Line Cook

Hilton Garden Inn Outer Banks•Kitty Hawk, NC

15d•Onsite

About The Position

The Line Cook prepares, cooks, and executes restaurant food orders while helping achieve guest satisfaction and team goals. The role follows food-safety and sanitation procedures and supports restaurant operations, including preparation for dinner service, food storage and rotation, cleaning, closing tasks, and banquet preparation. The posting identifies the current opening as a PM Line Cook working 2pm–10pm, while noting that schedules may vary to accommodate business demands.

Requirements

Must be able to read, write, and speak English fluently.
Must be able to lift 45 pounds using appropriate bending procedures; seek assistance for items heavier than 45 pounds.
Must follow ServSafe food handling, preparation, and workplace safety procedures.

Responsibilities

Arrive at the scheduled time ready to work in a clean, approved uniform.
When Surf Shack is open, take over cooking for the AM shift, then prepare for dinner at 4pm when Courtyard Bar is closed or during slow business periods.
When Surf Shack is closed, ensure dinner-service equipment is turned on and ready.
Follow prep lists to prepare products for evening dinner service.
Handle food properly, including labeling, dating, rotation, temperature control, and storage of prepared and raw foods during and after service.
Follow ServSafe food-handling, preparation, and workplace-safety procedures.
Clean and sanitize equipment used during service after dinner, including stoves, ovens, and tables.
Follow closing checklists and complete applicable opening and closing tasks during each shift.
Assist the dishwasher when necessary; cooks assume dishwasher duties during slower seasons when no dishwasher is scheduled.
Maintain good working relationships with front-of-house staff and other departments.
Check the pantry by the Front Desk and prepare food items to meet daily par levels.
Follow the weekly cleaning schedule and keep walk-ins and storage rooms organized and clean.
Keep breaks to a minimum and take them only when business levels allow.
Cook employee dinners.
When business is slow or another cook is available, review banquet sheets and prepare for upcoming banquets; stay aware of the week's posted banquets.
Develop creative restaurant specials.
Maintain a professional appearance and attitude.
Follow the menu, Executive Chef direction, and Hilton standards.
Be available and approachable to guests, proactively address guest concerns, and be professional and courteous.
Carry out reasonable requests from the leadership team and comply with department uniform and appearance standards.

Benefits

Paid vacation
Paid birthday
Medical, dental, and vision plans
401(k) plan with company matching up to 3%
Discounted rates at Hilton Brand hotels through the Team Member Travel Program
YMCA corporate discount
Monthly incentives
Seasonal bonuses
Continued education sponsorship for Hospitality & Tourism certificates at a local community college
Employee recognition and appreciation program
Free employee meal while on the clock and other restaurant discounts