The Leo Kent/St. Cruz - Line Cook AM & PM

Remington Hospitality • Tucson, AZ

15d

About The Position

The Leo Kent/St. Cruz is hiring a Line Cook for AM and PM shifts. The role prepares menu items according to recipes and yield guides, assigns and reviews production and prep work, and supports the performance of other Line Cooks. The Line Cook sets up and breaks down workstations, maintains clean and sanitary work areas and equipment, communicates changing assignments during the shift, and informs the Sous Chef about supplies that need to be requisitioned.

The posting also lists physical requirements labeled “In-Office Role,” including prolonged desk and computer work, occasional standing and walking, fine motor tasks, communication, and the ability to lift or move 10–25 pounds as needed. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Requirements

• 1–2 years’ experience as a Line Cook at a hotel, resort, or restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• High work ethic and self-initiative.
• May be required to work varying schedules, including nights, weekends, and holidays.
• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer (6–8 hours a day).
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, including using hands and fingers for keyboarding or typing, using a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed.
• Visual ability to read from a computer screen and printed materials, including close visual focus for extended periods and color differentiation for certain roles.
• Ability to hear and participate in conversations and meetings, and use a phone and/or headset.

Nice To Haves

• Enjoys working as part of a team that provides great experiences for guests.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Direct, train, and monitor the performance of Line Cooks.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and assign production and prep work for Line Cooks to complete, and review priorities.
• Communicate additions or changes to assignments throughout the shift.
• Set up workstations with the required mise en place, tools, equipment, and supplies.
• Break down workstations and complete closing duties at the end of the last shift of the day.
• Inform the Sous Chef of supplies that need to be requisitioned for the day's tasks.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed