Cook 1

About Company:Join Trailborn, the Official Hotel of the Great Outdoors™, as we reimagine modern hospitality in America's most iconic destinations–where design meets discovery, and every stay inspires connection, adventure, and memories worth sharing.We believe that life should be an adventure–and so is the work we do. We help guests rediscover America's beauty; reconnect with loved ones, themselves, and nature; and guide their stay to experience the outdoors on their terms. Join us to inspire moments of awe, connection, and exploration every day.About the Role:

The Cook 1 position is a foundational culinary role responsible for preparing and cooking a variety of dishes in a fast-paced accommodation and food service environment. The primary goal is to ensure that all meals are prepared to the highest standards of quality, taste, and presentation while adhering to established recipes and safety guidelines. This role requires close collaboration with kitchen staff to maintain efficient workflow and timely service, contributing to an exceptional dining experience for guests. The Cook 1 will also be responsible for maintaining cleanliness and organization within the kitchen, ensuring compliance with health and safety regulations. Ultimately, this position supports the overall success of the food service operation by delivering consistent, high-quality food products and fostering a positive team environment.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience in a food preparation or cooking role, preferably in a restaurant or hospitality setting.
• Basic knowledge of food safety and sanitation standards.
• Ability to follow recipes and instructions accurately.
• Physical ability to stand for extended periods and perform repetitive tasks in a fast-paced environment.

Preferred Qualifications:

• Culinary certification or formal training from an accredited culinary program.
• Experience working in a high-volume kitchen or accommodation food service environment.
• Familiarity with kitchen equipment and cooking techniques specific to the cuisine served.
• Strong teamwork and communication skills.
• Knowledge of inventory management and food cost control.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Assist in the setup and breakdown of kitchen stations before and after service.
• Maintain cleanliness and sanitation of work areas, equipment, and utensils in compliance with health and safety regulations.
• Collaborate with kitchen team members to ensure timely and efficient food preparation and delivery.
• Monitor inventory levels and report shortages or quality issues to the kitchen supervisor.
• Follow all food safety and hygiene protocols to prevent contamination and ensure guest safety.