Prepare Sauté, Grill, and Sauce menu items as a First Cook, applying food handling knowledge and HACCP standards. This is a full time position.
Work across kitchen production, from mise en place and ingredient preparation to recipes, yield guides, and service support. You will coordinate with the Chef De Partie or Sous Chef, prepare Room Service amenity orders, and maintain organized work stations. The position requires attention to detail, speed, accuracy, and basic pastry skills.
Key Responsibilities: Set up stations, equipment, supplies, and daily mise en place
Prepare meat, seafood, vegetables, Sauté, Grill, and Sauce items
Produce dishes according to recipes, yields, and standards
Record temperatures and follow HACCP sanitation requirements
Complete storage, cleaning, restocking, and closing duties
Requirements: Two to three years as a Line Cook
Experience in a four or five star hotel or restaurant
High school diploma; culinary certification preferred
FoodSafe certification and food handling knowledge
English fluency, physical ability, and teamwork skills
Apply your kitchen production, recipe execution, and HACCP experience as a First Cook supporting consistent hotel food service.

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📌 First Cook Sauté Grill Sauce (Manitoba)
🏢 Rosewood Hotel Georgia
📍 Manitoba