Line Cook

The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Duties & Responsibilities: 

• Have thorough knowledge of menus and the preparation required, according to hotel standards.

• Maintain cleanliness and organization of all storage areas.

• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.

• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.

• Work banquet food station as scheduled by the Executive Chef or Executive Sous Chef.

• Practice safe work habits at all times to avoid possible injury to self or other employees.

• Use Production Charts as specified by hotel’s standards.

• Be able to support any position in the Kitchen that is in need of help.

• Follow all Health Department and Company regulations in regards to food and storage standards and safety.

• Any other job-related duties assigned by manager or supervisor.

Physical requirements:

• Flexible and long hours sometimes required.

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift

• Ability to withstand temperature variations both hot and cold.

Education & Experience: 

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• 2 years of Culinary experience (preferred)