Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

- Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Chef De Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Maintain throughout the shift.

- Handle seafood according to HACCP/Provincial and Federal health regulations.

- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
- ensure that it is in working order and there is enough paper available for the shift. • Prepare and produce Sauté, Grill & Sauce from the menu items for designated Food & Beverage outlets.
- Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP
- Minimize waste and maintain controls to attain forecasted food cost.
- Transport empty, dirty pots and pans to the pot wash station.
- o Return all food items to the proper storage areas.

o Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves according to HACCP.

o Turn off all equipment not needed for the next shift.

o Restock items that were depleted during the shift.

Experience:



Minimum 2-3’ years experience as a Line Cook at a 4 or 5 star hotel or restaurant.

- Education: High school diploma; General Skills: knowledge of food handling (Food Secure certificate). understand a guest’s service needs; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must have experience in all aspects of the kitchen including basic pastry skills.
- Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; Language: Required to speak, read and write English, with fluency in other languages preferred.
- Full Time status does not denote guaranteed hours. The hotel is unable to assist candidates in obtaining Canadian work authorization.

This is the pay range for this position that the Hotel reasonably expects to pay.

📌 Full time line cook/cook (Vancouver)
🏢 Rosewood Hotel Group
📍 Vancouver