The hotel line cook prepares, seasons, and cooks high-quality food items (meats, fish, sauces, vegetables) according to standardized recipes, station setups, and health safety guidelines. They work in fast-paced hotel restaurants or banquets, requiring proficiency with kitchen equipment, strict sanitation, and collaboration with chefs to meet service times. Responsibilities: • Food Preparation & Cooking: Prepare ingredients (chopping, portioning, mixing) and cook orders to spec on specific stations (grill, sauté, pantry, fryer). • Service Excellence: Ensure consistency in taste, temperature, and presentation for all dishes served to guests. • Station Management: Set up, maintain, and break down assigned stations, including stocking necessary supplies for the shift. • Sanitation & Safety: Adhere strictly to health department, safety, and sanitation regulations, including proper food storage and handling. • Efficiency & Collaboration: Work quickly and efficiently under pressure, communicating effectively with servers and the kitchen team. Qualifications: • Experience: Proven cooking experience in a high-volume, professional kitchen (hotel experience is a plus). • Culinary Knowledge: Understanding of cooking methods, ingredients, and equipment operation. • Physical Stamina: Ability to stand for long periods, work in high temperatures, and lift up to 40 lbs. • Technical Knowledge: Familiarity with food safety regulations and sanitation standards. • Schedule Flexibility: Availability to work flexible hours, including mornings, evenings, weekends, and holidays. Compensation: $22 per hour

• Food Preparation & Cooking: Prepare ingredients (chopping, portioning, mixing) and cook orders to spec on specific stations (grill, sauté, pantry, fryer). • Service Excellence: Ensure consistency in taste, temperature, and presentation for all dishes served to guests. • Station Management: Set up, maintain, and break down assigned stations, including stocking necessary supplies for the shift. • Sanitation & Safety: Adhere strictly to health department, safety, and sanitation regulations, including proper food storage and handling. • Efficiency & Collaboration: Work quickly and efficiently under pressure, communicating effectively with servers and the kitchen team.