Line Cook

Stonebridge Hospitality Associates•New Orleans, LA

4d•Onsite

About The Position

The Line Cook prepares and cooks food according to the hotel’s standards for quality and consistency. Under a chef’s supervision, the position supports breakfast, lunch, dinner, banquets, and room service, with a focus on pantry items, sandwiches, salads, and desserts. The Line Cook prepares ingredients before service, operates a cooking station safely and efficiently, handles guest orders, and maintains food safety and sanitation standards. The role also includes inspecting dishes before they leave the kitchen, keeping the workspace stocked, following opening and closing procedures, and requesting supplies and food items as needed. The position is full-time and reports to the Executive Chef. The stated pay is $18.00.

Requirements

Associate's degree in culinary arts or equivalent from a two-year college or technical school, or six months to one year of related experience and/or training.
Strong knowledge of food preparation methods, including pantry items, sandwiches, salads, and desserts.
Ability to use cooking metrics and measurement conversion methods.
Ability to follow recipes and instructions and maintain consistent quality.
Experience in high-paced kitchen environments.
Required Safe Serve/Food Handler’s certification.
Excellent time-management and organizational skills.

Responsibilities

Prepare all ingredients before service begins.
Operate the cooking station efficiently and safely according to hotel standards.
Prepare food according to designated recipes and quality standards.
Maintain cleanliness and comply with food sanitation standards.
Use safe food handling, preparation, cooking, and storage methods.
Prepare high-quality pantry items, sandwiches, salads, and desserts.
Manage guest orders in a friendly and timely manner.
Visually inspect food before it leaves the kitchen.
Keep the workspace stocked and follow opening and closing procedures.
Handle and store food properly according to safety standards.
Prepare requisitions for supplies and food items as needed.
Follow written or verbal instructions from the Chef or supervisor.