Line Cook

Stonebridge Hospitality Management•Bozeman, MT

2d•$23 - $25

About The Position

The Line Cook prepares and cooks food according to hotel standards for quality and consistency. Under the supervision of a chef, the role supports breakfast, lunch, dinner, banquets, and room service. The position works in a kitchen with varying temperatures and exposure to cleaning chemicals, and may require long hours, evenings, weekends, and holidays.

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 conversions.
Ability to follow recipes and instructions and maintain 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 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 it leaves 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 and verbal instructions from the Chef or supervisor.