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Rosewood Hotel Group Logo Rosewood Hotel Group · Gastronomy

Cook I & Cook II

United States of America, Montecito 23.50 - 24.50 USD / Hour · Job Posted June 01, 2026
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Job Description

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. Rosewood Miramar Beach, a Rosewood Hotel and The Revere Room, is looking for an extraordinary and multi-talented Cook I and Cook II. The Cook I and Cook II, responsible for prep, set up and provide quality service in all areas of hot food production to include, but not limited to hot menu items, hot line specials, displays/presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock and hot sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Job Responsibility

  • Monitor and 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 state sanitation/health regulations and hotel requirements
  • Maintain complete knowledge of correct maintenance and use of equipment
  • Meet with Chefs to review assignments
  • Complete opening duties: set up work station with required mis en place, tools, equipment and supplies according to standards
  • Inform the Chefs of any supplies that need to be requisitioned
  • Start prep work and production of items needed for the day
  • Select, clean and prepare meat, seafood and vegetables
  • Prepare amenity orders for Room Service
  • Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets
  • Prepare all dishes following recipes and yield guides
  • Inform the Chefs of any shortages before the item runs out
  • Communicate any assistance needed during busy periods to the Chefs
  • Inform Chefs of any excess items that can be used in daily specials or elsewhere
  • Maintain proper storage procedures
  • Minimize waste and maintain controls to attain forecasted food cost
  • Disinfect and sanitize cutting boards and worktables
  • Direct and assist Stewards
  • Breakdown work station and complete closing duties according to department standards
  • Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees

Requirements

  • Diploma/Some College or an equivalent combination of education and work-related experience
  • Must have current and valid Food Handler's card
  • Minimum three years' experience as a Line Cook
  • Hotel operational exposure (i.e. Culinary) preferred
  • Experience with a luxury or ultra-luxury property or brand preferred

Nice to have

  • Fluency in other languages preferred
  • Hotel operational exposure (i.e. Culinary) preferred
  • Experience with a luxury or ultra-luxury property or brand preferred
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