Craft Kitchen Line Cook

Why You’ll Love This Job
You bring the chef’s vision to life, preparing each dish with passion, precision, and pride. You thrive in the fast-paced rhythm of the kitchen, where timing, teamwork, and consistency are everything. Whether you’re sautéing, broiling, or plating with finesse, your eye for detail and commitment to excellence help create memorable dining experiences for every guest. If you're passionate about the culinary arts, ready to grow your skills, and enjoy being part of a collaborative team, this could be your perfect fit.

Position Summary
As a Line Cook, you will be responsible for the preparation, production, and quality of all food items prepared on the front-line station, with a focus on flavor, consistency, and presentation. You’ll work closely with the culinary team to execute dishes that align with our upscale dining standards, ensuring compliance with food safety, cleanliness, and operational efficiency.

Key Responsibilities

• Prepare all sautéed and broiled food items according to standardized recipes and guest orders to ensure consistency in product and presentation.

• Maintain daily prep lists and complete assigned production duties on time.

• Use math skills to accurately follow recipes and portion guidelines.

• Visually inspect all ingredients to ensure quality and freshness.

• Ensure all food is properly labeled, dated, rotated, and stored per health and safety guidelines.

• Maintain clean and organized workstations, equipment, and storage areas.

• Log all temperature readings for hot/cold foods, refrigerators, and cooking equipment.

• Assist with inventory checks, restocking supplies, and notifying management of low stock or equipment issues.

• Maintain communication and a positive working relationship with other cooks, chefs, and front-of-house staff.

• Uphold a safe and sanitary environment at all times in accordance with local health department regulations.

• Perform additional kitchen duties as assigned by management or sous chef.

Knowledge, Skills & Abilities

• Experience: 2–3 years of upscale restaurant or hotel line cook experience required.

• Education: High school diploma or equivalent preferred.

• Certifications: Valid Food Handler’s Card required.

• Skills:

  • Proficiency in broiler and sauté techniques.

  • Working knowledge of professional kitchen equipment (ovens, broilers, slicers, steamers, etc.).

  • Solid understanding of food preparation, portion control, food safety, and sanitation standards.

  • Ability to read and follow recipes and prep sheets with accuracy.

  • Ability to multitask and remain calm under pressure in a fast-paced environment.

  • Strong team player with effective communication and time management skills.

  • Basic math and measurement skills.

  • English language skills sufficient to follow instructions and communicate with team members.

Physical Demands

• Stand, walk, and move in confined kitchen spaces for extended periods.

• Lift, push, pull, and carry up to 40 lbs regularly and up to 100 lbs with assistance.

• Manual dexterity to operate knives, utensils, and kitchen equipment safely.

• Tolerance to extreme temperature ranges (freezers, ovens, grills, etc.).

• Frequent twisting, bending, stooping, reaching, and other repetitive motions.

• Ability to perform tasks with focus and accuracy in a high-energy environment.

Perks 

• Free employee meal during shift

• Incentive programs 

• Opportunities for advancement within the culinary team

*This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.