What are the responsibilities and job description for the PM Line Cook position at Sheraton Imperial Hotel?
Company Description The Sheraton Imperial Hotel and Convention Center in Durham is conveniently located near Research Triangle Park and several major universities, including North Carolina State University, Duke University, UNC-Chapel Hill, and North Carolina Central University. The hotel serves guests visiting Raleigh, Chapel Hill, Cary, and the broader Triangle area. With 312 guest rooms, 19 suites, and 24 meeting rooms, boardrooms, and ballrooms, the property offers over 34,000 square feet of flexible event space. It hosts meetings, banquets, weddings, and events of up to 2,000 attendees, supported by comprehensive meeting services, a fully equipped business center with state-of-the-art technology, full catering, and adaptable event configurations. Team members work in a dynamic hospitality environment that focuses on service excellence and memorable guest experiences.
Role Description The PM Line Cook is a full-time, on-site role located in Cary, NC, responsible for preparing and cooking menu items during evening service in accordance with hotel standards and recipes. This role includes setting up and breaking down the line, ensuring all stations are properly stocked and organized, and maintaining high levels of food quality and presentation throughout service. The PM Line Cook coordinates with kitchen team members and expeditors to ensure timely order completion, adheres to food safety and sanitation guidelines, and assists with receiving, storing, and rotating inventory. Additional responsibilities may include prepping ingredients for upcoming services, communicating special requests or dietary needs to the team, and supporting a clean, efficient, and safe work environment.
Qualifications
Role Description The PM Line Cook is a full-time, on-site role located in Cary, NC, responsible for preparing and cooking menu items during evening service in accordance with hotel standards and recipes. This role includes setting up and breaking down the line, ensuring all stations are properly stocked and organized, and maintaining high levels of food quality and presentation throughout service. The PM Line Cook coordinates with kitchen team members and expeditors to ensure timely order completion, adheres to food safety and sanitation guidelines, and assists with receiving, storing, and rotating inventory. Additional responsibilities may include prepping ingredients for upcoming services, communicating special requests or dietary needs to the team, and supporting a clean, efficient, and safe work environment.
Qualifications
- Experience working as an expeditor or closely with expediting processes to coordinate ticket flow and timing between kitchen stations.
- Ability to apply project management skills to prioritize tasks, manage prep and service timelines, and support smooth kitchen operations.
- Knowledge of inspection and quality control practices to ensure food safety, cleanliness, and consistent presentation standards.
- Understanding of logistics management within a kitchen, including inventory rotation, supply organization, and efficient use of space and equipment.
- Previous line cook or similar back-of-house experience in a hotel, restaurant, or catering environment.
- Strong knife skills, familiarity with standard cooking techniques, and ability to follow recipes and portion guidelines accurately.
- Capacity to work standing for extended periods, lift and carry moderate weights, and perform in a fast-paced, high-volume environment.
- Reliable time management, teamwork, and communication skills, with a commitment to guest satisfaction and safety.
- Food safety certification (such as ServSafe) and knowledge of local health regulations preferred.