LINE COOK

Dinner Line Cook

Hotel Vance is seeking a skilled and dependable Dinner Line Cook to join our culinary team. This role is responsible for preparing and executing dinner service menu items with consistency, accuracy, and an eye for presentation. Key duties include station setup, food prep, cooking, plating, and maintaining a clean and organized workspace. The Dinner Line Cook also supports banquet and event service, upholds food safety standards, and works closely with the kitchen team to deliver a high‑quality dining experience for our guests.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

• Prepare food of consistent quality following recipe cards and production and portion standards, per check
  
  Sat from servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per Crescent standardsأنه ensuring all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out‑of‑stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

Must have the ability to communicate in English; self‑starting personality with an even disposition; maintain a professional appearance and manner; communicate well with guests; willing to “pitch‑in” and help co‑workers and be a team player; finger/hand dexterity to operate food machinery; ability to grasp, lift and/or carry goods weighing up to 100 lbs on a continuous schedule.

• 1–2 years of professional kitchen experience, preferably in upscale casual or fine dining.
• Familiarity with grill, sauté, and hot line operations.
• Current food handler’s permit (or ability to obtain).
• Ability to work evenings, weekends, and holidays.

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with staff. It is essential that you remain professional at all times, treating all guests and associates with courtesy and respect, under all circumstances. Every associate is a guest relations ambassador.

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality, and attendance. You should be adaptable to change, willing to learn new skills, and ask for help whenever you are not sure how to do something.

The safety and security of our guests and associates is of utmost importance. You should adhere to hotel security policies and procedures concerning key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and concernstoon.

This description excludes non‑essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Other job‑related duties may be assigned by the supervisor. The description is subject to change and does not create an employment contract.

1–2 years of professional kitchen experience, preferably in upscale casual or fine dining.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.