious event rooms, and a stunning outdoor tent venue, making us a premier destination for weddings, meetings, and special events. We are currently seeking a motivated and dependable Cook III to join our Culinary team. Position Overview The Cook III is responsible for accurately and efficiently preparing, portioning, cooking, and presenting a variety of hot and cold food items for breakfast, lunch, dinner, and banquet functions. This position plays a key role in maintaining food quality, safety, consistency, and guest satisfaction while supporting the overall success of the culinary operation. Essential Responsibilities Food Preparation & Production
Prepare and cook a variety of food items according to recipes, quality standards, and presentation guidelines. Assist with food preparation for breakfast, lunch, dinner, and special catered events. Portion, garnish, and plate menu items in accordance with established standards. Maintain a solid knowledge of all food products and skillfully apply culinary techniques. Prepare meats, fish, poultry, vegetables, soups, sauces, and other menu items using various cooking methods including roasting, baking, broiling, sautéing, grilling, and frying. Ensure all food items are prepared and served at proper temperatures. Assist with banquet and catering food production as needed.
Kitchen Operations
Expedite orders in a professional, organized, and timely manner. Operate kitchen equipment safely and efficiently, including ovens, stoves, mixers, slicers, food processors, grinders, broilers, microwaves, refrigerators, and freezers. Maintain a clean, organized, and sanitary work area at all times. Monitor food inventory and properly store products following hotel and health department standards. Minimize waste and support cost-control initiatives.
Food Safety & Sanitation
Follow all food safety, sanitation, and personal hygiene standards. Comply with hotel, local, state, and federal health regulations. Ensure proper handling, labeling, storage, and rotation of food products. Maintain a safe work environment and report any safety concerns immediately.
Team Development & Collaboration
Work cohesively with culinary team members and other hotel departments. Assist with training and mentoring new kitchen associates. Support teammates during high-volume periods and special events. Maintain a professional appearance and positive attitude at all times. Contribute to a collaborative and productive work environment.
Qualifications Required
High school diploma or equivalent. Minimum 3 years of experience in a high-volume restaurant, hotel, or equivalent culinary environment. Working knowledge of basic kitchen equipment and food preparation techniques. Ability to independently prepare various types of food using multiple cooking methods. Excellent customer service skills. Strong knowledge of food sanitation, safety procedures, and personal hygiene standards. Ability to effectively communicate in English, both verbally and in writing. Ability to work well under pressure in a fast-paced environment. Ability to work cohesively as part of a team. Highly responsible, dependable, and reliable. Professional appearance and demeanor. Ability to work a flexible schedule including weekends and holidays. Must have the ability to expedite orders in a professional, organized, and timely manner.
Preferred
ServSafe Certification. Previous hotel culinary experience. Banquet and catering experience. Experience training and mentoring kitchen associates.
Work Environment & Physical Requirements
Work is performed primarily in a commercial kitchen environment. Frequent standing and walking throughout the shift. Regular use of kitchen equipment including ovens, stoves, mixers, slicers, food processors, grinders, broilers, microwaves, refrigerators, and freezers. Frequent bending, twisting, reaching, lifting, and repetitive motions. Ability to work in hot, humid, and fast-paced environments. Ability to lift and carry up to 50 pounds. Must be able to perform all essential job functions with or without reasonable accommodation.
Why Join Meyer Jabara Hotels?
Growth opportunities within a respected hospitality organization. Supportive and collaborative leadership environment. Ongoing training and professional development. Opportunity to work for a premier Hilton-branded property. Associate recognition programs and a people-first culture. Opportunity to make a direct impact on guest satisfaction and culinary excellence.
Pre-Employment Screening Employment is contingent upon the successful completion of a background check and any applicable pre-employment screenings, consistent with company policies and all applicable laws. Equal Opportunity Employer Meyer Jabara Hotels is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all associates.
