Line Cook at the Warbler Hotel

Progressive HR Strategies•New Orleans, LA

About The Position

The Line Cook executes the culinary language of The Warbler's Spanish restaurant with discipline, seasonality, and respect for ingredient quality. The role may work plancha, parrilla or wood fire, paella, garde manger, and pintxos production, while also supporting the pool bar's lighter, faster-paced menu and selected in-room dining needs. The Cook is expected to be technically sound, deeply organized, and proud of every plate that leaves the pass. The position requires availability for mornings, afternoons, evenings, late nights, weekends, holidays, menu testing, and special events. Shifts may rotate between restaurant production, pool-bar service, and in-room dining support depending on business needs. Compensation is $18.00 to $21.00 per hour. Team Members are eligible to receive benefits based on average hours worked and advancement opportunities.

Requirements

High school diploma or equivalent.
One to two years of professional line-cook, prep-cook, or comparable culinary experience.
Demonstrated knife skills, recipe execution, safe food handling, and ability to work a fast-paced service.
Ability to work nights, weekends, holidays, and in hot kitchen conditions.
Knowledge of plancha, parrilla/wood-fire, paella and rice cookery, garde manger, pintxos assembly, knife work, and precise plating.
Knowledge of Spanish pantry ingredients and techniques, including aioli, sofrito, romesco, jamón, conservas, olive oil, sherry vinegar, pimentón, escabeche, and seasonal seafood and produce.
Knowledge of food safety, including time and temperature control, cooling, reheating, labeling, FIFO, allergen cross-contact prevention, and sanitation.
Ability to read recipes, prep lists, BEOs, tickets, and pars; perform basic yield, portion, and conversion calculations.
Ability to stand and walk for up to 10 hours; bend, reach, crouch, climb, and perform repetitive cutting, stirring, lifting, and plating.
Ability to lift and carry up to 50 pounds and move product safely using carts and team-lift practices.
Ability to work around open flame, hot oil, grills, steam, knives, chilled storage, wet floors, noise, and cleaning chemicals.
Availability for mornings, afternoons, evenings, late nights, weekends, holidays, menu testing, and special events.

Nice To Haves

Experience with Spanish, Basque, Mediterranean, live-fire, seafood, or chef-driven cuisine.
Experience with plancha, grill/parrilla, rice cookery, garde manger, or high-volume resort/pool food service.
Culinary-school training.
ServSafe Food Protection Manager or equivalent certification.

Responsibilities

Set up, stock, and break down an assigned station according to prep lists, pars, recipes, sanitation standards, and the chef's service plan.
Execute plancha cookery with precise heat control, seasoning, timing, and recovery between pickups for seafood, vegetables, meats, and small plates.
Operate parrilla and/or wood-fire equipment safely, managing fire, ember zones, grill temperature, smoke, rest time, and product sequencing under chef direction.
Prepare paella and rice dishes using approved mise en place, stock, sofrito, rice, protein, and finishing procedures; maintain consistency in texture, seasoning, and socarrat where specified.
Produce garde manger and pintxos items with exact knife work, cold-chain discipline, portion control, fresh herbs, conservas, sauces, and clean, intentional plating.
Prepare and maintain foundational components including aioli, romesco, sofrito, escabeche, pickles, stocks, salsas, dressings, and approved seasonal garnishes.
Handle jamón, conservas, cheeses, seafood, produce, poultry, meat, and dry goods according to sourcing, storage, labeling, and cross-contact standards.
Execute pool-bar light fare with speed and visual appeal, adapting cooking and packaging to outdoor holding, guest movement, weather, and serviceware requirements.
Support selected in-room dining production with correct modifications, temperature protection, tray readiness, and ticket timing.
Taste, season, and quality-check food before it reaches the pass; communicate shortages, poor product, delays, refires, and equipment concerns early.
Maintain clean, safe work areas; complete temperature logs, cooling and reheating records, allergen procedures, waste tracking, and end-of-shift sanitation.
Receive coaching, participate in tastings and menu development as requested, and cross-train on stations while protecting execution standards.
Treat dietary restrictions and allergy tickets as controlled procedures; confirm questions with the chef and avoid unauthorized substitutions.
Maintain professional composure and clean language in open-kitchen or guest-adjacent areas, and keep stations disciplined and visually clean throughout service.
Collaborate respectfully with front-of-house, stewarding, and fellow cooks so service challenges are solved without blame.