Hotel Line Cook

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