Cook

5 days ago Be among the first 25 applicants

This range is provided by Janko Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$20.00/hr - $20.00/hr

Reports to:

Sous Chef/Executive Chef

Department:
Kitchen

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 unique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel.

• 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

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.

• 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.

• 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.

Entry level

Full‑time

Management and Manufacturing

Hospitality

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