Exp. Line Cook $18 - $22

Hotel Monteleone•New Orleans, LA

About The Position

Hotel Monteleone is seeking experienced, detail-oriented Line Cooks with at least one year of experience in an upscale restaurant, luxury hotel, or full-service kitchen environment. The ideal candidate is passionate about culinary excellence, thrives in a fast-paced environment, takes pride in consistency and presentation, and is committed to delivering an exceptional dining experience for every guest. Experience in pasta production, fish fabrication, pizza preparation, or hearth-oven cooking is highly desirable. Line Cooks prepare menu items across multiple stations and complete prep assignments while maintaining food quality, timing, consistency, and presentation. They follow recipes and food-safety practices, maintain a clean and organized station, and collaborate with culinary leadership and service teams to accommodate guest requests, dietary restrictions, allergies, and VIP amenities. The role supports Hotel Monteleone’s commitment to world-class guest experiences and an exciting new restaurant opening.

Requirements

At least one year of experience in an upscale restaurant, luxury hotel, or full-service kitchen environment.
Attention to detail and ability to maintain efficiency in a high-volume environment.
Ability to follow recipes, plating specifications, portion-control guidelines, and food-safety practices.
Safe and efficient knife skills and proper equipment usage.
Ability to work collaboratively and communicate effectively.
Professionalism and openness to coaching and feedback.

Nice To Haves

Experience in pasta production, fish fabrication, pizza preparation, or hearth-oven cooking.

Responsibilities

Prepare and execute menu items across stations including sauté, pasta, pizza, and pantry while maintaining timing, consistency, and presentation.
Follow standardized recipes, plating specifications, and portion-control guidelines.
Maintain high standards of food quality, presentation, and consistency during service.
Store, handle, and use products appropriately to minimize waste and control costs.
Complete daily prep assignments accurately and on schedule.
Set up, stock, and maintain station readiness throughout service.
Rotate products using FIFO practices.
Use safe and efficient knife skills and operate equipment properly.
Follow food-safety, sanitation, and allergen protocols.
Maintain a clean, organized work area and professional appearance.
Remain composed, urgent, and professional in an open, guest-facing kitchen.
Collaborate with cooks, chefs, stewards, and culinary leadership.
Communicate with front-of-house and room-service teams to accommodate guest requests, dietary restrictions, allergies, and VIP amenities.
Accept coaching and feedback professionally.
Contribute to teamwork, accountability, and excellence.
Support Hotel Monteleone’s commitment to world-class guest experiences.