Line Cook

Hilton Garden Inn Durham•Durham, NC

74d•Onsite

About The Position

The Cook is responsible for safely and efficiently preparing and cooking food that will keep our customers coming back. Our goal is to have customers tell us that our food and service is excellent! Olympia Hospitality and Hilton Garden Inn Durham/Medical Center create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community.

Requirements

Provide high-level customer service, communicate effectively with guests and team members, follow instructions, ability to learn quickly, pay attention to detail, and maintain composure when working under pressure
Safe and appropriate use and operation of kitchen equipment
Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
Speed in meal production while ensuring high-quality food
Minimum 2 years’ experience
High school diploma and/or equivalent work experience

Nice To Haves

Experience with receiving orders and inventory control helpful
Culinary Arts education preferred
Serve-Safe Certification preferred
Allergy Awareness Training preferred

Responsibilities

Prepare and cook menu items in accordance with recipes and quality standards.
Set up and stock stations with all necessary supplies.
Ensure freshness and quality of ingredients before cooking.
Maintain a clean and organized workstation, adhering to food safety standards and sanitation regulations.
Collaborate with kitchen team members to ensure timely and efficient service.
Monitor food inventory and communicate shortages or discrepancies to the appropriate personnel.
Follow proper portion control and presentation techniques.
Assist in the development of new menu items and specials.
Adhere to all company policies, procedures, and safety standards.