PM Line Cook

Stonebridge Hospitality Associates•Denver, CO

About The Position

The Line Cook prepares and cooks food according to hotel standards for quality and consistency. Under a chef’s supervision, the role supports breakfast, lunch, dinner, banquets, and room service. The Line Cook prepares ingredients before service, operates a cooking station, prepares menu items to recipes and quality standards, and handles guest orders promptly and courteously. The role also includes inspecting finished food, keeping the workspace stocked and clean, following opening and closing procedures, safely handling and storing food, and preparing supply and food requisitions as needed. The position works in a kitchen with varying temperatures and exposure to cleaning chemicals. Long hours, including evenings, weekends, and holidays, may be required. Reasonable accommodations may be made for qualified individuals with disabilities.

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 items 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 stocked and follow opening and closing procedures.
Handle and store food items properly in accordance with safety standards.
Prepare requisitions for supplies and food items as needed.
Follow written or verbal instructions from the Chef or supervisor.