Cook I

Reports to: Sous Chef/Executive Chef

Department: Banquet

OUR STORY

Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and u nique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel.

BENEFITS

• Competitive compensation package
• Full benefits package, including 401K with matching and paid time off from Day 1
• Growth company focused on expansion through strategic acquisition and development
• Hotel discounts at locations worldwide

JOB DESCRIPTION
At The Rose Hotel, the Cook I plays an essential role in delivering world-class service to our guests. The Cook I is responsible for ensuring that food production, presentation, and taste consistently meet and exceed brand standards. A positive attitude, respect for both guests and colleagues, and a focus on guest satisfaction are key to success in this role. The Cook I is expected to uphold the highest standards of cleanliness, food quality, and customer service while working within the operational budget.

ESSENTIAL DUTIES AND RESPONSIBILITIES
The following duties are essential to the role (other duties may be assigned):

• Assist with storing all deliveries and daily requisitions; ensure compliance with food safety and handling policies, including product rotation (FIFO), dating, labeling, and organizing coolers/freezers/storage areas.
• Handle potentially hazardous foods properly, maintaining correct temperatures in accordance with HACCP guidelines; immediately report any food spoilage to the Supervisor.
• Adhere to personal hygiene procedures, including proper hand sanitation, wearing a hat or hairnet, and proper footwear to ensure food safety.
• Expedite menu items accurately and efficiently, maintaining high-quality food standards.
• Standardize and follow recipes consistently.
• Set up and break down the cooking line.
• Assist in various kitchen areas as needed.
• Primary responsibility is preparation and needs for the Banquet Department with secondary needs to Restaurant.
• Notify the Supervisor immediately of any safety concerns or equipment failures.
• Exhibit a positive attitude and demonstrate total cooperation with team members and management.
• Physically and visually able to utilize a computer keyboard, printer, phones, and basic office supplies.
• Firm and simple grasping is an ongoing requirement for all aspects of work.
• Lifting of supplies occurs occasionally and may be up to 50 lbs.
• Ability to stand and walk for up to 90% of the workday, with limited sitting, primarily during short breaks.
• Requires reaching, pushing, pulling, bending, and twisting of the body at the waist.

QUALIFICATIONS
To perform this job successfully, the individual must be able to meet the following requirements, with reasonable accommodations available for individuals with disabilities:

• Previous experience in basic line cooking, including making soups, stocks, and sauces.
• Strong organizational skills with the ability to set up and maintain an orderly cooking line.
• Excellent communication skills to interact effectively with staff, guests, and supervisors.
• Open to learning new cooking techniques and methods.
• Ability to calculate basic measurements and apply basic math (addition, subtraction, multiplication).
• Ability to make sound judgments regarding cooking responsibilities and food safety.
• State Department of Public Health certification in food service sanitation required.
• Adhere to written safety standards and procedures at all times.
• Must be able to lift, push, and pull up to 50 pounds. The job requires standing for extended periods and the ability to reach, grab, and feel.
• Due to the hospitality industry’s demands, the Cook may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Hours may be adjusted based on business needs.
• High school diploma or GED required.
• At least 2 years of experience as a line cook or an equivalent combination of education and experience preferred.
• Food handling and sanitation certification. BASSET (Beverage Alcohol Seller and Server) certificate preferred.