Line Cook: Broiler & Sauté Specialist in Hotel Kitchen
Listed on 2026-10-06
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Hospitality / Hotel / Catering
Driftwood Hospitality Management seeks a Line Cook responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other items on the front line station at a hotel property. The hotel operates 24 hours a day and 7 days a week, so shifts may vary in start times and hours worked.
Responsibilities include preparing daily lists, following recipes with math, inspecting ingredients, maintaining storage and sanitation, and ensuring a safe work environment while
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Broiler & Sauté Specialist in Hotel Kitchen role at Driftwood Hospitality Management?
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