We believe that life is made of many journeys : inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. Rosewood Hotel Georgia, a Rosewood Hotel is looking for a talented and extraordinary First Cook. The First Cook is responsible to plan, prepare, set up and provide quality service in all areas of hot/cold food production to include all menu items, displays/ presentations of appetizers, entrees, side vegetable & potato dishes, sauce, stock, proteins and sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Key Responsibilities :

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

- Ensure that standards are maintained at a superior level on a daily basis.

- Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements.

- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

- 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.

- Complete opening duties:

- - Set up work station with required mise en place, tools, equipment and supplies according to standards.

- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.

- Check production schedule and pars.

- Establish priority items for the day.





- Inform the Chef De Partie/Sous Chef of any supplies that need to be requisitioned for the day's tasks.

- Transport supplies from the storeroom and stock in designated areas.

- Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.

- Start prep work and production of items needed for the day.

- Record Daily Fridge/ Freezer temperatures in accordance to the HACCP.

- Select, clean and prepare meat, seafood and vegetables.

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

- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.

- Check P.O.S. printer at the work station; 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.

- Prepare all dishes following recipes and yield guides, according to department standards.

- Inform the Chef De Partie /Sous Chef of any shortages before the item runs out.

- Communicate any assistance needed during busy periods to the Chef De Partie /Sous Chef to ensure optimum service to guests.

- Inform Chef De Partie /Sous Chef of any excess items that can be used in daily specials or elsewhere.

- Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP

- Minimize waste and maintain controls to attain forecasted food cost.





- Disinfect and sanitize cutting boards and worktables.

- Transport empty, dirty pots and pans to the pot wash station.

- Assist Stewards in order to make clean up a more productive process.

- Breakdown work station and complete closing duties according to department standards:

- Return all food items to the proper storage areas.

- Rotate all returned product following the First In First Out system

- Wrap, cover, label and date all items being put away. o Straighten up and organize all storage areas.

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

- Return all unused and clean utensils/equipment to the specified locations.

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

- Restock items that were depleted during the shift.

- Review status of work and follow-up actions required with the Supervisor before leaving.

- Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

- All other duties as required

Experience : Minimum 2-3’ years experience as a Line Cook at a 4 or 5 star hotel or restaurant. Education : High school diploma; culinary certification preferred. General Skills : knowledge of food handling (Food Safe certificate). Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must have experience in all aspects of the kitchen including basic pastry ski

📌 First Cook (Vancouver)
🏢 Rosewood Hotel Georgia
📍 Vancouver