Line Cook

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, Highgate provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.

The company utilizes industry-leading revenue management tools to identify and predict evolving market dynamics, thereby maximizing asset value.

An authentic Arizona experience awaits at the Kimpton Miralina Resort, located in Paradise Valley, AZ. The property spans 40 lush acres, offers 50,000 square feet of flexible event space, and boasts five pools, a full‑service salon and day spa, and proximity to championship golf. The resort’s Spanish Mission‑inspired architecture, fragrant desert gardens, and stunning views of Camelback and Mummy Mountain set the stage for memorable stays.

The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria, and Banquets. The role requires maintaining the highest standards of food safety, ensuring cleanliness and sanitation in all kitchen areas, and minimizing waste while maximizing cost‑efficiency.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant to ensure prompt service during operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment, understanding proper handling, storage, and sanitation practices.
• Prepare food for Banquets as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; specials will be prepared under direction of the Chef or Kitchen Supervisor.
• Break down buffets and line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

• High School diploma or equivalent; experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and long hours; sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep‑frying, sauté, braising, roasting, and par‑cooking.
• Knowledge of herbs and spices and proper use of each.

Requisition :  | Category:
Culinary | Compensation Type:
Hourly | Company:
Highgate Hotels