AM Line Cook

Stonebridge Hospitality Management•Cherry Creek, NY

2d•$22 - $23

About The Position

The Line Cook prepares and cooks food according to hotel standards for quality and consistency. Working under a chef’s supervision, the role supports breakfast, lunch, dinner, banquets, and room service. The position focuses on pantry items, sandwiches, salads, and desserts while maintaining food safety and sanitation standards. The role is based in a kitchen with varying temperatures and exposure to cleaning chemicals, and requires flexibility to work long hours, including evenings, weekends, and holidays as needed. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

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 ensure consistent quality.
Experience in high-paced kitchen environments.
Safe Serve/Food Handler’s certification required.
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 sending it from the kitchen.
Keep the workspace fully stocked and follow opening and closing procedures.
Handle and store food items properly according to safety standards.
Prepare requisitions for supplies and food items as needed.
Follow written or verbal instructions from the Chef or supervisor.