Line Cook

Stonebridge Hospitality Management•Cherry Creek, NY

2d•Onsite

About The Position

The Line Cook is responsible for preparing and cooking food according to the hotel’s standards and quality. Working under the supervision of a chef, the Line Cook assists in various areas, including breakfast, lunch, dinner, banquets, and room service, while ensuring a high level of food consistency and safety. The role involves preparing all ingredients for the shift before service begins, operating the cooking station efficiently and safely, preparing food items according to designated recipes and quality standards, maintaining cleanliness and complying with food sanitation standards, practicing safe food handling, producing high-quality food with a focus on pantry items, sandwiches, salads, and desserts, managing guest orders, inspecting food visually, ensuring workspace is stocked, handling and storing food properly, preparing requisitions, and following instructions from the Chef or supervisor.

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 conversion methods for measurements.
Ability to follow recipes and instructions, ensuring consistency in quality.
Experience in high-paced kitchen environments.
Safe Serve/Food Handler’s certification required.
Excellent time management and organizational skills.

Responsibilities

Prepares all ingredients for the shift before service begins, ensuring readiness.
Operates the cooking station efficiently and safely, following hotel standards.
Prepares food items according to designated recipes and quality standards.
Maintains cleanliness and complies with food sanitation standards at all times.
Practices safe food handling, preparation, cooking, and storage methods.
Produces high-quality food, with a focus on pantry items, sandwiches, salads, and desserts.
Manages guest orders in a friendly and timely manner.
Inspects all food visually before sending it from the kitchen.
Ensures workspace is fully stocked and follows opening and closing procedures.
Handles and stores all food items properly, following safety standards.
Prepares requisitions for supplies and food items, as needed.
Follows written or verbal instructions from the Chef or supervisor.