Line Cook

As a Line Cook you are responsible for prepping ingredients and assembling dishes according to food and beverage recipes and specifications. We are seeking an individual who is able to work efficiently and quickly as restaurant kitchens can be busy and fast paced. To be successful in this position, experience in the food service industry and commitment to impeccable food presentation and garnishing is important for impressing our guests and creating repeat business. Your main role as a Line Cook is to assist the executive with their daily tasks, along with a variety of your own duties and responsibilities, outlined below.

Responsibilities of the Ideal Candidate:

• Complete opening and closing checklists.


• At the start of the shift, check the daily prep list for assigned duties.


• Prepare and cook a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils such as broilers, ovens, grills, fryers, and more.


• Comply consistently with the food and beverage standard portion sizes*, cooking methods, quality standards and kitchen rules, policies and procedures. 


• When preparing all products, use our Standard Recipe Card—do not rely on the memory of yourself or other employees.


• Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.


• Follow 4 Keys service standards, standard operation procedures, and safety standards.


• Adhere to all hotel policies and procedures throughout the execution of tasks and responsibilities.


• Follow safety and security procedures.


• Work cohesively with co-workers and all departments as part of a team.


• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.


• Adhere to attendance and reliability standards.


• Follow all additional duties as assigned by management.

Position Wage: $18/hr

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.


• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Experience and Education:

• Minimum of six months kitchen experience preferred.

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests 


• Ability to stand for extended periods of time 


• Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation 


• Ability to bend and twist, push, and pull, stoop, and kneel 


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  Ascend and descend a ladder