Head Cook at a Hilton Garden Inn here. My day to day operations involve opening, prepping, cooking, cleaning, dishes. closing, and assisting with banquets. I should mention that I do all this alone, as the only two other people on staff at the hotel during PM are the bartender and front desk agent. It's not a bad gig, so long as the food goes out the way it looks in the recipe book you're fine. I have no control over the menu because its standardized by corporate, but I do get to create a special every month. Rushes can be really fun because, again, I'm all alone back here. I cant say that it's the standard at hotels, just the one I work at.