Hotel Line Cook

Millennium Hotels and Resorts•Chicago, IL

2d•$27 - $28•Onsite

About The Position

The Line Cook prepares menu items in a timely and sanitary manner, following recipes, portion sizes, and presentation standards to ensure food meets quality expectations. The role includes setting up and breaking down a kitchen station, completing prep work, keeping the station clean, organized, and stocked, properly handling and rotating food, monitoring cooking and service temperatures, and tracking and reporting food waste. The Line Cook also prepares meals for guests with allergies or dietary needs and communicates food, equipment, or safety issues to management. The position contributes to efficient hotel operations and an exceptional guest experience by working collaboratively, maintaining brand and safety standards, and delivering consistent results in a fast-paced environment. The employee is expected to support continuous improvement, communicate effectively, and contribute to a respectful, accountable team culture. Additional tasks may be assigned.

Requirements

At least 1 year of cooking experience in a fast-paced kitchen.
Ability to work well on a team and independently when needed.
Basic knowledge of kitchen cleanliness and safety.
Ability to handle multiple tasks and meet deadlines.
Ability to work quickly and complete tasks on time.
Familiarity with kitchen equipment and tools.
Ability to prepare food based on guest requests and recipe standards.
Professional, patient, and respectful attitude.
Valid Food Handler’s card.
Positive attitude and willingness to support the team.
Ability to follow safety guidelines while working.
Strong communication and interpersonal skills.
Ability to work in a fast-paced, dynamic environment, with attention to detail and a solutions-oriented mindset.
Flexibility to work varied schedules, including evenings, weekends, and holidays.
Able to lift 20–40 pounds regularly.
High school diploma or equivalent required.

Responsibilities

Prepare menu items promptly and in a sanitary manner.
Follow recipes, portion sizes, and presentation standards.
Ensure food served meets quality expectations.
Set up and break down the station, including completing prep work.
Keep the station and kitchen clean, organized, and stocked.
Handle and store food properly, including rotating it.
Monitor food temperatures during cooking and service.
Track and report food waste.
Prepare meals for guests with allergies or dietary needs.
Report food, equipment, or safety issues to management.
Complete additional tasks as assigned.
Support smooth and efficient operations aligned with brand standards.
Identify opportunities for innovation and continuous improvement.
Deliver consistent, high-quality results in a fast-paced environment.
Provide exceptional service, anticipate guest needs, and respond with a solutions-first mindset.
Collaborate across teams, communicate effectively, and contribute to a positive work environment.
Follow company policies, safety standards, and procedures, and maintain accurate processes, reporting, and documentation.