Full-Time Cook

Job Description

Job Description

Line Cook - Hotel Culinary Team

Restaurant | Breakfast | Banquets | Evening Reception

Build more than line-cook experience. This role is for a reliable, motivated cook who wants to learn multiple sides of a hotel food-and-beverage operation. You will work with the culinary team in the PM restaurant while also gaining hands-on experience supporting breakfast, banquets, and the hotel evening reception.

If you like variety, fast-paced teamwork, and the chance to grow your skills, this is a strong place to build your hospitality career.

What You Will Do

• Prepare, cook, and plate menu items for the PM restaurant according to recipes, quality standards, and ticket times.
• Support breakfast production and service, including food preparation, buffet setup, restocking, and breakdown when scheduled.
• Assist with banquet food production, event setup, buffet presentation, replenishment, and breakdown for meetings and special events.
• Support the hotel evening reception with food preparation, presentation, replenishment, and cleanup.
• Complete daily prep, portioning, labeling, food storage, and station setup so the kitchen is ready for service.
• Maintain a clean, organized, and food-safe work area throughout the shift.
• Communicate with cooks, servers, banquet team members, and leaders to keep service moving and solve problems quickly.
• Jump in where needed within the food-and-beverage operation based on business volume, events, staffing, and guest needs.

What We Are Looking For

• Dependable attendance and punctuality - the team must be able to count on you.
• Positive attitude, coachability, and a real willingness to learn.
• Comfortable working in a fast-paced kitchen and switching between different types of service.
• Basic cooking, knife, and food-handling skills.
• Previous kitchen experience is preferred, but strong candidates with the right attitude and work ethic will be considered.
• Ability to follow recipes, portion standards, sanitation procedures, and direction from culinary leadership.
• Team-first mindset - no "that is not my job" attitude when the operation needs support.
• Availability to work a flexible schedule that may include mornings, evenings, weekends, and holidays.

What You Can Learn Here

• Restaurant line execution and ticket-time discipline.
• High-volume breakfast and buffet operations.
• Banquet production and event execution.
• Hotel evening reception service and presentation.
• Food safety, prep systems, portion control, waste reduction, and kitchen organization.
• Broader hotel food-and-beverage experience that can prepare you for future lead cook, supervisor, banquet, or culinary leadership opportunities.