Line Cook

The Line Cook is responsible for preparing and cooking food according to the hotel’s standards and quality. Working under the supervision of a chef, the Line Cook assists in various areas, including breakfast, lunch, dinner, banquets, and room service, while ensuring a high level of food consistency and safety.

Requirements

• Associate's degree in culinary arts or equivalent from a two-year college or technical school; or six months to one year of related experience and/or training
• Strong knowledge of food preparation methods, including pantry items, sandwiches, salads, and desserts
• Ability to use cooking metrics and conversion methods for measurements
• Ability to follow recipes and instructions, ensuring consistency in quality
• Experience in high-paced kitchen environments
• Safe Serve/Food Handler’s certification required
• Excellent time management and organizational skills

Benefits

• Comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks