LINE COOK / PREP COOKSedona Rouge Hotel & SpaSedona, AZ
A property of: Springboard Hospitality (formerly OLS Hotels & Resorts)
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Job Description

Job Details

Job Location: Sedona Rouge Hotel & Spa - Sedona, AZ

Position Type: Full Time

Salary Range: Undisclosed

LINE COOK / PREP COOK - Sedona Rouge Offers $500 Sign-On Bonus*

Your passion is cooking!

You are an excellent multi-tasker who thrives in a fast-paced environment.

You have an impeccable eye for detail and anticipate the needs of your team as you all execute an unforgettable feast.

Do you agree? If so, you may just be our future LINE COOK / PREP COOK.

Sign-On Bonus* Awaits (* If hired now, this position pays $500 Sign-On Bonus---paid in two installments after 30 and 60 days of continuous employment) plus you will enjoy team member perks such as Paid Time Off (PTO), Team Member and Friends and Family Travel Discounts.

If Interested, please apply at > Careers

Springboard Hospitality is an EEO/M/F/D/V Employer

Here's what the job would look like:

As the Line Cook / Prep Cook, you will prepare all food items, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. You will be responsible for the appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud.

Here are your responsibilities:
  • Ensure the preparation station and the kitchen are set up and stocked
  • Prepare food for service such as chopping vegetables, cutting meat, and preparing sauces
  • Report to the executive chef and follow instructions
  • Make sure food preparation and storage areas meet health and safety standards.
  • Clean prep areas and take care of leftovers.
  • Stock inventory and supplies appropriately.
  • Cook menu items with the support of the kitchen staff
  • Ensure that food comes out simultaneously, in high quality, and in a timely fashion
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

You may be assigned the following:
  • To assist in cross-training associates and train new associates in their positions on the service line.
  • To assist the Sous Chef and Executive Chef in maintaining standards of quality and appears on the front line.
  • Perform special projects and other responsibilities as assigned.

These are what the job requires:
  • Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
  • Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
  • Read and abide by all the regulations and rules of conduct stated in the associate handbook.
  • Proven cooking experience
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with the industry's best practices
  • Culinary school diploma
  • Ability to perform essential functions of position

Job Requirements


Job Details

Entry level

About this location

room Count:
location Type:




Family Medical Leave
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Sedona Rouge Hotel & Spa
Sedona Rouge Hotel & Spashow more
Address2250 West Hwy 89A, Sedona, AZ, 86336 View map
Property typeHotel 
room Count51-100 
location TypeUrban 

People (3)

Claudia JacksonSenior Vice President of OperationsClaudia Jackson has more than 30 years of experience in the hotel industry. She has worked with a variety of hotel companies in sales and marketing, including Embassy Suites, Intercontinental Hotel Group / Holiday Inn, Marriott, Radisson Hotels, and independent boutique properties. Prior to joining the OLS corporate executive team, Claudia held director of sales positions at several OLS-managed properties and also served as general manager of Le Montrose Suite Hotel in West Hollywood.
Martti MannojaExecutive Vice President/Chief Operating OfficerMartti Mannoja’s 40-plus years of hospitality experience drives operational efficiencies across all OLS properties. Before joining the OLS team in 1991, he served as corporate director of reporting/assistant corporate controller for Colony Hotels & Resorts. Martti also spent 13 years with the Radisson Hotel Corporation in various senior-level financial management positions.
Benjamin RafterCEOBen Rafter leads growth, strategy and hotel revenue generation for OLS. Before joining, he was president and CEO of Aqua Hospitality and president of Aston Hotels & Resorts — the largest hotel operator in the Waikiki market. Previously, Ben grew Aqua Hospitality fivefold in less than four years, from a small Waikiki operator to the only hotel company on all six Hawaii tourism islands. Also while at Aqua, Ben completed more than 20 renovations as well as new, ground-up developments. He was so confident of the Aqua team’s operational capabilities he placed his personal cell phone number in all of Aqua’s hotel rooms. When the company was sold to Interval Leisure Group (IILG, Aston’s parent), Ben estimated his number was accessible to more than 2 million visitors to Hawaii a year. Prior to Aqua, he spent more than 15 years guiding successful tech companies. In various roles he created global innovation centers, acted as a principal strategist for G2000 and startup companies, and founded companies of his own. In 1996, he co-founded Innerlinx (LiveBid), which was acquired by Ben began his career in the distribution department of Westin Hotels & Resorts.

Culture (1)

Powered By The Brightest Minds In BusinessOur people are the cornerstone of the OLS experience. Call it our culture. Call it a family. We believe in nourishing talent, motivating creativity, and supporting our employees’ ambitions with compassion and respect. We like to see our associates grow within the ranks and thrive at every level. As a result, our team members are at the top of their game. They’re known in the industry for ‘getting it right the first time.’ They’re empowered, innovative, and authentically love serving our guests.
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Springboard Hospitality (formerly OLS Hotels & Resorts)