Line Cook – Grand Gardner Hotel

Urschel, a 100% employee-owned company, is seeking a dedicated and service-focused hospitality leader to join the opening team of the new Grand Gardner Hotel as Line Cook. The Grand Gardner Hotel is an Urschel Development property located in Downtown Valparaiso, IN. Urschel Development is a fully owned subsidiary of Urschel Laboratories located in Chesterton, Indiana.

This independent boutique hotel is located on a quiet, tree‑lined street just steps away from downtown Valparaiso. Designed to feel welcoming to both guests and employees, it features 58 rooms and suites, a speakeasy, banquet space, and inviting shared spaces. This is a place built on teamwork, hands‑on training, and growth. Employees are encouraged to learn, share ideas, and take pride in creating great guest experiences, all while being part of a supportive, close‑knitted team.

• Employee Stock Ownership Plan (ESOP), Stock Issued Annually
• Accrued Paid Time Off & Holiday Pay
• Health, Dental, & Vision Insurance
• Free Health Clinic (Available to Employees and Their Dependents)
• 401(k) with Employer Matching
• Free Life Insurance
• Hotel stay and on‑property dining discounts
• Flexible scheduling whenever possible
• Free 24/7 Access to an Onsite Workout Center with Personal Trainers @ Urschel’s Chesterton Facility
• Professional Development Support Support for Community Involvement/Philanthropy

The Line Cook is responsible for the consistent, high-quality preparation and presentation of menu items for both restaurant and banquet functions. This role requires the ability to operate and maintain a wide range of kitchen equipment while adhering to strict cleanliness, food storage, and safety protocols. The Line Cook manages station inventory to prevent shortages, practices diligent waste reduction, and collaborates with the culinary team to ensure timely and accurate service for all guests.

The ideal candidate is a disciplined culinary professional with comprehensive knowledge of food safety and kitchen procedures. The role requires the physical ability to stand for 8 hours, move quickly based on guest needs, and lift up to 80 pounds. Proficiency with equipment such as fryers, broilers, meat slicers, and industrial mixers is essential. A positive, team-oriented attitude and a commitment to maintaining professional appearance and attendance standards are required.

EEO/Veteran/Disability