Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $20.81 - $26.01
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401(k) Plan
Paid Time Off
Tuition Reimbursement
Employee Discounts
Job Description
Hobbs Brook Real Estate LLC is a pioneering leader in the commercial real estate sector, with a rich history dating back to 1952. The company is noted for its innovative and sustainable property portfolio, spanning the United States and Singapore. Hobbs Brook Real Estate specializes in acquiring, developing, and managing properties while fostering strong partnerships with a diverse range of stakeholders. The firm is dedicated to not only enhancing property value but also improving the environment and the communities in which they operate. As a division of FM, Hobbs Brook enjoys robust organizational support that bolsters its operations and strategic initiatives. More information about the company and its projects can be found on their website, www.hobbsbrook.com.
This particular role is based at the Four Points by Sheraton Hotel & Conference Center in Norwood, Massachusetts, a property owned by Hobbs Brook Real Estate LLC. The hotel offers a modern and dynamic hospitality environment with strong organizational backing. The Four Points by Sheraton Norwood Hotel & Conference Center boasts 230 smoke-free guestrooms, including allergy-friendly options, and amenities such as complimentary Wi-Fi, parking, fitness center access, and an indoor pool. With 28 meeting rooms and 40,000 square feet of event space, the hotel caters to meetings and conferences of varying sizes and hosts social events in the Tiffany Ballroom. Guests can dine at One Bistro or enjoy a daily breakfast buffet at Zachariah’s. Conveniently located with easy access to Boston, Providence, Gillette Stadium, Legacy Place, and commuter transportation options, the hotel is a well-situated hospitality hub.
The Line Cook position at this hotel is a full-time, non-exempt role with early morning shifts starting at 5 a.m. The role requires open availability, including flexibility for evening shifts and holiday coverage, reflecting the 24/7 nature of the operation. While relocation is not offered, the position presents an excellent opportunity for individuals seeking to join an award-winning hotel environment that values collaboration, support, and professional growth.
The Line Cook will support daily kitchen operations by preparing and cooking high-quality food items across breakfast service, banquets, and internal dining. Working directly with the Executive Chef and kitchen team, the Line Cook ensures guest-focused results while maintaining a clean, safe, and organized work environment. Key responsibilities include preparing menu items using standardized recipes, managing food safety compliance, and coordinating with banquet operations to support events. The role demands attention to food quality and presentation, adherence to safety standards, and excellent communication within the culinary team.
Candidates should have a minimum of six months’ cooking experience, with preference given to those who have completed culinary or food service training or are beginning their kitchen careers. Essential skills include knowledge of cooking techniques, knife skills, food safety and sanitation standards, and the ability to work efficiently in a fast-paced, team-oriented setting. A customer service mindset focused on quality and presentation is crucial. The position requires physical stamina to stand for an entire shift and the flexibility to work evenings, weekends, and holidays.
Educationally, a high school diploma or GED is required, with culinary arts degrees and ServSafe certification preferred. Compensation ranges from $20.81 to $26.01 per hour based on location, qualifications, and experience. The position also includes eligibility for FM’s comprehensive Total Rewards program, featuring medical, dental, and vision insurance, life and disability coverage, well-being programs, 401(k) and pension plans, career development, tuition reimbursement, flexible scheduling, paid time off including vacation and sick leave, and Marriott employee discounts following required training. Hobbs Brook Management LLC is an Equal Opportunity Employer committed to diversity and inclusion in its workforce.
This particular role is based at the Four Points by Sheraton Hotel & Conference Center in Norwood, Massachusetts, a property owned by Hobbs Brook Real Estate LLC. The hotel offers a modern and dynamic hospitality environment with strong organizational backing. The Four Points by Sheraton Norwood Hotel & Conference Center boasts 230 smoke-free guestrooms, including allergy-friendly options, and amenities such as complimentary Wi-Fi, parking, fitness center access, and an indoor pool. With 28 meeting rooms and 40,000 square feet of event space, the hotel caters to meetings and conferences of varying sizes and hosts social events in the Tiffany Ballroom. Guests can dine at One Bistro or enjoy a daily breakfast buffet at Zachariah’s. Conveniently located with easy access to Boston, Providence, Gillette Stadium, Legacy Place, and commuter transportation options, the hotel is a well-situated hospitality hub.
The Line Cook position at this hotel is a full-time, non-exempt role with early morning shifts starting at 5 a.m. The role requires open availability, including flexibility for evening shifts and holiday coverage, reflecting the 24/7 nature of the operation. While relocation is not offered, the position presents an excellent opportunity for individuals seeking to join an award-winning hotel environment that values collaboration, support, and professional growth.
The Line Cook will support daily kitchen operations by preparing and cooking high-quality food items across breakfast service, banquets, and internal dining. Working directly with the Executive Chef and kitchen team, the Line Cook ensures guest-focused results while maintaining a clean, safe, and organized work environment. Key responsibilities include preparing menu items using standardized recipes, managing food safety compliance, and coordinating with banquet operations to support events. The role demands attention to food quality and presentation, adherence to safety standards, and excellent communication within the culinary team.
Candidates should have a minimum of six months’ cooking experience, with preference given to those who have completed culinary or food service training or are beginning their kitchen careers. Essential skills include knowledge of cooking techniques, knife skills, food safety and sanitation standards, and the ability to work efficiently in a fast-paced, team-oriented setting. A customer service mindset focused on quality and presentation is crucial. The position requires physical stamina to stand for an entire shift and the flexibility to work evenings, weekends, and holidays.
Educationally, a high school diploma or GED is required, with culinary arts degrees and ServSafe certification preferred. Compensation ranges from $20.81 to $26.01 per hour based on location, qualifications, and experience. The position also includes eligibility for FM’s comprehensive Total Rewards program, featuring medical, dental, and vision insurance, life and disability coverage, well-being programs, 401(k) and pension plans, career development, tuition reimbursement, flexible scheduling, paid time off including vacation and sick leave, and Marriott employee discounts following required training. Hobbs Brook Management LLC is an Equal Opportunity Employer committed to diversity and inclusion in its workforce.
Job Requirements
- High school diploma or GED
- minimum of 6 months of cooking experience preferred
- knowledge of basic cooking techniques and knife skills
- understanding of food safety and sanitation standards
- ability to follow recipes and kitchen workflows
- physical ability to stand during shifts
- flexible availability including evenings, weekends, and holidays
- effective communication skills
- willingness to participate in training and certification programs
Job Qualifications
- Minimum of 6 months of cooking experience preferred
- candidates who have completed culinary or food service training or are beginning their kitchen careers encouraged to apply
- working knowledge of basic cooking techniques and knife skills
- understanding of food safety and sanitation standards
- ability to follow recipes, instructions, and kitchen workflows accurately
- comfortable working in a fast-paced, team-oriented environment
- strong attention to detail and ability to multitask
- customer service mindset with pride in food quality and presentation
- ability to stand for the duration of a shift and work evenings, weekends, and holidays as needed
Job Duties
- Prepare and cook assigned menu items using standardized recipes and established kitchen procedures
- set up and execute breakfast service according to brand and hotel standards
- maintain food safety compliance, including proper temperature control and logging
- ensure cleanliness and organization of prep, service, and storage areas
- verify food quality, freshness, presentation, and portion standards prior to service
- monitor food levels and replenish stations throughout service
- assist banquet operations with plate-ups or staffed stations as assigned
- follow proper food storage, labeling, waste separation, and disposal procedures
- communicate with the Executive Chef regarding daily prep priorities and event needs
- accommodate reasonable guest requests, including dietary restrictions and special needs
- complete all required brand, safety, and food handling training
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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