Line Cook | Hotel Vance
About The Position
The Line Cook prepares menu items and daily preparations according to recipes, presentation standards, and guest specifications. The role cooks proteins to predetermined temperatures, adjusts preparations for flavor and presentation, and accommodates customer needs in a timely manner. The Cook I also leads small culinary teams during banquet execution and daily preparation, provides guidance to line cooks during service, and is responsible for opening and closing kitchen procedures. The position includes conducting inventory and monitoring product levels, ensuring replenishment needs are communicated to the Chef team, and maintaining sanitary food preparation areas and kitchen equipment. The Line Cook follows safe food handling and storage practices in accordance with local and state regulations, operates specialized kitchen equipment, and attends scheduled meetings and training sessions. Other tasks and related duties may be assigned based on business needs and management direction.
Requirements
- At least 5 years of industry experience.
- Ability to cook proteins to predetermined temperatures.
- Ability to cook and direct a banquet for up to 100 people with the help of a small team.
- Necessary state food handler’s license(s).
- Ability to read and comprehend simple instructions, short correspondence, and memos, and effectively present information in one-on-one and small-group situations to other employees.
- Working knowledge of all mother and minor sauces.
- Working knowledge of proper butchering techniques.
- Knowledge and mastery of specialized equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
- Knife skills and the ability to adjust preparations for flavor and accommodate customer needs in a timely manner.
Responsibilities
- Prepare menu items according to recipes, presentation standards, and guest specifications.
- Cook proteins to predetermined temperatures and ensure quality and consistency of dishes.
- Lead small culinary teams in banquet execution and daily preparation needs, including cooking and directing a banquet for up to 100 people with a small team.
- Follow proper food handling and storage practices in accordance with local and state regulations.
- Conduct inventory, monitor product levels, and communicate replenishment needs to the Chef team.
- Maintain sanitary and well-kept food preparation areas and kitchen equipment.
- Operate and maintain specialized kitchen equipment, including slicers, Robo-Coup, Hobart mixers, and convection ovens.
- Use knife skills and proper butchering techniques.
- Adjust preparations for flavor and presentation and accommodate guest needs in a timely manner.
- Provide direction and guidance to line cooks during service.
- Perform opening and closing kitchen procedures.
- Attend scheduled meetings and training sessions.
- Perform other tasks and related duties or special projects as assigned based on business needs and organizational goals.
Benefits
- Paid time off and holiday pay.
- Medical, dental, vision, and disability benefits.
- 401(k).
- HSA/FSA plans with employer contribution.
- Referral bonus.
- Discounted lodging, dining, spa, golf, and retail.
- Employee Assistance Program.
- Volunteer opportunities.
- Online learning platform.
- Third-party perks, including discounts on pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.
- Daily pay.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
