Cook 2 Line Cook

TPG Hotels & Resorts•Warner Robins, GA

About The Position

Line Cooks prepare quality food cost-effectively and safely, following food preparation and handling procedures, policies, brand standards, and applicable federal, state, and local regulations. They promptly report emergencies, accidents, injuries, missing articles, damage, engineering items, and safety hazards to management. The role involves preparing and portioning ingredients, cooking menu items, organizing a cooking station, coordinating timing with kitchen staff, inspecting food quality, following food safety and sanitation practices, maintaining menu knowledge, and keeping stations and equipment clean. Line Cooks also monitor ingredient levels, communicate with the kitchen team, and adapt to other tasks as needed in a fast-paced kitchen. The work is performed in an interior hotel environment and involves physical activity, including extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. Flexible hours may include evenings, weekends, and holidays.

Requirements

One or more years of experience as a line cook or in a similar culinary role is preferred.
High school education plus schooling in culinary arts or a related major.
Knowledge of various cooking techniques and food preparation methods.
Ability to work under pressure and meet timing requirements.
Basic understanding of food safety and sanitation practices.
Ability to work in a team-oriented environment.
Willingness to work flexible hours, including evenings, weekends, and holidays.
Ability to stand and walk for extended periods; climb, bend, reach, pull, push, kneel, and lift up to 50 pounds.

Nice To Haves

One or more years of previous experience as a line cook or in a similar culinary role is preferred.

Responsibilities

Prepare and portion ingredients for dishes according to recipes and guidelines, ensuring consistency in taste, texture, and presentation.
Cook and grill menu items, including meats, seafood, vegetables, and sauces, with precision and attention to detail.
Set up and organize the cooking station with necessary tools, equipment, and ingredients before service.
Coordinate with kitchen staff so dish components are ready at the same time, maintaining efficiency during busy periods.
Inspect ingredients and finished dishes for quality, taste, and appearance, and promptly address issues.
Follow food safety and sanitation practices to prevent cross-contamination, spoilage, and health hazards.
Understand menu offerings, ingredients, preparation methods, and plating techniques; assist with menu changes and updates.
Keep the cooking station clean and organized and ensure equipment and utensils are properly maintained.
Monitor ingredient levels and notify the kitchen manager or chef about shortages or stock requirements.
Collaborate and communicate effectively with the kitchen team while maintaining a positive working environment.
Adapt to different tasks and responsibilities as needed in a fast-paced kitchen.
Promptly report emergencies, accidents, injuries, missing articles, damage, engineering items, and safety hazards to management.