Cook II

About this role

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description Position Summary The Cook II is an experienced culinary professional responsible for the preparation, cooking, and presentation of high-quality food while ensuring compliance with established recipes, food safety standards, and operational procedures. Working with a high degree of independence, the Cook II supports daily kitchen operations, contributes to exceptional guest experiences, and serves as a resource for entry-level kitchen staff. What You Will Accomplish Key Responsibilities • Prepare, cook, and present a variety of menu items according to standardized recipes, production schedules, and presentation standards, ensuring food quality, consistency, proper temperatures, and portion control. • Operate assigned kitchen stations independently while completing daily ingredient preparation, mise en place, and production planning to support efficient and timely service. • Lead and coordinate daily kitchen workflow by assigning tasks, supporting team members, and ensuring efficient operations during service; serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, as assigned. • Train, mentor, and provide guidance to Cook III team members and other kitchen staff while fostering a positive, professional, and collaborative kitchen environment. • Prepare special orders and support banquet, catering, and special event functions, accommodating dietary restrictions and guest requests as required. • Monitor food quality, freshness, presentation, and production throughout service to ensure compliance with organizational standards and guest satisfaction. • Maintain compliance with all food safety, sanitation, HACCP, health department, and workplace safety regulations while ensuring kitchen workstations, equipment, storage areas, and food preparation areas remain clean, organized, and operational. • Manage inventory by monitoring stock levels, assisting with product requisitions, receiving and storing deliveries, and ensuring proper labeling, storage, and FIFO rotation of food products. • Control food costs and minimize waste through effective production planning, inventory management, proper food handling, ingredient utilization, and portion control. • Communicate effectively with culinary leadership and service staff regarding production schedules, inventory needs, purchasing requirements, equipment issues, staffing concerns, product shortages, and other operational needs. • Adhere to all company policies, standards, and procedures while contributing to a culture of teamwork, accountability, continuous improvement, and operational excellence.

What You Will Bring Qualifications • High school diploma or equivalent preferred. • Minimum of two (2) years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting. • Working knowledge of food preparation techniques, cooking methods, and kitchen equipment. • Understanding of food safety, sanitation, and HACCP principles. • Ability to work independently and prioritize tasks in a fast-paced environment. • Strong organizational, communication, and teamwork skills. • Food Handler Certification or ServSafe Certification preferred.

Physical Requirements • Ability to stand and walk for extended periods • Ability to lift, pushing, pulling and carry up to 50 pounds • Frequent bending, reaching, twisting, and repetitive motions • Ability to work in hot, humid, and fast-paced kitchen environments

• Ability to safely use knives, cooking equipment, and other kitchen tools. Manual dexterity sufficient to safely operate kitchen tools and equipment.

OS&E Coordinator – New Hotel Opening Position Summary The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organized, and ready for opening day. Key Responsibilities • Coordinate all OS&E procurement activities from project initiation through hotel opening. • Develop and maintain OS&E budgets, inventories, procurement schedules, and tracking reports. • Coordinate receiving, warehousing, inventory control, and distribution of all OS&E items. • Assist with the delivery, assembly, placement, and installation of furniture, fixtures, and operational equipment throughout the hotel. • Support the setup and organization of guest rooms, public spaces, back-of-house areas, offices, and operational departments. • Assist department leaders with setting up offices, including furniture placement, office supplies, filing systems, and operational materials. • Coordinate the movement and relocation of furniture, equipment, and supplies as operational needs change during the pre-opening phase. • Work alongside contractors, vendors, and hotel staff to ensure departments are fully equipped and operational according to the opening schedule. • Conduct quality inspections of delivered goods and report damaged, missing, or incorrect items. • Maintain accurate inventory records, asset documentation, and storage organization. • Monitor purchase orders, invoices,

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