Cook Supervisor

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a Cook Supervisor, you’re not just leading the preparation of great tasting food items – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Team Member Benefits
When you join our team, you’ll enjoy a comprehensive benefits package, including:
Medical & Vision Insurance – Blue Cross Blue Shield of Louisiana
Dental & Voluntary Insurance – SunLife
Flexible Spending Account (FSA) – Through WEX
401(k) Retirement Plan – Fidelity, with up to 5% employer match
Employee Assistance Program (EAP) – ComPsych
Free Team Member Meals
Discounted Parking
Property Discounts – Restaurants, Gift Shop, and Spa
Paid Time Off (PTO) Program
Go Hilton Travel Discounts
Tuition Reimbursement
Guild Education Program
EF Corporate Learning / Language Courses
Medical/Dental coverage begins on the first of the month following 60 days of employment
401(k) eligibility begins after 90 days of employment; new hires are auto enrolled.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Here's what you'll do during a typical day:
Oversee high-quality food preparation: Supervise and participate in preparing food items according to designated recipes and quality standards
Manage orders efficiently: Oversee guest orders to ensure friendly, timely, and accurate service
Inspect and finalize plates: Visually inspect all prepared dishes before serving to ensure they meet quality and presentation standards
Master the menu: Maintain a strong knowledge of menu offerings and food products to support quality service and seamless kitchen operations
Manage inventory needs: Stock food stations, monitor par levels, and prepare requisitions for ingredients and supplies
Support team performance: Train, schedule, and supervise team members, providing guidance and support to foster a positive and productive work environment
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Work arrangement
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