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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Competitive compensation package
Paid Time Off
Health Insurance
401k with Matching
hotel discounts
growth opportunities
full benefits package
Job Description
The Rose Hotel is a distinguished boutique hotel renowned for its edgy, social, and dynamic atmosphere. Reflecting fine-art inspiration, this luxury property stands out as a retreat where guests can indulge in unique signature experiences and create unforgettable memories. Emphasizing creativity, spontaneity, and an ever-changing environment, The Rose Hotel combines elegance with refreshing nonconformity, making it a prime destination for travelers seeking more than just accommodation. With a vibrant social scene and artistic flair, the hotel fosters connections that go beyond the ordinary, blending luxury with a distinct cultural and personal touch.
As a luxury full-service property, The Rose... Show More
As a luxury full-service property, The Rose... Show More
Job Requirements
- Minimum of 2 years of experience in a culinary role in a professional high-volume kitchen
- Valid Food Handler and Sanitation Certification required by state regulations
- High school diploma or GED required
- Flexible availability to support rotating shifts including nights weekends holidays and occasional overtime
- Ability to follow detailed instructions adhere to recipes and maintain proper sanitation and safety protocols
- Basic math skills for measurement conversions portion control and recipe scaling
- Ability to make informed decisions related to food preparation storage and service safety
- Strong organizational skills
- Ability to communicate clearly and respectfully
- Physically able to perform tasks requiring grasping lifting reaching bending and standing for extended periods
Job Qualifications
- Minimum of 2 years of experience in a culinary role in a professional high-volume kitchen
- Luxury hotel or fine dining experience strongly preferred
- Proven ability to prepare soups stocks sauces and other foundational components of a diverse menu
- Strong organizational skills with ability to maintain a clean and efficient station under pressure
- Ability to communicate clearly and respectfully with team members and supervisors
- Eagerness to continue learning and mastering new cooking techniques and trends
- Basic math skills required for measurement conversions portion control and recipe scaling
- Ability to make informed decisions related to food preparation storage and service safety
- Valid Food Handler and Sanitation Certification required by state regulations
- BASSET Certification preferred
- High school diploma or GED required culinary training or hospitality coursework is a plus
- Flexible availability to support rotating shifts including nights weekends holidays and occasional overtime
Job Duties
- Supervise kitchen operations ensuring compliance with all food and beverage policies standards and procedures
- Receive and properly store all food deliveries and daily requisitions following food safety standards including FIFO rotation labeling and proper storage in coolers freezers and dry storage
- Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards promptly reporting any spoilage or discrepancies to the Executive Chef
- Prepare cook and plate menu items with precision attention to presentation portion size and flavor consistency
- Execute recipes consistently following standard preparation methods and measurements
- Set up and break down kitchen stations ensuring all tools mise en place and equipment are clean organized and ready for service
- Monitor and maintain food cost controls while upholding quality standards
- Check inventory levels rotate stock and ensure proper storage to reduce waste
- Assist in menu planning food purchasing and recipe development as directed by the Executive Chef
- Train and supervise culinary staff ensuring adherence to food handling safety sanitation and recipe standards
- Support both banquet and restaurant operations as needed adapting to varying service styles and event types
- Communicate effectively with team members and front-of-house staff to maintain a positive team-oriented environment
- Notify supervisors immediately of any equipment issues unsafe conditions or maintenance needs
- Interact with guests as necessary to ensure satisfaction with food quality presentation and service standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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