First Cook: Full Time Year Round

Kitchen New Paltz, New York



Preparation and production of wholesome meals in accordance with company standards and local health regulations.      



  • Prepare and service all food items for a la carte and/or buffet menus serving up to 2500 meals per day according to hotel recipes and standards.
  • Follow recipes, instructions from sous chefs, and work as part of larger team unit focusing on quality and consistency.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Check and ensure the correctness of the temperature of appliances and food. 
  • Ensure adherence to quality expectations and standards.
  • Ensure proper portion, arrangement, and food garnish.
  • Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards.
  • Monitor food quality while preparing food.
  • Monitor the quality and quantity of food that is prepared prior to distributing to “front of house” staff for delivery to guest.
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Prepare special dietary meals or substitute items.
  • Weigh, measure, and mix ingredients.
  • Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
  • Inspect the work of others by touch, sight, sound and smell for conformance to prescribed standards.
  • Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers. 
  • Regulate temperature of ovens, broilers, grills, and roasters.
  • Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
  • Lift up to 50 pounds from ground level to and carries a distance of up to 100 feet with/ without assistance.  Walk up to 5 miles per day.
  • Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees.  Hear verbal instructions, directions and warnings.
  • Test and inspect foods to determine if they have been cooked sufficiently.
  • Set-up and break down work station.
  • Maintain proper rotation of product in all refrigerators (FIFO) to minimize wastage/spoilage.
  • Wash and disinfect kitchen area, tables, tools, knives, and equipment.
  • Sanitize and ensure cleanliness and maintenance of all work areas, utensils, and equipment.
  • Work clean and be responsible for kitchen organization and orderliness.
  • Perform job safely while maintaining a clean, safe work environment.
  • Handle hot items with care.
  • See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
  • Check the working condition of equipment and machinery in accordance with specifications.
  • Follow all Mohonk Mountain House safety and security policies and procedures.
  • Identify safety hazards, report, and follow up to see that corrective action is taken.
  • Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
  • Maintain food storage and cooler logs in adherence to food safety standards.
  • Complete safety training and certifications when offered.
  • Adhere strictly to directives and instructions from Sous Chef, Executive Sous, Executive Chef.
  • Work under time constraints, extreme temperatures, and high business levels.
  • Assist in production planning, record keeping and reporting as required.
  • Assist in the requisitioning and receiving of all food and supplies as required.
  • Perform basic mathematical functions such as addition, subtraction, multiplication, and division.
  • Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry.
  • Work productively and efficiently with or without supervision when performing routine tasks.
  • Learn, retain, and demonstrate a full knowledge and understanding of all menu items, carriage lounge, and banquet menus as trained.
  • Demonstrate basic knife handling skills and familiarity with basic kitchen equipment and machines.      
  • Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.
  • Listen well, communicate effectively and establish effective working relationships with other staff, management, vendors and guests that have a variety of educational backgrounds and values.
  • Follow kitchen policies, procedures and service standards
  • Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards.      
  • Attend shift briefings and actively participate daily.
  • Communicate assistance needed during busy periods
  • Maintain confidentiality of proprietary information; protect company assets.
  • Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
  • Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff. 
  • Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.



  • Valid Driver’s License
  • At least 18 years old.      
  • 3 years culinary experience in similar operation.        
  • Certification in food service sanitation practices and prevention of food borne illnesses preferred.     


Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.