Senior Cook

Description

Position Overview

The Senior Cook is an experienced, non-exempt culinary team member responsible for preparing and executing high-quality menu items across the hotel’s food and beverage outlets, including restaurant service, in-room dining, banquets, and special events. Working under the direction of the Executive Chef, Sous Chef, or other culinary leadership, this role supports daily kitchen operations by maintaining consistency, organization, food safety, and presentation standards. The Senior Cook contributes to an efficient and professional kitchen environment while delivering a high level of quality and attention to detail.

Key Responsibilities

Culinary Production & Execution

• Prepare, cook, and plate menu items in accordance with standardized recipes, portion specifications, and presentation guidelines.
• Execute assigned station(s) during service periods, ensuring timely preparation and consistent quality.
• Prepare proteins, sauces, soups, starches, vegetables, and specialty items using proper culinary techniques.
• Assist with breakfast, lunch, dinner, and banquet production based on business volume and event needs.
• Follow prep lists and production schedules to ensure readiness for anticipated service levels.
• Check food for quality, taste, temperature, and appearance prior to service.
• Accurately read and execute restaurant menus and banquet event orders (BEOs) and special function requirements.
• Support menu changes, seasonal items, and special promotions as directed by culinary leadership.

Organization & Kitchen Standards

• Maintain a clean, organized, and well-stocked workstation throughout the shift.
• Ensure proper labeling, dating, storage, and rotation of all food products in accordance with FIFO and food safety standards.
• Monitor product freshness and notify supervisors of quality concerns.
• Follow established portion control standards to minimize waste and support cost control efforts.
• Assist with receiving deliveries and verifying product quality and accuracy as assigned.

Food Safety & Compliance

• Follow all food safety guidelines, including temperature control, cross-contamination prevention, and proper storage practices.
• Comply with company policies and applicable local health department standards.
• Safely operate kitchen equipment including ovens, grills, fryers, broilers, slicers, mixers, and other commercial appliances.
• Immediately report equipment malfunctions, safety hazards, or sanitation concerns to a supervisor.

Team Collaboration

• Work cooperatively with other cooks, dishwashers, stewards, and front-of-house team members to ensure smooth service flow.
• Provide peer support to team members when needed and assist with task guidance as directed by a supervisor.
• Maintain professional communication during service, including acknowledging timing needs and special guest requests.
• Participate in meetings and trainings as directed by supervisor and management.

Scheduling 

This is a non-exempt, hourly position. Work schedules may vary based on occupancy levels, banquet events, seasonal demand, and business requirements. Overtime and meal and rest periods are provided in accordance with applicable laws.

Additional Responsibilities

This description reflects the general scope of the position and is not intended to be all-inclusive. Duties and responsibilities may evolve based on business needs, and team members may be asked by management to assist with additional tasks or special projects to support overall culinary, food and beverage, and hotel operations across the company’s hotels and wineries. Adaptability, collaboration, and attention to detail are essential to success in this role.

Benefits

Employee discounts on hotel stays, dining, and spa services; opportunities for professional growth and advancement within the hospitality industry; and a collaborative, team-focused work environment.

Equal Employment Opportunity

MacArthur Place is committed to a diverse and inclusive workplace. We provide equal employment opportunities and reasonable accommodations in accordance with applicable laws. Employment decisions are made without regard to any protected characteristic, and we strive to create a culture where all team members feel valued and respected.

About MacArthur Place:

Originally a historic estate, MacArthur Place has evolved into Sonoma’s premier luxury resort, featuring 69 elegantly designed rooms, farm-to-table dining, curated wine tastings, a tranquil spa, an outdoor heated pool, and a state-of-the-art fitness center. Our dedicated team is passionate about delivering unforgettable guest experiences while fostering a culture of excellence, diversity, and inclusivity.

How to Apply

If you are a passionate hospitality professional with culinary experience and want to join our team, we encourage you to apply your application for consideration. Click on “Apply”.

Requirements

 Qualifications & Requirements

• Minimum 3–5 years of culinary experience or training in a hotel, resort, or high-volume restaurant environment preferred.
• Demonstrated proficiency in at least one primary station (e.g., sauté, grill, breakfast, garde manger, or banquet production), with the ability to work multiple stations as needed.
• Strong understanding of knife skills, cooking methods, seasoning, sauces, and plating fundamentals.
• Ability to work efficiently and calmly in a fast-paced, multi-outlet kitchen environment.
• Strong attention to detail and commitment to quality standards.
• Ability to lift and move items weighing up to 50 pounds and stand for extended periods.
• Availability to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on operational needs.
• Ability to obtain and maintain a valid food handler certification upon hire.

Work Environment & Physical Requirements

This position operates in a commercial kitchen environment with exposure to heat, cold, noise, open flames, sharp tools, and commercial cooking equipment. The role requires standing, walking, bending, lifting, pushing, and pulling for extended periods. Support and accommodations are available to help team members perform the essential functions of the position.