Cook 2/Line Cook
About The Position
The Cook is responsible for preparing food items according to standardized recipes for the restaurants, room service, employee cafeteria, and banquets. The role maintains high standards for attractive and appetizing food while ensuring cleanliness, sanitation, and safety in kitchen and work areas, minimizing waste, and maximizing cost and production efficiency. The position supports restaurant and room service preparation and service, buffet and banquet food preparation, and employee cafeteria service. It also involves maintaining kitchen equipment and food storage, following hotel recipes and production charts, and complying with hotel, company, and Health Department requirements.
Requirements
- Culinary experience required.
- Thorough knowledge of menus and preparation requirements according to hotel standards.
- Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
- Knowledge of herbs and spices and their proper use.
- Ability to stand during the entire shift.
- Ability to withstand hot and cold temperature variations.
- Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Nice To Haves
- High school diploma or equivalent and/or experience in a hotel or related field preferred.
Responsibilities
- Maintain cleanliness and organization of all storage areas.
- Complete food and station preparation before restaurant opening so guests are served promptly during restaurant and room service operating hours.
- Prepare and display buffet food items according to hotel standards.
- Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
- Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
- Prepare banquet food as required, following specifications on Banquet Event Orders.
- Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Prepare foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
- Break down buffets and the kitchen line, and store food and equipment properly at the end of each meal period.
- Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits to avoid injury to self or other employees.
- Use Production Charts according to hotel standards.
- Support any kitchen position that needs assistance.
- Follow Health Department and company regulations for food, storage, and safety standards.
- Operate kitchen equipment and maintain its cleanliness.
- Maintain a “Clean As You Go” policy.
- Assist with storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Short-term and long-term disability insurance
- 401(k) retirement plan with employer matching contributions
- Paid holidays
- Paid vacation
- Paid sick leave in accordance with applicable law
- Employee assistance program (EAP)
- Educational opportunities and tuition reimbursement
- Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
