Line Cook

Job Summary

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and guest specifications, ensuring consistency of product and handling heavy food products.
• Visually inspects, selects, and uses only the highest‑standard food items in menu preparation.
• Checks and controls proper storage of product, monitors portion control, especially for specific cuts of meat, to maintain quality.
• Keeps all refrigeration, equipment, storage, and work areas clean and in working condition to comply with health department regulations.
• Maintains all logs, cooling, heating, and temperature records.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules, including department fire prevention and emergency procedures.
• Utilizes protective equipment and reports unsafe conditions, accidents, injuries, near‑misses, or property damage to management.
• Maintains a neat, clean, and well‑groomed appearance as outlined in the team member handbook.
• Performs any related duties as requested by management.
• Assists other kitchen personnel when needed.

Schedule

The hotel operates 24 hours a day, 7 days a week; shift days, start times, and weekly hours may vary to meet operational demands.

Qualifications

• 3 years cooking experience preferred; broiler cooking experience preferred.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of broiler and sauté cooking fundamentals.
• Good working knowledge of accepted sanitation standards.
• Knowledge of operating kitchen equipment such as stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills for recipes, measurements, requisition amounts, and portion sizes.
• Basic English language proficiency sufficient to understand inquiries and give simple instructions.
• Ability to comprehend and apply written product labeling instructions for safe product use.
• Ability to operate beverage equipment (e.g., coffee maker).

Physical Demands

• Ability to grasp, lift, carry, or move goods on a hand cart/truck weighing up to 100 lb.
• Sufficient manual dexterity to use kitchen tools such as knives, spoons, spatulas, tongs, and slicers.
• Ability to work in extreme temperature ranges and confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room discounts
• Employee food and beverage discounts