Line Cook (Second Shift)

Valor Hospitality Partners • Cincinnati, OH

6d

About The Position

Prepare culinary offerings for guests and hotel clientele, supporting guest satisfaction through food appearance, quality, and the overall dining experience. The Line Cook prepares food items in the pantry, fry stations, and other kitchen areas for the restaurants, room service, and Hotelitarian Cafeteria. Food must be prepared according to standardized recipes and production requirements while meeting quality standards and maintaining a safe, sanitary work environment.

Requirements

• High school education or equivalent experience.
• Six months to one year of experience in a food and beverage services environment or establishment.
• Strong knowledge of operating industrial-sized ovens and cooking ranges.
• Knowledge of preparing different types of cuisines, relishes, soups, and salads.
• Basic understanding of professional cooking and knife-handling skills.
• Knowledge of safety, sanitation, and food-handling procedures.
• Manual coordination to operate buttons, grasp items, and carry containers loaded with food and liquids.
• Ability to read, speak, and understand English.
• Ability to lift, push, and carry 20–40 pounds.
• Ability to stand continuously for long periods.
• Ability to communicate information and hotel services to management, staff, and guests.

Nice To Haves

• Culinary certificate or degree.

Responsibilities

• Prepare food consistently according to recipe cards, use records, production and portion standards, and order specifications.
• Begin advance-preparation items while avoiding preparation beyond estimated needs.
• Remember multiple orders and assemble them accurately to order.
• Work all kitchen line stations, including broiler, sauté, fry, pantry, and expediter stations.
• Date food containers and rotate items according to standard operating procedures; keep perishables at proper temperatures.
• Check pars for shift use, determine preparation and freezer-pull needs, and set up the line; note out-of-stock items or possible shortages and help keep the buffet stocked.
• Return unused food items to designated storage areas for the next shift, covering and dating perishables.
• Assist with plans and actions to address food-cost problems and control food waste, loss, and usage.
• Prepare and serve food for the Hotelitarian Cafeteria as directed by culinary leadership.
• Perform other duties as assigned, requested, or deemed necessary by management.

Benefits

• Competitive salary
• Daily pay
• Team member hotel discount program
• Uniforms provided for most positions
• Health, dental, vision, and life insurance, plus other supplemental options
• Paid PTO
• 401(k) with employer match
• Food and beverage discounts
• Tuition reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED