Line Cook

Prepare, cook, and plate food for restaurants, lounges, banquets, and special events while maintaining established quality, consistency, portion control, and food safety standards. .

• Prepare, cook, and plate menu items according to standardized recipes, portion specifications, presentation standards, and production timelines.
• Set up and maintain assigned workstations with all required mise en place to support restaurant, banquet, catering, and special event service.
• Maintain the highest standards of food quality, consistency, sanitation, and food safety in compliance with HACCP principles and health department regulations.
• Communicate effectively with the Sous Chef and culinary leadership regarding production needs, inventory levels, equipment concerns, and operational priorities.
• Maintain a clean, organized, and safe work area throughout each shift, including proper storage, labeling, rotation (FIFO), and handling of food products.
• Operate kitchen equipment safely and efficiently while adhering to all company safety policies and procedures.
• Assist with receiving, stocking, and inventory control as assigned.
• Support team members and other hotel departments to ensure efficient operations and exceptional guest satisfaction.
• Perform additional duties as assigned.

Participate in hotel and departmental initiatives that support continuous improvement, operational efficiency, and exceptional guest service.

Assist with cross-training and support other culinary stations or outlets as business demands require.

Contribute ideas for improving food quality, production methods, workflow, and kitchen organization.

Attend required departmental meetings, training sessions, and food safety programs.

Support inventory, receiving, stocking, and kitchen organization as assigned.

Perform additional duties as assigned to support the successful operation of the Culinary Department.

• Participate, support and make recommendations for ongoing hotel programs with continuous improvement.

The individual must possess the following knowledge, skills, and abilities and demonstrate the ability to perform the essential functions of the position, with or without reasonable accommodation:

• Ability to read, write, speak, and understand English to effectively communicate with managers and team members.
• Strong verbal communication and teamwork skills.
• Ability to read, understand, and accurately follow standardized recipes, production sheets, and written instructions.
• Knowledge of basic culinary techniques, food preparation methods, knife skills, and cooking procedures.
• Understanding of food safety, sanitation, HACCP principles, and proper food handling practices.
• Knowledge of portion control, food presentation, quality standards, and consistency.
• Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, slicers, mixers, and other food preparation equipment.
• Ability to prioritize multiple tasks and work efficiently in a fast-paced, high-volume kitchen environment.
• Basic math skills for measuring ingredients, following recipes, and portioning food.
• Ability to maintain organization, cleanliness, and attention to detail while meeting production timelines.
• Ability to set up, maintain, and break down buffet displays and banquet stations, as assigned.

• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.

The employee must be able to:

• Work primarily indoors in a commercial kitchen environment, including exposure to refrigerated areas (approximately
  -10°F) and high-temperature cooking environments (up to 110°F).
• Stand and walk for extended periods…