At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits, and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

At the Doubletree by Hilton Jacksonville Airport, we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Doubletree by Hilton Jacksonville Airport can mean for you!

The Line Cook is responsible for cost-effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state, and local regulations.

Primary Responsibility: Quality food preparation, production, and service for restaurants and related conference/banquet facilities. Aid to provide development to the culinary team; works closely with all line team members such as sous chefs, cooks of all levels, and service team.

Essential Job Functions:

• Provide superior service to our guests (internal and external) at all times.
• Prepare and produce all necessary food for operation as determined by culinary management.
• Ensure his/her station is adequately stocked and prep all items for service.
• Maintain the highest quality in all aspects, from freshness of product to product presentation.
• Ensure cleanliness of the kitchen and designated station.
• Ensure that all dishes are prepared in a timely manner.
• Perform portion control and minimize waste to keep cost within forecasted range.
• Prepare a wide variety of complex dishes to spec while following recipe and plating cards.
• Comply with applicable sanitary, health, safety, and personal hygiene standards.
• The proper use, operation, and maintenance of all kitchen equipment.
• The proper use of all production lists and control systems/activities.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate, and evaluate activities/services, exchange information, and resolve issues.
• Adhere to all standards and policies established by hotel management team.
• Execute & adhere to all brand standards as outlined in Hilton’s Clean Stay Program.
• Perform all other tasks as directed by the Executive Chef within the scope of food service duties.

Qualifications:

• 1-3 years of experience cooking in a restaurant, hotel, or resort.
• Understanding of cooking methods and procedures, and knife handling skills.
• Ability to perform tasks with accuracy, speed, and attention to detail.
• Frequent lifting, pushing, pulling, and carrying of weights up to 25 lbs. and occasionally greater.
• Frequent bending and/or kneeling throughout the day.
• Mobility throughout the hotel, all floors at times.
• Continuous standing required in varying degrees throughout the day.
• Basic to intermediate professional knowledge and skills in food preparation, cooking, and presentation.
• Basic organizational skills.
• Ability to learn and adapt quickly.
• Ability to deal effectively with a variety of company personnel.
• Must be organized and self-motivated.
• Must be able to lift and carry at least 50 lbs.
• Must be able to work a flexible schedule to include nights, weekends, and holidays.

• Comprehensive health insurance.
• Retirement plans with 401(k) and company match.
• Paid time off.
• On-site wellness programs.
• Local discounts.
• Employee rates on hotel stays.
• Ongoing training and development opportunities.

• 1-3 years of experience cooking in a restaurant, hotel, or resort.
• Understanding of cooking methods and procedures.
• Knife handling skills.
• Ability to perform tasks with accuracy, speed, and attention to detail.
• Basic to intermediate professional knowledge in food preparation, cooking, and presentation.
• Basic organizational skills.
• Ability to learn and adapt quickly.
• Must be organized and self-motivated.
• Ability to lift and carry at least 50 lbs.
• Flexible schedule to include nights, weekends, and holidays.