Line Cook at The Warbler Hotel

Progressive HR Strategies • New Orleans, LA

6h • Onsite

About The Position

The Line Cook executes the culinary language of The Warbler's Spanish restaurant with discipline, seasonality, and respect for ingredient quality. This 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.

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.
• Availability for mornings, afternoons, evenings, late nights, weekends, holidays, menu testing, and special events is required.
• Shifts may rotate between restaurant production, pool-bar service, and in-room dining support depending on business needs.
• Stand and walk for up to 10 hours; bend, reach, crouch, climb, and perform repetitive cutting, stirring, lifting, and plating.
• Lift and carry up to 50 pounds; move product safely using carts and team-lift practices.
• Work around open flame, hot oil, grills, steam, knives, chilled storage, wet floors, noise, and cleaning chemicals.
• [State/local food-handler certification]
• [Allergen-awareness, fire-safety, and chemical-safety training]

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.
• ServSafe Food Protection Manager or state equivalent, preferred/required as assigned

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 all 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.
• Cook with the understanding that every garnish, temperature, and pickup is visible to a luxury guest; consistency is hospitality.
• Treat dietary restrictions and allergy tickets as controlled procedures, not preferences; confirm questions with the chef and avoid unauthorized substitutions.
• Maintain professional composure and clean language in open-kitchen or guest-adjacent areas.
• Keep stations disciplined and visually clean throughout service; an organized line supports calm, precise service.
• Collaborate respectfully with front-of-house, stewarding, and fellow cooks so that service challenges are solved without blame.

Benefits

• Team Members are eligible to receive benefits based on average hours worked and advancement opportunities.

What This Job Offers

• Career Level: Entry Level
• Education Level: High school or GED