Culinary Line Cook

Line Cook

The Line Cook is responsible for preparing, cooking, and presenting menu items according to established recipes, quality standards, and food safety guidelines. This position plays a key role in ensuring efficient kitchen operations and delivering high-quality food that exceeds guest expectations.

Key Responsibilities

• Prepare and cook menu items according to recipes, portion standards, and presentation guidelines.
• Set up and stock assigned cooking stations with all necessary ingredients and supplies.
• Ensure food is prepared and served in a timely manner during service periods.
• Maintain consistent food quality, taste, and appearance.
• Monitor food temperatures and follow food safety and sanitation procedures.
• Operate kitchen equipment safely and efficiently, including grills, fryers, ovens, broilers, and saut stations.
• Maintain a clean, organized, and sanitary workstation at all times.
• Assist with food preparation, inventory management, and product rotation using FIFO procedures.
• Communicate effectively with kitchen staff and management to ensure smooth operations.
• Report equipment issues, food shortages, and safety concerns promptly.
• Follow all company policies, health regulations, and workplace safety standards.

Equal Employment Opportunity Statement

We are an Equal Employment Opportunity employer and consider all qualified applicants without regard to any legally protected status.

Requirements

• Previous experience as a Line Cook, Cook, or in a similar kitchen role preferred.
• Knowledge of cooking techniques, food preparation methods, and kitchen operations.
• Ability to work in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to food quality.
• Ability to follow recipes and instructions accurately.
• Food Handler Certification preferred or required based on local regulations.
• Strong teamwork and communication skills.

Schedule

Flexible schedule required. Must be available to work weekends, holidays, mornings, evenings, and overtime as needed based on hotel occupancy, staffing needs, and business levels.