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 efficient 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.
- 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

CRITICAL SKILLS & QUALIFICATIONS

- 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 positive judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; 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 prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordin

📌 First Cook (Canada)
🏢 Rosewood Hotel Group
📍 Canada