Line Cook

Line CookThe Line Cook is responsible for preparing, seasoning, and cooking high-quality menu items in accordance with luxury culinary standards, recipes, and food safety regulations. Operating within a high-end condo and hotel property, this professional works across various hot and cold stations (sauté, grill, garde manger, or pastry) to ensure rapid ticket times, consistent flavor profiles, and flawless presentation for restaurant guests, room service, and private events.Responsibilities include maintaining cleanliness and organization of all storage areas, completing necessary food and station preparation prior to the opening of the restaurant, preparing and displaying buffet food items according to the hotel standards, recognizing quality standards in fresh vegetables, fish, and dairy and meat products, maintaining a clean and sanitary environment with knowledge of proper handling, storage, and sanitation, preparing food for banquets as required, preparing and servicing food for the employee cafeteria, preparing all foods following hotel standard recipes, breaking down buffets and kitchen line, storing food and equipment properly at the end of each meal period, working banquet food station as scheduled, knowing the location and operation of all fire extinguishing equipment, practicing safe work habits at all times, using production charts as specified by hotel's standards, supporting any position in the kitchen that is in need of help, following all health department and company regulations in regards to food and storage standards and safety, operating and maintaining cleanliness of all kitchen equipment, maintaining a "Clean As You Go" policy, assisting in storage and rotation of food items according to hotel procedures, and signing keys out and back in under supervision as needed.Qualifications include a high school diploma or equivalent and/or experience in a hotel or a related field preferred, culinary experience required, flexible and long hours sometimes required, medium work, ability to stand during entire shift, ability to withstand temperature variations both hot and cold, thorough knowledge of menus and the preparation required according to hotel standards, proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking, and knowledge of herbs and spices and proper use of each.Benefits include medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance, 401(k) Retirement Plan with employer matching contributions, paid holidays, paid vacation, paid sick leave, employee assistance program (EAP), educational opportunities / tuition reimbursement, paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law.