Apply HACCP, sanitation, and equipment safety knowledge as a First Cook in a hotel kitchen. This is a full time position.

This First Cook maintains departmental standards while preparing food for designated Food and Beverage outlets. Daily work includes opening stations, checking production schedules and pars, recording temperatures, handling seafood, and following recipes. You will communicate shortages, assistance needs, and work status with the Chef De Partie or Sous Chef. The position also includes minimizing waste, maintaining food cost controls, and protecting guest information.

Key Responsibilities:

- Maintain sanitation, health regulations, and hotel requirements
- Inspect stations, tools, equipment, supplies, cleanliness, and working condition




- Handle seafood and maintain proper food storage procedures
- Communicate shortages, assistance needs, excess items, and follow-up actions
- Minimize waste and maintain forecasted food cost controls

Requirements:

- Minimum two to three years of Line Cook experience
- Food handling knowledge and FoodSafe certification
- Ability to operate, clean, and maintain required equipment
- Ability to follow, expand, and condense recipes
- Ability to work under pressure with minimal supervision

Bring careful sanitation practices, sound judgment, and kitchen coordination to the hotel’s First Cook team.

📌 HACCP First Cook Hotel Kitchen (Canada)
🏢 Rosewood Hotel Georgia
📍 Canada