Cook I

The Rose Hotel; Rosemont (IL); Sur place; USD 28 000 - 29 000; Plein temps

Avantages offerts par ce poste

Competitive compensation package

Competitive Paid Time Off policy

Full benefits package, including 401K

Growth company focused on expansion

Hotel discounts at locations worldwide

Résumé du poste

The Rose by Hilton in Rosemont, IL is seeking a Cook I to join a luxury, high-volume kitchen. The Banquet Cook will prepare high-quality dishes with precision, uphold brand standards in presentation, flavor, and safety, and work closely with culinary and service staff.

This role requires 2+ years in a culinary role, HACCP knowledge, ability to lift up to 50 lbs, and flexible hours including nights and weekends. Competitive pay $20–$21 per hour and full benefits.

Qualifications

• Minimum 2 years of culinary experience in a professional, high-volume kitchen.
• Ability to prepare soups, stocks, sauces and foundational items.
• Strong organization and ability to maintain a clean station under pressure.
• Clear and respectful communication with team members and supervisors.
• Valid Food Handler and Sanitation Certification required; BASSET preferred.

Responsabilités

• Receive and store food, follow FIFO, label, and properly store items.
• Maintain correct temperatures per HACCP; report spoilage or discrepancies.
• Follow strict personal hygiene and kitchen attire for safety.
• Prepare and plate menu items with attention to presentation and portion.
• Execute recipes precisely, adhere to standard methods and measurements.
• Set up and break down the assigned station; keep tools and mise en place ready.
• Support Banquet and Restaurant operations as needed; adapt to service styles.
• Assist other kitchen areas as directed; help with prep, garde manger, or dishes.
• Notify supervisors of equipment issues or maintenance needs.
• Maintain a positive, team-oriented attitude and communicate effectively.
• Operate basic kitchen equipment and technology; lift up to 50 lbs. as required.

Connaissances

Culinary experience

Food safety HACCP

Communication skills

Flexible schedule

Formation

High school diploma or GED

Culinary training

Description du poste

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook I

The Rose by Hilton, Rosemont, IL, US

6 days ago Requisition ID: 1827

Salary Range: $20.00 To $21.00 Hourly

Reports to: Sous Chef/Executive Chef

OUR STORY

Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and u nique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel.

BENEFITS

• Competitive compensation package
• Competitive Paid Time Off policy
• Full benefits package, including 401K with matching and paid time off
• Growth company focused on expansion through strategic acquisition and development
• Hotel discounts at locations worldwide

JOB DESCRIPTION
At The Rose Hotel, a luxury full-service property, the Banquet Cookplays an essential role in creating memorable dining experiences through exceptional culinary execution. This position is responsible for preparing high-quality dishes with precision and consistency, ensuring each plate meets our elevated brand standards in presentation, flavor, and preparation. A professional demeanor, commitment to excellence, and respect for both colleagues and guests are critical to success in this role. The Banquet Cookupholds the highest standards of food safety, cleanliness, and hospitality while contributing to an efficient, well-organized kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are essential to the role (other duties may be assigned):

• Receive and properly store all food deliveries and daily requisitions; follow food safety standards including FIFO rotation, labeling, and proper storage of items in coolers, freezers, and dry storage.
• Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards; promptly report any spoilage or discrepancies to the Culinary Supervisor or Sous Chef.
• Adhere to strict personal hygiene standards including handwashing, appropriate kitchen attire, and footwear to ensure safe food handling at all times.
• Accurately and efficiently prepare and plate menu items with attention to presentation, portion size, and consistency of flavor.
• Execute recipes with precision, consistently following standard preparation methods and measurements.
• Set up and break down the assigned station, ensuring all tools, Mise en place, and equipment are clean, organized, and ready for service.
• Support both the Banquet Department (primary) and Restaurant operations (secondary) as needed, adapting to the needs of various service styles and event types.
• Assist in other kitchen areas as directed, including prep, garde manger, or dish as business levels require.
• Notify supervisors immediately of any equipment issues, unsafe conditions, or maintenance needs.
• Maintain a positive, team-oriented attitude and communicate effectively with culinary and front-of-house staff.
• Physically and visually operate basic kitchen equipment and technology, including computers, printers, and phones as needed.
• Must be able to perform continuous grasping, lifting (up to 50 lbs.), reaching, bending, and twisting throughout the shift.
• Capable of standing and walking for up to 90% of the workday, with breaks provided in accordance with hotel policy.

QUALIFICATIONS

To perform this role successfully, the individual must be able to meet the following requirements, with reasonable accommodations provided for individuals with disabilities:

• Minimum of 2 years of experience in a culinary role in a professional, high-volume kitchen; luxury hotel or fine dining experience strongly preferred.
• Proven ability to prepare soups, stocks, sauces, and other foundational components of a diverse menu.
• Strong organizational skills with the ability to maintain a clean and efficient station under pressure.
• Ability to communicate clearly and respectfully with team members and supervisors.
• Eagerness to continue learning and mastering new cooking techniques and trends.
• Basic math skills required for measurement conversions and portion control.
• Ability to make informed decisions related to food preparation, storage, and service safety.
• Valid Food Handler and Sanitation Certification required by state regulations.
• BASSET (Beverage Alcohol Seller and Server Training) certification preferred.
• High school diploma or GED required; culinary training or hospitality coursework is a plus.
• Flexible availability to support rotating shifts, including nights, weekends, holidays, and occasional overtime in response to business needs.