Lead Closing Cook: Municipal Grand Hotel

Pay: Starting at $24

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.

The Role:

As a Cook I, you are a key player in crafting exceptional dishes that delight our guests. You bring precision, passion, and a deep respect for quality ingredients, working alongside a talented team to ensure every plate tells a story. You thrive in a fast-paced, collaborative kitchen and take pride in the details—because great hospitality starts with great food.

Core Duties & Responsibilities:

• 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.

• Prep all menu items following recipes exactly as given to meet proper par levels needed for service.

• Wear proper clean uniforms.

• Correctly reproduce all dishes during service as shown by the Chef promptly when orders are submitted. Prepare ingredients and cook dishes to the highest standards of flavor, presentation, and consistency.

• Operate various kitchen stations (grill, sauté, fry, garde-manger) with skill and efficiency.

• Work closely with the culinary and service teams to ensure seamless, timely service.

• Support a positive kitchen culture—teamwork, professionalism, and respect are essential.

• Communicate effectively with chefs and colleagues to maintain a smooth workflow.

• 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.

• Follow all food safety and sanitation protocols to ensure a clean, organized, and compliant kitchen.

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

• Assist in receiving, stocking, and rotating inventory with attention to quality control.

• Stay curious and engaged—whether it’s learning new techniques or contributing to menu innovations.

• Take direction and feedback from leadership with enthusiasm and a growth mindset.

• Adapt to the rhythm of service, maintaining focus and grace under pressure.

• 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.

• Set Station before service with proper mise en place.

• Store any delivered products.

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:

• 3 years of professional kitchen experience (fine dining, boutique hotels, or high-volume restaurants preferred).

• 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

• A passion for hospitality and a deep appreciation for quality ingredients and technique.

• Strong knife skills, cooking fundamentals, and familiarity with multiple kitchen stations.

• Ability to work efficiently under pressure while maintaining precision and consistency.

• A team-first mentality—collaboration and communication are key.

• Flexibility to work evenings, weekends, and holidays as needed.

• 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