Position: Line Cook job
About: The purpose of a Line Cook is to prepare and cook food that is consistent with the hotel’s standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service.
Requirements: Associate’s degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Ability to use cooking metrics and conversion methods for all cooking measurements; Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Benefits: Health insurance, Paid time off, Employee discounts, Professional development opportunities, Meals provided during shifts
