About the Role
The Line Cook is responsible for preparing high-quality, consistent meals according to recipes and standards. This includes maintaining a clean, sanitized workspace, ensuring impeccable food presentation, and delivering an exceptional dining experience that encourages repeat business.
Key Responsibilities
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Set up stations and prepare mise en place for service.
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Weigh and measure ingredients accurately.
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Prepare a variety of hot and cold foods, including meats, seafood, poultry, vegetables, and sauces.
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Ensure correct food temperatures and taste for quality before serving.
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Store and label food items per safe-handling procedures.
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Maintain a clean and organized kitchen at all times.
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Use kitchen equipment and tools according to manufacturer instructions.
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Follow closing procedures and checklists.
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Assist with inventory, ordering, and receiving supplies.
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Report maintenance issues or equipment malfunctions to the manager.
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Maintain positive working relationships with staff, guests, and supervisors.
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Perform other duties as assigned by management.
Qualifications
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High school diploma or equivalent vocational training.
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Food safety training and certification as required by law.
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Ability to work efficiently with attention to detail and minimal supervision.
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Strong interpersonal and communication skills.
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Physical ability to lift 60 lbs and stand for extended periods.
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Professional attitude, punctuality, and reliable attendance.
Benefits
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Paid time off (accrued)
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Medical, dental, and vision insurance for eligible employees
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401(k) with employer match after 90 days
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Flexible spending accounts
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Company-paid basic life and AD&D insurance (for eligible employees)
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Employee-paid short- and long-term disability
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Employee Assistance Program
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Hotel discount program
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