COOK 2 at the Municipal Grand hotel

Job Description

Job Description

Line cook 2: Municipal Grand Hotel (opening May 2025)

Pay: Starting at $20

Management Company: Midnight Auteur

Sector: Luxury Independent Hotel

Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel

Reports to: Executive Chef, Sous Chefs

About Midnight Auteur

Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’

As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests.

Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you!

Cheers

Why Join Us?

At Hotel Municipal Grand, our culinary team is more than just a kitchen—we are a collective of passionate professionals committed to creating extraordinary dining experiences. If you’re looking for a place to refine your craft and be part of something meaningful, we’d love to welcome you to our team.

Our Purpose

We create meaningful experiences and connect people through modern classic hotels anchored by vibrant bars and restaurants.

Our Niche

We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food, and drink – hosted in a vibrant environment, rich with local culture and warm hospitality.

Core Values of Midnight Auteur:

• Curiosity – We learn and improve through active observation.

• A.B.K - We anticipate, prepare and execute with intention.

• Communication – We remove barriers through purposeful communication.

• Thoughtful – We engage with purpose and care.

• Connection – We build relationships and host with intuition, empathy and transparency.

The Role:

As a Cook II, you are a dedicated and skilled team member responsible for supporting our culinary operations by preparing and executing dishes with consistency and care. You have foundational experience in the kitchen, are eager to refine your skills, and thrive in a collaborative, fast-paced environment.

Core Duties & Responsibilities:

• Assist in preparing ingredients, mise en place, and cooking dishes to hotel standards.

• Work assigned stations (pantry, sauté, grill, fry) with growing independence and precision.

• Follow recipes and guidelines to ensure consistency, quality, and proper portioning.

• Support Line Cook I and senior culinary team in smooth service execution.

• Communicate effectively with fellow cooks and leadership to maintain a well-coordinated line.

• Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response.

• Be adaptable—jumping in where needed to ensure a seamless guest experience.

• Adhere to all food safety and sanitation regulations.

• Properly store, label, and rotate ingredients to maintain freshness and minimize waste.

• Keep a clean, organized workstation throughout prep and service.

• Absorb feedback and instruction from leadership, continuously improving your craft.

• Develop proficiency in additional kitchen stations over time.

• Stay engaged with menu changes, ingredient sourcing, and evolving kitchen techniques.

• Turn on and turn off all equipment needed for daily culinary operations before service and after service.

• Set all stations with correctly filled sanitation buckets and change them every 2 hours.

• Wear proper clean uniforms.

• Correctly reproduce all dishes during service as shown by the Chef promptly when orders are submitted.

• Follow the daily and weekly cleaning schedule to maintain the kitchen's cleanliness and sanitation.

• Break down the station and correctly store the prep/product after each shift.

• Fill out the station prep list after each shift.

• Call back all items that are called out by the chef or expeditor.

• Check products daily in walk-ins and consolidate, rotate, and ice down as needed.

• Set Station before service with proper mise en place.

• Put away any product being dropped off. Store any delivered items.

Physical Demands:

• The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting g to 25 pounds, occasionally lifting g to 50 pounds, sitting or standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

Required Qualifications:

• Previous experience working as a Line Cook or in a similar culinary role

• Demonstrates solid understanding of cooking techniques, flavor profiles, and food safety practices

• Pays attention to detail and can maintain consistency in food quality and presentation

• Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools

• Outstanding communication skills with the ability to interact effectively with team members

• Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings

• Patience and adaptability

• Self-motivated and a team player

Desired Qualifications:

• Have 2-3 years of Line Cook experience in a high-volume establishment

• Have sufficient skills, knowledge

Benefits Highlights

• The company offers short-term disability coverage and half-paid medical, dental, and vision insurance for employees only.

• Paid-Time-Off

• Eligible to participate in the company 401k program. The company does not currently match contributions.