Line Cook at Counting House

21c Museum Hotels is a distinctive hospitality brand that seamlessly blends the worlds of contemporary art, boutique hotel experiences, and chef-driven culinary excellence. Known for its innovative concept, 21c Museum Hotels offers more than just accommodation; it showcases an evolving collection of contemporary art throughout its multi-venue museum, providing guests with an immersive cultural experience. This unique fusion of art and hospitality creates a welcoming and vibrant environment for visitors and the local community alike. The hotels are celebrated for their commitment to creativity, community engagement, and exceptional guest services, positioning themselves as leaders in the boutique hotel industry that appeal to art enthusiasts and discerning travelers. 21c Museum Hotels prides itself on fostering a culture where team members are encouraged to say YES and engage with the community through the power of art, thus creating memorable experiences for every guest.

The role of a Cook at 21c Museum Hotels is a vital part of the culinary team, responsible for accurately and efficiently preparing hot food products, as well as performing crucial tasks in food preparation and plating. Reporting to the Sous Chef, Chef de Cuisine, or Executive Chef, this position demands an individual who is skilled in cooking techniques, understands the menu thoroughly, and is committed to maintaining high standards of food quality and presentation. The cook will prepare and portion food products before cooking, ensuring consistent quality and flavor. A key part of the role includes plating and garnishing dishes in a visually appealing way, adhering closely to the standards set by the culinary leadership. The candidate must be detail-oriented, with a passion for food and artful presentation that complements the hotel’s artistic environment.

This position requires flexibility in working hours, including nights and weekends, and a proactive approach to teamwork, communication, and workplace organization. The cook must possess and bring personal culinary tools such as microplanes, knives, honing steel, tongs, spatulas, and plating spoons, while the restaurant provides any other necessary tools. Understanding seasoning, tasting, and applying the right cooking methods are essential skills for success. The cook is expected to maintain a clean and organized station throughout the service and assist in inventory management by helping sous chefs with prepping lists and station setups. Experience with various proteins, fruits, vegetables, grains, spices, and vinegars is valued, as well as the ability to receive feedback constructively and continuously seek learning opportunities. Working at 21c Museum Hotels means becoming part of a dynamic team that values creativity, dedication, and excellence in hospitality and cuisine.