Line Cook

Stonebridge Hospitality Management•Houston, TX

4d•$16 - $18

About The Position

The Line Cook prepares and cooks food according to the hotel’s standards and quality. Working under the supervision of a chef, the Line Cook assists with breakfast, lunch, dinner, banquets, and room service while ensuring food consistency and safety. The position is based in Houston, Texas, is non-exempt, and pays $16.00–$18.00. It reports to the Executive Chef. The role works in a kitchen with varying temperatures and exposure to cleaning chemicals throughout the day. Flexibility to work long hours, including evenings, weekends, and holidays, is required 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 conversions.
Ability to follow recipes and instructions and ensure 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 for the shift before service begins.
Operate the cooking station efficiently and safely, following 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.
Produce high-quality food, with a focus on 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.