The Iconic Palmer House, a Hilton Hotel is looking for their next Cook I to join their talented team at Lockwood Restaurant!
Palmer House, a Hilton Hotel, is an iconic downtown Chicago landmark known for its rich history, high standards of hospitality, and culinary excellence. Home to Lockwood Restaurant featuring a contemporary American cuisine with a focus on seasonal ingredients and quality execution, offering a fast-paced, professional kitchen environment ideal for cooks passionate about food and teamwork
Check us out: Lockwood Restaurant | Palmer House, a Hilton Hotel
The ideal candidate for the Cook I position will have a minimum of five years of professional restaurant experience, with proven success working multiple stations on a high-volume hot line in a fast‑paced kitchen environment. This individual demonstrates excellent knife skills, strong attention to detail, and the ability to maintain consistency and quality under pressure. A team‑oriented mindset, solid understanding of kitchen procedures, and flexible availability, including mornings, evenings, weekends, and holidays, are essential for success in this role.
Full-Time
Pay Rate: $21.20 an hour to start
Shift Pattern: PM with the flexibility to work AM, weekends and holidays
What will I be doing?
As a Cook I, you would be responsible for the preparation and execution of the cold food items for the cafeteria and banquets department in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
The Benefits
Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:
https://jobs.hilton.com/apac/en/job/HOT0CK2F/Cook-I-The-Palmer-House-Hilton
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE […]