The purpose of a Line Cook is to prepare and cook food that is consistent with the hotel’s standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service.

Essential Duties and Responsibilities:

• Knowledgeable of all menu items on scheduled shift (am/pm).
• Prepares all ingredients for the shift before service begins.
• Operates station in an efficient, safe manner.
• Practices serve-safe methods in preparing, cooking, holding, and storing all food items.
• Able to perform repetitive work.
• Knowledgeable of cooking procedures focusing on pantry items, prepping, sandwiches, salads, and desserts.
• Responsible for producing excellent quality.
• Follow opening and closing procedures.
• Able to work in a high pace and hot environment.
• Keep workspace fully stocked.
• Able to follow written or verbal instructions.
• Proper handling and storage of all food items.
• Prepare food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Manage guest orders in a friendly, timely, and efficient manner.
• Ensure knowledge of menu and all food products.
• Visually inspect all food sent from the kitchen.
• Prepare requisitions for supplies and food items as needed.
• Uses proper knife skills.
• Maintains regular attendance and is consistently on time.
• Observes work, break, and meal periods in compliance with standards.
• Maintains high standards of personal appearance and grooming, including compliance with the dress code.
• Performs any other duties as requested by supervisor.

Desired Competencies, Work Skills, And Knowledge:

• Demonstrates a high quality of work and provides the best possible service to clients and customers.
• Meets or exceeds productivity standards and produces adequate volume of work efficiently.
• Demonstrates excellent customer service skills and responds to requests for service and assistance.
• Takes initiative and includes appropriate people in decision-making.
• Takes accountability for job performance and works independently.
• Demonstrates exemplary dependability and reliability.

Education and Experience Requirements:

• Associate's degree (A. A.) or equivalent from a two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

Certificates and Licenses:

• Safe Serve/Food Handler’s Card.

Work Environment:

• Kitchen environment with varying degrees in temperature.
• Exposure to cleaning chemicals throughout the day.
• Minimal to moderate noise levels consistent with hotel environment.

Physical Demands:

• Flexible and long hours sometimes required.
• Medium work – Exerting up to 50 lbs. of force occasionally, and/or 20 lbs of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand and/or walk for long periods of time or during entire shift.

Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.

• Competitive hourly wage of $15/hr.
• Opportunity for flexible and long hours.
• Equal employment opportunity for all associates.
• Reasonable accommodations for qualified individuals with disabilities.

• Associate's degree or equivalent experience in culinary arts.
• Knowledge of cooking procedures, particularly with pantry items, prepping, sandwiches, salads, and desserts.
• Ability to use cooking metrics and conversion methods.
• Strong customer service skills and ability to work independently.
• Safe Serve/Food Handler’s Card.