Line Cook

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. Hotel Valencia is part of Hotel Valencia Collection, which is a collection of hotels created for today’s passionate traveler. Each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond. JOB SUMMARY The PM Line Cook is responsible for preparing and cooking high-quality food in accordance with hotel standards. This position works efficiently in a fast-paced kitchen environment while maintaining consistency, proper food presentation, sanitation, and food safety standards. The PM Line Cook may prepare food for the restaurant, room service, banquets, catering events, and special functions. The position is responsible for proper station setup, preparation, execution of menu items, maintaining clean work areas, and supporting the overall success of the culinary team. ESSENTIAL DUTIES & FUNCTIONS Operational Responsibilities Prepare and cook menu items according to standardized recipes and specifications. Maintain consistent food quality, portion control, and presentation. Set up and stock assigned workstations before each service. Follow proper food handling, sanitation, and safety procedures. Monitor product quality and communicate shortages to the Sous Chef or Executive Chef. Properly store, label, date, and rotate food using FIFO procedures. Maintain a clean, organized, and safe workstation. Assist with restaurant, banquet, catering, and special event production as needed. Work efficiently during high-volume meal periods. Communicate and work effectively with chefs, cooks, servers, and other hotel team members. Minimize food waste and follow proper portion-control guidelines. Assist with receiving, storing, and organizing food products when needed. Follow all hotel policies, culinary standards, and health department regulations. Guest Services Have a positive attitude with internal and external guests and be an integral part of a positive and inclusive work environment Always apply the principles of trust, honesty, respect, integrity, and commitment. Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group. Team Support and Training Support fellow kitchen team members and assist in other areas when business demands require. Work collaboratively with chefs, cooks, stewards, and front-of-house team members. Help maintain a positive, respectful, and professional team environment. Assist with training new cooks on recipes, equipment, station procedures, sanitation, and hotel standards. Provide guidance and support to less experienced team members. Communicate effectively with supervisors and teammates regarding production needs, shortages, and operational concerns. Lead by example by demonstrating proper food safety, cleanliness, organization, and professional conduct. Help ensure smooth kitchen operations by stepping in where needed during high-volume periods. Participate in mandatory training and meetings. Must be comfortable using Paycom app or computers to complete training May use device (Alice App) to communicate with team members internally during shift to assign/ complete tasks. Communication Responsibilities Communicate clearly and professionally with chefs, cooks, stewards, servers, and other hotel team members. Provide timely updates regarding food preparation, product shortages, equipment issues, and station needs. Communicate effectively during service to ensure orders are prepared accurately and delivered on time. Listen to instructions and ask questions when clarification is needed. Report operational concerns, food safety issues, or workplace problems to the appropriate supervisor. Maintain respectful and professional communication, especially during busy or high-pressure situations. Support a positive team environment through open, honest, and constructive communication. Communicate important information during shift changes to ensure a smooth transition between team members. Safety & Compliance Follow all hotel, company, OSHA, and health department safety procedures. Maintain a clean, organized, and safe work environment always. Use knives, kitchen equipment, and machinery safely and according to training. Follow proper procedures for preventing slips, trips, falls, burns, and other workplace injuries. Wear required personal protective equipment (PPE), including non-slip shoes and other safety equipment as needed. Properly handle, label, and store cleaning chemicals and hazardous materials. Immediately report unsafe conditions, damaged equipment, accidents, injuries, or near misses to a supervisor. Follow proper lifting and material-handling procedures. Keep walkways, exits, and emergency equipment clear and accessible. Support a culture of safety by encouraging team members to follow safe work practices. BASICS Maintain cleanliness and organization in all work areas Display courteous behavior with guests and team members Report on any unsafe conditions immediately Ensure hotel equipment is in proper working condition Attend required meetings Follow company policies and procedures Perform any additional duties assigned by the supervisor Physical Requirements Standing/Walking: Frequent, with 7 to 8 hours a day Lifting/Carrying: Occasionally 5lbs-50lbs Other Physical Requirements: Physical abilities include frequent bending, reaching, and the ability to operate food and beverage equipment safely. PM Line cook team members must also possess good vision and dexterity. Working Environment Interior: Working in a variety of interior spaces, including dining rooms, bars, and banquet halls, especially the kitchen; fast paced and demanding, teamwork, working under stressful environments, dealing with guest issues. Exposed to hot and cold temperatures and a variety of surfaces, including tiles, carpet, wood flooring, and cement. Use of stairwells daily Exterior: Executing cooking in outdoor areas like patios and outdoor event spaces, while also dealing with weather conditions, customer service, and staff management. CANDIDATE PROFILE Education and Experience Minimum of 1 year in the culinary industry, full-service hotel experience a plus High School diploma or equivalent Food Handler’s Certification ESSENTIAL SKILLS AND QUALIFICATIONS Communicates effectively with others and has clear communication skills Works productively with a team Contributes to team results. Have high energy and a positive attitude Ability to follow safety guidelines. Formal culinary training preferred Strong verbal and written communication skills Effective time management and problem-solving skills Ability to work well with a team and demonstrate attention to detail Excellent organizational skills and interpersonal abilities BENEFITS Medical, Dental, Life insurance Paid Time Off Paid Community Service Days Click here to learn more Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force. Source: Hospitality Online #J-18808-Ljbffr