Position Summary
The Line Cook is responsible for preparing and cooking menu items according to hotel recipes, quality standards, and food safety guidelines. This position plays a key role in delivering an exceptional dining experience by ensuring food is prepared accurately, efficiently, and consistently while maintaining a clean and organized work environment.
Essential Duties and Responsibilities
- Prepare and cook food items according to recipes, presentation standards, and portion controls.
- Set up and stock assigned kitchen stations with all necessary supplies before service.
- Ensure food quality, freshness, and consistency in every dish served.
- Maintain proper food handling, storage, labeling, and sanitation practices.
- Follow all health department regulations and hotel food safety standards.
- Monitor inventory levels and notify supervisors of shortages or needed supplies.
- Assist with receiving, storing, and rotating food products using FIFO (First In, First Out) procedures.
- Maintain cleanliness of workstations, kitchen equipment, and surrounding areas.
- Operate kitchen equipment safely and report maintenance concerns promptly.
- Work closely with culinary and service teams to ensure timely guest service.
- Assist with banquet, room service, restaurant, and special event food preparation as needed.
- Participate in daily kitchen cleaning and closing procedures.
- Perform other duties as assigned by management.
- Qualifications
- High school diploma or equivalent preferred.
- Previous cooking experience in a hotel, restaurant, resort, or commercial kitchen preferred.
- Basic knowledge of cooking techniques, food preparation, and kitchen operations.
- Food Handler Certification required
- Ability to follow recipes and standardized procedures.
- Excellent organizational and time-management skills.
- Ability to work effectively in a fast-paced environment.
Physical Requirements
- Ability to stand and walk for extended periods.
- Frequent bending, reaching, lifting, carrying, and pushing.
- Ability to lift up to 50 pounds.
- Ability to work in hot, cold, and humid kitchen environments.
- Manual dexterity required for handling kitchen tools and equipment.
Work Schedule
- Flexible schedule including mornings, evenings, weekends, and holidays.
- Overtime may be required based on business demands and special events.
Key Competencies
- Teamwork and collaboration
- Attention to detail
- Time management
- Food safety awareness
- Guest service focus
- Reliability and dependability
- Ability to work under pressure
