Line Cooks- SEASONAL

Line Cook JOB DESCRIPTION

DEPARTMENT: Food & Beverage

REPORTS TO: Executive Chef / Sous Chef/ F&B Director

STATUS: Non-Exempt

JOB SUMMARY

The Line Cook is responsible for preparing and cooking menu items with minimal supervision while maintaining high standards of food quality, consistency, and sanitation. This position supports daily kitchen operations by working assigned stations, following standardized recipes, and assisting with prep and service for restaurant, banquet, and catering functions. The Line Cook demonstrates strong foundational culinary skills and contributes to an efficient, organized kitchen environment.

This is a seasonal position starting from mid May to mid September.

QUALIFICATION STANDARDS

Education & Experience:

• Minimum of 2 years of kitchen or line cook experience in a hotel, restaurant, or hospitality environment required
• Culinary school training or equivalent hands‑on experience preferred
• High school diploma or equivalent required
• Working knowledge of cooking methods, knife skills, and kitchen equipment
• Food safety certification required or must be obtained within required timeframe (Serv Safe or equivalent)

Physical requirements:

• Flexible schedule including early mornings, evenings, weekends, and holidays
• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently
• Ability to stand and walk for extended periods of time
• Ability to bend, reach, stoop, and perform repetitive motions throughout shift
• Ability to work in hot, cold, and fast‑paced kitchen environments

General Requirements

• Maintain a professional, organized, and team‑oriented demeanor
• Communicate effectively with chefs, kitchen staff, and leadership
• Ability to follow recipes, prep lists, and production schedules accurately
• Demonstrate attention to detail, consistency, and time management
• Attend all required hotel meetings and training sessions
• Maintain regular attendance in compliance with hotel scheduling requirements
• Maintain high standards of personal hygiene, grooming, and uniform standards
• Comply with all food safety, sanitation, and safety regulations
• Maintain confidentiality of hotel and operational information
• Perform other duties as assigned by management

DUTIES & FUNCTIONS

Fundamental Requirements:

• Prepare and cook menu items according to standardized recipes and presentation guidelines
• Operate assigned cooking stations independently during service periods
• Assist with food preparation for banquets, catering, and special events
• Maintain cleanliness and organization of workstations, equipment, and storage areas
• Ensure proper labeling, dating, and storage of food products
• Monitor food quality, freshness, and portion control
• Assist with inventory control, stocking, and proper rotation of food items
• Follow proper knife handling, equipment use, and safety procedures
• Support and mentor Cook I staff as needed
• Assist with opening and closing kitchen duties, including cleaning and sanitation tasks