Line Cook - Part Time

Join to apply for the Line Cook - Part Time role at Renaissance Mobile Riverview & Battle House Hotel & Spa

At Renaissance Mobile Riverview & Battle House Hotel & Spa, we pride ourselves on delivering unparalleled service in a beautiful environment. Our hotel is full of warmth, luxury, and modern amenities, offering our guests an unforgettable experience.

We are seeking dynamic and results‑driven candidates to join our team and deliver outstanding service to our guests.

This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests.

As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel restaurant outlets, pastry kitchen, or banquet kitchen by following recipes and the direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment.

A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards.

• Conduct sensory evaluations (taste, smell, visual inspection) of all products before service to ensure only high‑quality ingredients and correct recipes are utilized. Promptly report any substandard or low‑quality products to the supervisor or chef, and maintain accurate timing and pace during service.
• Store and handle food items properly to minimize waste and misuse, uphold food costs, and serve guests only the highest quality products. Utilize recipes and use records to maintain consistent quality, conduct daily taste panels, and uphold strict standards of food sanitation and quality.
• Monitor and maintain safe temperatures for hot and cold holding of food items in accordance with state laws and food safety regulations. Ensure proper sanitation practices during meal periods, including appropriately disposing of trash, dirty dishes, and equipment, and cleaning up spills.
• Be willing to perform any reasonable task assigned by lead cooks, culinary supervisors, or hotel managers to support kitchen operations effectively. Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.

Entry level

Part‑time

Management and Manufacturing

Hospitality