Line Cook

About the Role

The Line Cook is the principal restaurant and room-service cook for breakfast, lunch, and dinner. You will ensure all food is consistently and properly prepared in a timely manner while maintaining the finest quality. Special emphasis is placed on accommodating guest preferences, flexibility with work assignments, efficiency, quality, and a social demeanor that contributes to a hospitable environment.

Responsibilities

• Provide pleasant and professional service to all hotel guests.
• Prepare all restaurant and room-service foods per menu specifications using skills including grill, sauté, fry, bake, and cold prep.
• Prep and execute daily specials.
• Maintain high standards in food safety through adherence to all food safety and sanitation standards.
• Daily check of expiration items, freshness quality, cooler temperatures, rotation, out-of-stock items, and waste levels.
• Maintain ongoing communication and collaboration with staff to achieve high levels of cooperation and service excellence.
• Assist in maintaining the cleanliness of the line and kitchen.
• Properly stock for meal-period service and re-stock items for the next shift.
• Properly maintain all work equipment, tools, and supplies.
• Adhere to fryer oil schedule and guidelines.
• Communicate any equipment needs or malfunctions immediately.
• Respond to guest requests and inquiries with appropriate sensitivity and immediacy.

Schedule

Available shifts are 6am–2pm or 2pm–11pm. Weekend availability is required for both shifts.

Pay

$18–$19 per hour.

Benefits

• Competitive compensation package.
• Full benefits package.
• Flexible scheduling.
• Extensive training and opportunities to advance.
• Free employee parking.