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Cook III
Company : Highgate
Location : Denver, CO, 80202
Job Type : Full Time
Date Posted : 29 December 2025
Compensation Type
HourlyHighgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location
Overview
The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. They are also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.
Salary Range 27.00/hr- In addition to travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage as well as Dental and Vision to full-time associates. Retirement 401k Program is open to both full-time and part- time staff who qualify.
Responsibilities
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
- Prepare and display buffet food items according to the hotel standards.
- Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
- Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
- Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
- Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
- Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
- Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other employees.
- Use Production Charts as specified by hotel’s standards.
- Be able to support any position in the Kitchen that is in need of help.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Be able to operate and maintain cleanliness of all kitchen equipment.
- Maintain a “Clean As You Go” policy.
- Assist in storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed
Qualifications
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.
- Have thorough knowledge of menus and the preparation required, according to hotel standards.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
- Knowledge of herbs and spices and proper use of each
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Frequently asked questions
A Cook III in Denver typically needs proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking. Mastery of these methods ensures dishes align with Highgate’s quality benchmarks and the city’s diverse culinary expectations, enhancing guest satisfaction.
The Cook III role serves as a pivotal step toward leadership in kitchens, providing hands-on experience with food prep, supervision, and sanitation. Skill growth here can lead to roles like Executive Chef or Kitchen Manager, especially within large hospitality groups like Highgate.
Unlike entry-level cooks, a Cook III is expected to supervise food prep, maintain quality control, and manage kitchen sanitation rigorously. This senior position demands deeper culinary skills, multitasking across outlets, and adherence to strict safety and cost-efficiency standards.
Cook III positions in Denver generally pay around $27 per hour, reflecting the city’s cost of living and hospitality market demand. This rate is competitive, often exceeding national averages for mid-level cooks, especially in upscale hotel environments like Highgate.
Highgate offers Cook III employees travel discounts across their global hotel portfolio, multiple tiers of medical coverage, and a 401k retirement plan open to qualifying part-time and full-time staff. These benefits enhance job value beyond the usual hospitality compensation.
Highgate’s focus on innovation and digital tools creates a dynamic kitchen atmosphere where Cook IIIs are expected to adapt quickly to evolving operational standards. Their global reach means exposure to diverse culinary trends and high expectations for quality and efficiency.
Denver hospitality employers typically favor candidates with Food Handler Permits or ServSafe certifications to comply with local health regulations. For a Cook III role, having these credentials can strengthen your application and ensure adherence to city sanitation standards.
Denver's thriving food industry and hotel growth create strong demand for skilled cooks, yet competition remains moderate. Experienced Cook IIIs with culinary versatility and knowledge of safety protocols are well-positioned to secure roles in reputable establishments.
Daily duties include prepping diverse menu items, supervising kitchen stations, ensuring sanitation, managing food storage, and assisting with banquet and room service orders. Flexibility and maintaining quality across multiple outlets are crucial in Highgate’s fast-paced hospitality settings.
At Highgate, a Cook III is entrusted with supervisory duties and high culinary standards across all food outlets, reflecting a senior position. This contrasts with other hotels where similar titles might focus less on leadership and more on food prep, highlighting Highgate’s emphasis on operational excellence.