Senior Line Cook - Dean's

Responsibilities

• Mentor entry-level cooks and culinary apprentices; oversee daily prep and production
• Execute back-of-house (BOH) operations following F&B procedures, health codes, and federal guidelines
• Ensure proper food handling, storage, and sanitation at all times
• Help maintain food cost and labor cost targets
• Check ingredient freshness; uphold recipe standards and portion-use records
• Positively influence guest feedback through consistent food quality
• Foster a respectful, cooperative team culture

Qualifications

• Hands-on experience with commercial kitchen equipment
• Proficiency in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery
• Culinary degree or apprenticeship preferred — not required
• Ability to stand and work at a fast pace for extended periods

Benefits

• DailyPay — get paid when you need it
• Advanced scheduling with easy shift swapping via our app
• Unlimited employee referral bonuses
• 401(k) with company match
• Paid time off (PTO) with rollover
• Complimentary wellness tools
• Ledership development & tuition reimbursement
• Discounts on hotel rooms, dining, and travel
• Growth opportunities across multiple hotel properties in your market
• Employee Assistance Program (EAP)