Cook I (Kitchen Lead) at Homewood Suites and Hampton by Hilton San Juan
Position Overview:
Cook I serves as the kitchen lead and is responsible for directing daily culinary production, maintaining food quality and sanitation standards and coordinating the work of assigned kitchen employees. The position leads menu development for the hotel's breakfast, evening reception, restaurant, bar, rooftop, pool and meeting or event operations; establishes recipes and production standards; supports food-cost controls; trains the culinary team; and works closely with the F&B Manager to deliver consistent, appealing and operationally feasible menus.
About PRISA Group:
PRISA is a family-owned development, construction and investment firm with a diversified portfolio spanning residential, resort, hospitality, gaming, entertainment, commercial, and healthcare projects in Puerto Rico and Florida. With over 4,000 employees, we are driven by innovation, excellence, and commitment to creating spaces that inspire and transform communities. The firm has delivered over 3,000 residential units and 1,200 hotel rooms over the last 20 years and is currently developing, or has developed, projects in San Juan, Dorado, Bayamón, Manatí, Vega Alta, Toa Alta, San Lorenzo, and Luquillo, Puerto Rico, as well as in Orlando and Tampa, Florida.
PRISA is the developer/builder and co-owner of the $2.5 billion, 2,000-acre Dorado Beach Resort. Over the last decade, the firm has completed over $1.5 billion in tourism-related projects, including the $340 million Dorado Beach, A Ritz-Carlton Reserve, and over $400 million in related branded Residences, three Hyatt Place hotels, one Hyatt House hotel, one Fairfield by Marriott hotel, three casinos in Puerto Rico, the $250 million DISTRITO T-Mobile state-of-the-art urban entertainment district in San Juan, four Marriott select-service hotels in Orlando and Tampa, Florida, and a 107-bed hospital in Dorado, Puerto Rico, in collaboration with Johns Hopkins International. PRISA has received numerous accolades through the years, including Hyatt's 2014 Americas' Developer of the Year.
At present, PRISA is developing the $76 million Hampton by Hilton and a Homewood Suites by Hilton in San Juan, the $120 million One DISTRITO Residences and Apartments by Marriott Bonvoy project in San Juan, the $400 million Banco Popular Hato Rey Campus mixed-use project, as well as six residential projects in various stages of construction. For more information, please visit www.prisagroup.com.
PRINCIPAL RESPONSIBILITIES
Kitchen Leadership, Shift Direction & Team Development
· Lead assigned kitchen shifts, organize production priorities and assign stations, preparation, dish and cleaning responsibilities based on business volume and service needs.
· Conduct pre-shift briefings covering menus, specials, counts, groups, allergies, equipment, sanitation and timing expectations.
· Provide hands-on direction to Cook III, Dish Attendants and other assigned employees and assist directly at any station during peak periods.
· Train employees on recipes, preparation methods, portioning, equipment, food safety, labeling, cleaning and service coordination.
· Monitor attendance, punctuality, uniform and performance during the shift and document or communicate concerns to the F&B Manager.
· Provide a complete shift handoff covering production, inventory, waste, equipment, staffing and items requiring follow-up.
Menu Development, Recipes & Culinary Standards
· Develop, test and update menus in collaboration with the F&B Manager for breakfast, evening reception, restaurant, bar, rooftop, pool and meeting or event service.
· Create standardized recipes with ingredients, yields, portions, preparation steps, presentation, holding guidance and allergen information.
· Evaluate menu ideas for guest appeal, brand fit, seasonality, local relevance, equipment capacity, labor requirements, sourcing and operational feasibility.
· Calculate recipe costs and recommended portions and support menu pricing and food-cost decisions with accurate product and yield information.
· Conduct tastings and production tests, adjust recipes based on quality and execution and document final standards before rollout.
· Train culinary and service employees on new menu items, ingredients, preparation, presentation and guest-facing descriptions.
Food Production, Quality & Service Execution
· Prepare and supervise food production according to approved recipes, forecasts, banquet event orders, pars and service timelines.
· Verify taste, temperature, texture, portion, appearance and freshness before food is released for service.
· Coordinate order timing and priorities with Servers, Bartenders, the F&B Supervisor and event teams to support efficient service.
· Monitor buffet, breakfast, reception and outlet production and replenish items safely while protecting quality and presentation.
· Respond to guest allergy or dietary requests using approved procedures and prevent unauthorized substitutions or cross-contact risks.
· Investigate quality concerns, correct immediate issues and identify changes needed in recipes, training, equipment or workflow.
Purchasing, Inventory, Cost & Waste Controls
· Prepare product needs and requisitions, review deliveries for quantity, quality and condition and report shortages or unacceptable items.
· Maintain appropriate pars, rotation, labeling, dating and storage for food, beverages and culinary supplies using approved inventory practices.
· Monitor yields, portions, transfers, spoilage, waste, complimentary items and overproduction and implement corrective action within authority.
· Complete or verify inventory counts, production records, temperature logs, waste records and other required culinary documentation.
· Work with the F&B Manager to identify cost-saving opportunities that protect quality, employee safety and the guest experience.
Food Safety, Sanitation, Equipment & Compliance
· Enforce handwashing, hygiene, time and temperature, allergen, cross-contamination, cooling, reheating, labeling and storage procedures.
· Inspect kitchen, refrigeration, storage, dish and preparation areas and ensure cleaning and closing checklists are completed.
· Ensure employees use knives, slicers, cooking equipment, chemicals and personal protective equipment safely and only as trained.
· Report and respond to illness concerns, contamination, pests, equipment failures, injuries, fire or life-safety hazards and other emergencies according to procedure.
· Follow Hilton brand standards, hotel policies and PRISA Hospitality procedures related to food quality, sanitation, safety, purchasing and operations.
REQUIRED QUALIFICATIONS
· High school diploma or equivalent required; culinary school, apprenticeship or related formal training preferred.
· Three (3) or more years of progressive culinary experience preferred, including experience leading a shift or station.
· Demonstrated ability to develop menus, standardize recipes, calculate yields and portions and support food-cost controls.
· Strong working knowledge of kitchen production, food safety, sanitation, allergens, inventory and commercial equipment.
· Ability to organize multiple outlets or service periods and lead employees calmly during high-volume operations.
· Basic computer proficiency and ability to use recipe, purchasing, inventory, scheduling and workplace applications.
· Ability to communicate clearly and professionally with culinary, service, management and vendor teams.
· Ability to stand for extended periods and lift or move food, cookware or supplies weighing up to 50 pounds, with assistance or reasonable accommodation.
· Ability to obtain and maintain food-protection or food-safety certification required by the Company or applicable requirements.
PREFERRED QUALIFICATIONS
· Kitchen leadership experience in a hotel, resort, restaurant, rooftop, banquet or multi-outlet operation.
· Experience developing breakfast, reception, casual dining, bar, pool and event menus.
· Knowledge of Puerto Rican, Caribbean and contemporary American flavors and products.
· Experience with recipe-costing, inventory and purchasing systems.
· Bilingual proficiency in English and Spanish.
CORE COMPETENCIES
· Hands-on culinary leadership and ability to develop others.
· Creativity balanced with operational discipline, consistency and cost awareness.
· Strong palate, technical cooking knowledge and attention to presentation.
· Organization, urgency and effective prioritization across multiple service periods.
· Sound judgment and calm decision-making during guest, safety or operational issues.
· Integrity, accountability and accurate documentation.
· Clear communication and collaboration with Food & Beverage and hotel departments.
ADDITIONAL RESPONSIBILITIES
· Perform other duties and special culinary projects as assigned by the F&B Manager based on operational needs.
· Assume responsibility for kitchen operations during assigned shifts within delegated authority and contact management when required.
· Support the successful opening and ongoing operation of the dual-branded hotel while helping maintain Hilton brand standards and ownership objectives.
· Embrace new culinary trends, technology, systems and operational improvements that enhance quality, productivity, controls and the guest experience.
Why Join Us
At PRISA Hospitality, we believe in developing talent from within. We offer opportunities for growth, exposure to world-class hospitality brands, and the chance to be part of transformative projects in Puerto Rico's tourism and entertainment industry. We offer a dynamic and collaborative work environment, competitive compensation, and the opportunity to grow within a respected Puerto Rico-based organization with global brand partnerships.
We invite qualified hospitality professionals to submit their resume and cover letter to join this exciting new project.
The above description is not intended to limit the scope of the job or to exclude other duties not mentioned. It is not a final set of specifications for the position. It is simply meant to give readers an idea of what the role entails.
We are an equal employment opportunity employer.
Pay: $13.00 per hour
Expected hours: 40.0 per week
Benefits:
- Health insurance
Work Location: In person