Cook I, Alteno | $500 Sign-On Bonus

This exciting concept is developed in partnership with Chef Johnny Curiel and Kasie Curiel, co-founders of Fonda Fina Hospitality—the team behind the Michelin-starred Alma Fonda Fina. The original Alteño in Denver, Colorado, was recently named to Condé Nast Traveler’s “Best New Restaurants in the World: 2026 Hot List.” Chef Johnny Curiel is also a current James Beard Award finalist for Best Chef: Mountain Region.

$500 Sign-On Bonus

This position is eligible for a $500 sign-on bonus, payable after 90 days of continuous employment.

MAIN DUTIES: 

As Cook I, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. The Cook I should ensure that all ingredients used in dishes are of the highest quality. Additionally, the Cook I should work well under pressure and maintain restaurant standards during busy periods. 

GENERAL DUTIES: 

• Must be able to stand and/or walk for extended periods of time. 

• Always have a notebook to write recipes, procedures and prep lists with.  

• Develop and maintain a positive working relationship with other employees. 

• Clearly communicate using professional language 

• Daily communication with Sous Chef(s), Executive Sous Chef and/or Executive Chef. Discuss hotel status, special attention arrivals and /or special attention guests with dietary/allergic restrictions, kitchen status (equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to improve guests experiences through new food offerings and ideas to drive revenue. 

• Daily communications with stewards to ensure kitchen is running at the highest possible sanitary standards.  

• Give and log daily, weekly and monthly projects to the stewards for areas of concern. 

• Constantly pushing self to learn more about food service through books, magazines and dining out. 

• Confident leader and perfect example for other team members. 

• Ensure complete wash and sanitized kitchen is passed over to the next shift. 

• Ensure stewards have followed their daily, scheduled cleanliness of walk-ins, lines and general area of stewarding and kitchen. 

• Daily line checks with team members ensuring quality and shelf life of product. Responsible for utilizing product through alternative outlets to minimize product loss. 

• Closely monitor portion sizing to ensure consistency. 

• Assist Supervisor in maintaining all logs and checklists for State and Internal audits. 

• Responsible for assisting with updating recipe books with proper procedures. 

• Responsible for protein/plate counts for service. 

• Responsible for (Preventative) Maintenance log in Chef’s office with engineering team. 

• Thorough check of all walk-ins to ensure proper storage and rotation. 

• Expert in plating using proper service ware. 

• Responsible for shift line-ups, informing F&B staff of specials and menu items no longer available. 

• Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary.  

• Keep par items ordered for dry storage and produce walk-in. 

• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials.  

• Ensure compliance with hotel policies, procedures, and standards with self and colleagues. 

• Ensure uniform and personal appearance are clean and professional. 

• Maintain confidentiality of proprietary information. 

• Embody the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars. 

QUALIFICATIONS & SKILLS: 

• Are organized and proficient at multitasking 

•  At least 1 year of related work experience. 

• Are a reliable team player willing to learn and adapt to new situations 

• Able to lift at least 50 lbs. 

• Proficient in verbal and written English communication 

• Able to stand for long periods of time 

• Food Handling certification (can be obtained during employment) 

Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor. 

Starwood Hotels is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodation, please visit People Operations. 

Please note that your job description is not an exhaustive of tasks and duties, but serves a guideline for daily duties, which may change from time to time.