Line Cook - DoubleTree Phoenix Midtown

Peoria, AZ, USA|Onsite

Job Overview

Compensation

Hourly

Range $15.00 - $18.75

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

meal discounts

Job Description

Our company is a distinguished hospitality establishment known for delivering exceptional dining experiences at our upscale hotel and resort locations. We pride ourselves on maintaining high standards for culinary excellence and guest satisfaction. With years of presence in the hospitality industry, we have built a reputation for quality, innovation, and a commitment to employee growth within a supportive and dynamic environment. Our dedicated culinary team plays a crucial role in upholding these values through passionate cooking and teamwork. We are presently looking for a skilled and motivated Line Cook Supervisor to join our kitchen brigade. This is a full-time position that promises a rewarding opportunity to lead and nurture line cooks while ensuring our kitchen runs smoothly and efficiently.

The role of the Line Cook Supervisor is pivotal in maintaining the quality and consistency of our menu offerings. This experienced professional will be responsible for preparing all menu items following established recipes and yield guides to ensure quality and portion control. Additionally, the Line Cook Supervisor will direct, train, and monitor the performance of line cooks, maintaining high organizational and sanitation standards across all work areas and equipment. A significant aspect of the role includes assigning production and prep work to line cooks based on daily priorities and communicating any updates or changes throughout the shift to ensure seamless operations. The supervisor will also set up and break down workstations, ensuring that all necessary mis en place, tools, and supplies are ready for use and the kitchen is left clean and orderly at the end of the day. Collaboration with the Sous Chef is essential for requisitioning necessary supplies to fulfill the day’s tasks effectively. This role is perfect for someone with at least five years of experience in hotel, resort, or restaurant kitchens who is passionate about culinary arts and thrives in a team-oriented, fast-paced environment. The Line Cook Supervisor plays a vital role in delivering top-tier guest experiences through culinary excellence and leadership within the kitchen team.

Job Requirements

Five years experience as a Line Cook at a hotel, resort or restaurant
Food handling certification required
Ability to work all stations on the line
High work ethic and self-initiative
Willingness to work nights, weekends, and holidays as required
Ability to communicate effectively verbally and in writing
Physical ability to work prolonged periods standing and performing kitchen tasks
Ability to lift and move up to 25 pounds
Visual ability to read recipes and kitchen instructions
Ability to work cooperatively as part of a team

Job Qualifications

Five years experience as a Line Cook at a hotel, resort or restaurant
Ability to work all stations on the line
Food handling certification
High work ethic and self-initiative
Effective communication skills
Team-oriented mindset
Flexible to work varying schedules including nights, weekends, and holidays

Job Duties

Prepare all menu items following recipes and yield guides
Direct, train, and monitor performance of Line Cooks
Maintain organization, cleanliness, and sanitation of work areas and equipment
Prepare and assign production and prep work for Line Cooks to complete
Review priorities and communicate additions or changes to the assignments as they arise throughout the shift
Set up work station with required mis en place, tools, equipment and supplies
Breakdown work stations and complete closing duties at the end of last shift of the day
Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks