Cook, Kitchen

As part of The Luxury Collection, the Union Cook plays a vital role in delivering exceptional, authentic, and refined culinary experiences that reflect the distinct character of our property. This position is responsible for preparing, cooking, and presenting high-quality dishes while maintaining the elevated standards of craftsmanship and service that define The Luxury Collection. The Union Cook adheres to union guidelines, culinary best practices, and the brand’s commitment to excellence.
Key Responsibilities
• Prepare and cook dishes according to The Luxury Collection’s recipes, standards, and presentation expectations.
• Maintain a pristine, organized, and sanitary workstation in accordance with health, safety, and brand guidelines.
• Set up, operate, and break down assigned kitchen stations efficiently and accurately.
• Support culinary operations across outlets, including fine dining, in-room dining, lounges, bars, and banquet events.
• Ensure proper receiving, rotating, and storing of ingredients following hotel and union procedures.
• Communicate effectively with chefs and team members to maintain smooth service flow and consistency.
• Execute menu items with precision, craftsmanship, and attention to detail that align with The Luxury Collection’s refined guest experience.
• Participate in daily culinary briefings and follow direction from leadership to meet shift and event needs.
• Maintain proper handling, upkeep, and usage of all kitchen equipment.
• Follow all union policies, including scheduling, break periods, and work rules.
Qualifications
• Minimum 1–2 years of culinary experience in upscale hotels, luxury dining, or high-volume professional kitchens.
• Strong knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to replicate recipes consistently and ensure premium-quality presentation.
• Ability to work efficiently in a high-pressure, service-driven environment.
• Physical ability to lift up to 50 lbs, stand for long periods, and work varied shifts including nights, weekends, and holidays.
• Must meet union membership requirements per the local labor agreement.
SECTION ONE: MCR Universal Role Standards

EXECUTIVE SUMMARY

CLEANLINESS and FRIENDLINESS!
The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests.

AREAS OF EXCELLENCE
• Happy Guests
• Spotless Cleanliness
• Product Consistency & Quality
• Teamwork
DUTIES AND EXPECTATIONS
1. Happy Guests
• Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile.
• Name Use: Use the guests’ names whenever possible, ensuring they feel properly welcomed.
• Guest Satisfaction: ll Team Members work together to contribute to great guest satisfaction scores.
• Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency.
• Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities.
• Events: Awareness and support for all groups and events at the hotel.
• Technology: Understanding of relevant technology for each role.
• Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting.
2. Spotless Cleanliness
• Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized.
• Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe.
• Hospitality While Cleaning: always greet every guest happily with a smile, by name if possible, while cleaning.
3. Product Consistency & Quality
• Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift.
• Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication.
• Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times.
4. Teamwork
• Communication: Communication between Team Members should be clear, honest, and professional.
• Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR’s guests.
• Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace.

SECTION TWO: Role Specific Duties and Expectations

The Cook is responsible for preparing food items, based on standardized recipes, for the restaurant while maintaining the highest standards to produce an app