Line Cooks- SEASONAL

Line Cook

The Line Cook is responsible for preparing and cooking menu items with minimal supervision while maintaining high standards of food quality, consistency, and sanitation. This position supports daily kitchen operations by working assigned stations, following standardized recipes, and assisting with prep and service for restaurant, banquet, and catering functions. The Line Cook demonstrates strong foundational culinary skills and contributes to an efficient, organized kitchen environment. This is a seasonal position starting from mid May to mid September.

Education & Experience:

• Minimum of 2 years of kitchen or line cook experience in a hotel, restaurant, or hospitality environment required
• Culinary school training or equivalent hands-on experience preferred
• High school diploma or equivalent required
• Working knowledge of cooking methods, knife skills, and kitchen equipment
• Food safety certification required or must be obtained within required timeframe (ServSafe or equivalent)

Physical requirements:

• Flexible schedule including early mornings, evenings, weekends, and holidays
• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently
• Ability to stand and walk for extended periods of time
• Ability to bend, reach, stoop, and perform repetitive motions throughout shift
• Ability to work in hot, cold, and fast-paced kitchen environments

Maintain a professional, organized, and team-oriented demeanor

Communicate effectively with chefs, kitchen staff, and leadership

Ability to follow recipes, prep lists, and production schedules accurately

Demonstrate attention to detail, consistency, and time management

Attend all required hotel meetings and training sessions

Maintain regular attendance in compliance with hotel scheduling requirements

Maintain high standards of personal hygiene, grooming, and uniform standards

Comply with all food safety, sanitation, and safety regulations

Maintain confidentiality of hotel and operational information

Perform other duties as assigned by management

Prepare and cook menu items according to standardized recipes and presentation guidelines

Operate assigned cooking stations independently during service periods

Assist with food preparation for banquets, catering, and special events

Maintain cleanliness and organization of workstations, equipment, and storage areas

Ensure proper labeling, dating, and storage of food products

Monitor food quality, freshness, and portion control

Assist with inventory control, stocking, and proper rotation of food items

Follow proper knife handling, equipment use, and safety procedures

Support and mentor Cook I staff as needed

Assist with opening and closing kitchen duties, including cleaning and sanitation tasks

This position pays $16 - $25/hr dependent on experience.

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.