Line Cook

About the role

TOURISTS’ goal in all positions is to exceed expectations of our guests. The Kitchen staff contributes to that experience by providing service that includes, but is not limited to, planning, executing, or coordinating food service for multiple venues within the Property. The Kitchen staff interacts with the Food and Beverage team to ensure timely service and appropriate presentation. Other tasks may be assigned based on property needs.

The Kitchen staff must develop and maintain the company’s culture, values and reputation in the public eye, and with all staff, guests, vendors and partners.

• Cook and prepare foods using standardized recipes, while maintaining kitchen guidelines, policies, and procedures.
• Comply with food safety regulations.
• Ensure that all equipment is maintained in clean, safe working condition.
• When on-site at the Hotel, it is required that all staff are well mannered, well- spoken and appropriately dressed at all times.
• Maintain positive and professional external and interpersonal communications with guests and other hotel staff.
• Maintain a high level of cleanliness and safety in work areas.
• Ensure that all equipment is maintained in good, safe working condition and let management know if anything needs to be fixed.
• Keep abreast of and comply with safety and emergency procedures and OSHA requirements.
• Attend relevant meetings.
• Any and all other duties as assigned by management.

• High School diploma or general education degree (GED).
• Certificates, licenses, and/or identification cards as required by the U.S. Department of Justice to verify employment eligibility.
• Ability to multi-task in a fast-paced meal service period.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Kitchen staff will work in multiple environments within the property, some of which are restrictive in size.
• Position is responsible for handling heavy containers of hot food and liquids and engaging with hot ovens, grills and stovetops.
• This position requires exposure to the climate variations of a commercial kitchen environment.