Overnight / Room Service Line Cook

Cambria Detroit•Detroit, MI

8d•Onsite

About The Position

The Overnight Line Cook is responsible for preparing and executing all orders during late-night hours, ensuring guests receive timely, high-quality meals regardless of the hour. This role operates with a high degree of independence and requires the ability to manage order flow, maintain kitchen readiness, and uphold food quality standards during off-peak overnight hours.

Requirements

Strong ability to work independently with minimal supervision.
Solid understanding of food-handling techniques, preparation procedures, and kitchen sanitation regulations.
Ability to manage multiple orders simultaneously while maintaining accuracy and quality.
Effective verbal communication skills for order-taking and team coordination.
Ability to maintain composure and efficiency during late-night rushes or unexpected volume.
Ability to maintain high standards of personal cleanliness throughout each shift.
High school diploma or equivalency required.
A minimum of 2 years of experience in kitchen preparation and cooking.

Nice To Haves

Must be able to work well under pressure and adapt to shifting priorities.

Responsibilities

Prepares all menu items accurately and efficiently, including hot and cold preparations, using broilers, ovens, grills, fryers, and associated kitchen equipment.
Receives and processes incoming orders via phone or POS system; coordinates with front-of-house and delivery staff to ensure prompt, accurate fulfillment.
Assumes full responsibility for the quality and presentation of all items leaving the kitchen during the overnight shift.
Maintains consistent adherence to standard portion sizes, cooking methods, quality standards, and all kitchen policies and procedures.
Stocks and maintains sufficient levels of food product at the overnight station to support uninterrupted service throughout the shift.
Portions and preps food items prior to cooking according to recipe specifications and standard portion sizes.
Follows proper plate presentation and garnish setup for all room service dishes; ensures packaging and tray assembly meet hotel standards.
Monitors and manages overnight mise en place; conducts prep work during low-volume periods to support the morning team.
Handles, stores, and rotates all food products in compliance with food safety standards.
Maintains a clean, sanitary, and organized work station throughout the shift, including all equipment and refrigeration.
Completes proper station opening and closing procedures; documents inventory levels and any product concerns for day-shift handoff.
Performs other duties as assigned by Culinary or Hotel Management.