Line Cook

Stonebridge Hospitality Associates•Houston, TX

2d•Onsite

About The Position

The Line Cook prepares and cooks food according to hotel standards for quality and consistency. Working under the supervision of a chef, the position supports breakfast, lunch, dinner, banquets, and room service. The role includes preparing ingredients before service, operating a cooking station safely and efficiently, producing food such as pantry items, sandwiches, salads, and desserts, and ensuring guest orders are handled promptly and courteously. The Line Cook also inspects food before it leaves the kitchen, maintains a stocked and clean workspace, follows food-safety and sanitation practices, stores food properly, prepares supply and food requisitions as needed, and follows instructions from the Chef or supervisor. The work takes place in a kitchen with varying temperatures and exposure to cleaning chemicals. Flexibility to work long hours, including evenings, weekends, and holidays, is required as needed. 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 maintain consistent quality.
Experience in high-paced kitchen environments.
Current Safe Serve/Food Handler’s certification is required.
Excellent time management and organizational skills.

Responsibilities

Prepare all ingredients for the shift 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.
Produce high-quality pantry items, sandwiches, salads, and desserts.
Handle 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 according to safety standards.
Prepare requisitions for supplies and food items as needed.
Follow written or verbal instructions from the Chef or supervisor.