Line Cook

Join to apply for the Line Cook role at Driftwood Hospitality Management
.

This range is provided by Driftwood Hospitality Management. Your actual pay will be based on your skills and experience—talk with your recruiter to learn more.

$15.00/hr - $17.00/hr

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well‑defined strategies and objectives. Driftwood Hospitality Management is renowned for its fully integrated approach to hospitality services—providing outstanding client service. Our team is made up of the best talent in the hospitality industry, from every employee and position to each hotel.

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.

This description is a summary of primary responsibilities and qualifications. The hotel operates 24 hours a day, 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• 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 as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintains all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near‑misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well‑groomed appearance. (Specific standards outlined in team member handbook).
• Performs any related duties as requested by management.
• Assists other Kitchen Personnel when needed.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality