PM Line Cook

Stonebridge Hospitality Management•Austin, TX

8d•Onsite

About The Position

The Line Cook prepares and cooks food according to hotel standards for quality and consistency. Under a chef’s supervision, the role supports breakfast, lunch, dinner, banquets, and room service while maintaining food safety and sanitation. The position includes preparing ingredients before service, operating a cooking station, preparing pantry items, sandwiches, salads, and desserts, and ensuring guest orders are handled promptly and courteously. The Line Cook also keeps the workspace stocked and clean, follows opening and closing procedures, stores food properly, and prepares requisitions for supplies and food items as needed. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. The role is based in a kitchen with varying temperatures and exposure to cleaning chemicals. Flexibility to work long hours, including evenings, weekends, and holidays, is required as needed.

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 ensure consistent quality.
Experience in high-paced kitchen environments.
Safe Serve/Food Handler’s certification required.
Excellent time management and organizational skills.

Responsibilities

Prepare ingredients for the shift before service begins.
Operate the cooking station efficiently and safely according to hotel standards.
Prepare food items 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 sending it from the kitchen.
Keep the workspace stocked and follow opening and closing procedures.
Handle and store food items properly, following safety standards.
Prepare requisitions for supplies and food items as needed.
Follow written or verbal instructions from the Chef or supervisor.