{"id":2361558,"url":"https://alion.io/job/ocean-house-hotel-cook","title":"Cook","company":{"id":1844617,"name":"Ocean House Hotel","domain":"oceanhouseri.com","url":"https://alion.io/company/oceanhouseri","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"ADP","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Westerly, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":19,"max":22,"currency":"USD","period":"hour","gross":null,"usd_annual":44000},"salary_estimate":null,"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-07-30T00:46:00Z","employer_posted_date":"2026-07-30","last_verified_at":"2026-10-23T05:28:21Z","board_verified":true,"closed_at":null,"days_open":85,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":85},"description":"Ocean House Management\nWeekapaug Inn\nCook\n\nA Collection Unlike Any Other\nThe Ocean House Collections includes 3 luxury properties. The Ocean House featuring 49 luxury guest rooms, 18 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.\n\nThe Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. \n\nThe Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.\nScope of Position\nConstantly and consistently exhibit Ocean House core values and standards of behavior including adherence to the Forbes 5-Star standards. Work at a pace and in a manner that maintains proper pace of service. The ideal candidate will be able to mix and bake ingredients according to recipes to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods. The Pastry Cook works in liaison with the Pastry Chef to create new recipes to cater to our changing seasonal menus.\nHourly Staff Schedule Requirements\nAll employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.\nReporting Relationship\nInternal: This position reports directly to the Sous Chef.\nPhysical Requirements:\nSee below Physical conditions description.\nThis job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.\n\nKey Responsibilities\nReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\nConstantly and consistently exhibit Ocean House core values and standards of behavior including adherence to the Forbes 5-Star standards.\nFollow instructions to perform necessary prep work of ingredients for use in preparation of all food items.\nFollow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef.\nKeep all prep areas, tools, and equipment clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements.\nEnsure proper par stock is maintained based on menus and forecasted business levels.\nCommunicate with supervisors, culinary staff, and service staff to ensure proper pace of service and quality of food is maintained.\nComplete required reports and paperwork after each shift as directed by supervisor.\nAssist with the development of new recipes and menus as requested.\nResponsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.\nRepresent the Company with a positive attitude and professional presentation. \nFollow sustainability guidelines and practices related to the Company’s sustainability programs.\nCarry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.\nOther duties as assigned.\nRequired Job Knowledge, Skills, Experience, and Education\nDegree in culinary arts, certified completion of an accredited apprenticeship program or equivalent culinary accomplishment preferred.\nBasic culinary experience strongly preferred.\nAbility to communicate effectively and appropriately with fellow associates in a fast paced and often pressure filled environment.\nMust speak clearly and understandably and write legibly. \nFluency in English both verbally and in writing\nAbility to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.\nUphold the Company standards, policies, and procedures.\nPrioritize and organize tasks and work area.\nAbility to remain calm and resolve problems using good judgement as interpreted by the management.\nFollow directions.\nWork cohesively with co-workers as part of a team\nMaintain confidentiality of guest/staff information and pertinent company data\n\nPHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF:\nPastry Cook\nI certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein.\nEmployee Signature: _________________________ Date: _____________\n1. GENERAL PHYSICAL REQUIREMENTS\nPlease check the ONE description of general physical requirements that best describes the work requirements of the position:\nA. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.\nB. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work.\nC. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.\nD. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.\nE. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.\n2. PHYSICAL ACTIVITIES\nPlease check ALL physical activities that apply to the essential functions of the position:\nA. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.\nB. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.\nC. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.\nD. Kneeling: Bending legs at knee to come to a rest on knee or knees.\nE. Crouching: Bending the body downward and forward by bending leg and spine.\nF. Crawling: Moving about on hands and knees or hands and feet.\nG. Reaching: Extending hand(s) and arm(s) in any direction.\nH. Standing: Particularly for sustained periods of time.\nI. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.\nJ. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.\nK. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.\nL. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.\nM. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.\nN. Grasping: Applying pressure to an object with the fingers and palm.\nO. Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.\nP. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.\nQ. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication and make fine discriminations in sound.\nR. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.\n3. VISUAL ACUITY\nPlease check the ONE description of visual acuity requirements (including color, depth perception, and field of vision), that best describes the requirements of the position:\nA. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes.\nB. The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as carpenters, technicians, service people, plumbers, painters, mechanics, etc.\nC. The worker is required to have visual acuity to operate motor vehicles or heavy equipment.\nD. The worker is required to have visual acuity to determine the accuracy, neatness, thoroughness of work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.)\n4. WORKING CONDITIONS\nPlease check ALL conditions the worker is subject to in performing the essential functions of the position:\nA. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.\nB. The worker is subject to outside environmental conditions: No effective protection from weather.\nC. The worker is subject to both environmental conditions: Activities occur inside and outside.\nD. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. 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