Line Cook 3

Position Summary
The Entry-Level Line Cook is responsible for preparing and cooking menu items according to hotel standards while maintaining a clean, safe, and organized kitchen environment. This role supports the culinary team in delivering high-quality food and exceptional guest experiences across hotel outlets, banquets, and events.

Essential Duties and Responsibilities

• Prepare and cook menu items in accordance with established recipes, portion controls, and presentation standards
• Assist with daily prep work including chopping, slicing, portioning, and labeling ingredients
• Maintain cleanliness and organization of assigned workstation
• Follow all food safety, sanitation, and health regulations (including proper food handling and storage procedures)
• Ensure proper rotation of food products (FIFO)
• Assist with receiving and storing deliveries
• Work collaboratively with kitchen team members to ensure timely service
• Support banquet and catering functions as needed
• Communicate effectively with supervisors regarding product shortages, equipment issues, or quality concerns
• Maintain a positive and professional attitude in a fast-paced environment

Qualifications

• High school diploma or equivalent preferred
• Previous kitchen or food service experience preferred but not required
• Basic understanding of cooking methods and kitchen equipment
• Ability to follow recipes and instructions accurately
• Strong attention to detail and time management skills
• Willingness to learn and grow within the culinary field

Work Environment & Physical Requirements

• Standing, walking, bending, lifting up to 50 pounds.
• Fast-paced food production or service environment.
• Flexible scheduling including early mornings, weekends, and holidays.