Line Cooks- SEASONAL
Ocean Place Resort & Spa
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.
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