Cook II

Job Title: Line Cook II (Hotel Kitchen)

Position Summary:
The Line Cook II is responsible for preparing and cooking menu items according to established recipes and standards in a hotel kitchen. This role requires solid culinary skills, attention to detail, and the ability to work efficiently as part of a team to ensure high-quality food production for hotel guests, banquets, and dining outlets.

Key Responsibilities:

• Prepare, season, and cook food items in assigned station(s) (e.g., grill, sauté, garde manger, or banquet line).
• Follow standardized recipes, portion controls, and presentation specifications.
• Maintain consistency and quality in all dishes served.
• Assist with daily mise en place, prep work, and station setup.
• Ensure proper food storage, labeling, and rotation (FIFO).
• Maintain a clean, organized, and sanitary work environment in compliance with health and safety regulations.
• Assist in receiving and storing deliveries.
• Support banquet and catering functions as needed.
• Collaborate with kitchen team members to ensure timely service during high-volume periods.
• Report equipment issues or food quality concerns to supervisors.
• Adhere to all hotel policies and procedures.

Qualifications:

• 1–3 years of experience in a professional kitchen, preferably in a hotel or high-volume environment.
• Basic knowledge of cooking techniques, knife skills, and food safety practices.
• Ability to work multiple stations with minimal supervision.
• Strong time management and organizational skills.
• Flexibility to work evenings, weekends, holidays, and varying shifts.
• Culinary degree or equivalent training preferred but not required.

Physical Requirements:

• Ability to stand for extended periods.
• Lift and carry up to 40–50 lbs.
• Work in a hot, fast-paced environment.

Work Environment:

• Commercial kitchen within a hotel setting, supporting restaurants, room service, and banquet operations.
• Fast-paced, team-oriented environment with fluctuating volume based on occupancy and events.