Entry-Level Line CookThe 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 ResponsibilitiesPrepare and cook menu items in accordance with established recipes, portion controls, and presentation standardsAssist with daily prep work including chopping, slicing, portioning, and labeling ingredientsMaintain cleanliness and organization of assigned workstationFollow 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 deliveriesWork collaboratively with kitchen team members to ensure timely serviceSupport banquet and catering functions as neededCommunicate effectively with supervisors regarding product shortages, equipment issues, or quality concernsMaintain a positive and professional attitude in a fast-paced environmentQualificationsHigh school diploma or equivalent preferredPrevious kitchen or food service experience preferred but not requiredBasic understanding of cooking methods and kitchen equipmentAbility to follow recipes and instructions accuratelyStrong attention to detail and time management skillsWillingness to learn and grow within the culinary fieldWork Environment & Physical RequirementsStanding, walking, bending, lifting up to 50 pounds.Fast-paced food production or service environment.Flexible scheduling including early mornings, weekends, and holidays.
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