Line Cook

THE ROLE

The Rosewild PM Line Cook position reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), executing scratch-made dishes and recipes. It is critical that you are someone who has been honing your craft and demonstrates some advanced knowledge in culinary techniques. You are a task-oriented and list-driven individual who is comfortable working closely with the Cook I and under the direction of the Chef. There will be opportunities where collaboration with culinary leadership is key as your valuable insight is needed for our shared success.

Our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

The PM shift is generally 3 PM - 11 PM, weekends required.

Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional is responsible for. You've given your knife a name and your skills with it are honed. You have some experience in the culinary world but are hungry for more! You are committed to yourself and your team, eager to utilize your skills while continuing to learn alongside other talented individuals under the direction of our Culinary Leadership Team. You are comfortable with taking direction and constructive feedback. You know your way around a kitchen, understanding how each station and team member contributes to the over-all success of the operation.