AM Line Cook

Doubletree by Hilton Atlanta-Marietta; Atlanta (GA); On-site; USD 28,000 - 36,000; Full time

Job summary

Doubletree by Hilton Atlanta-Marietta is seeking a Line Cook dedicated to preparing food items to standard while maintaining a clean and safe kitchen. You will follow recipes, manage prep for upcoming shifts, and ensure proper handling of perishables.

Responsibilities include maintaining portion quality, stocking buffet items, and assisting in cost control. The role requires availability for nights, weekends, and holidays, with a willingness to help in dishwashing when needed.

Qualifications

• Must be able to work nights, weekends and holidays when necessary.
• Must be self-motivated.
• Must have reliable transportation.
• Willing to help out where needed, including washing dishes.

Responsibilities

• Prepare food of consistent quality following recipe cards and standards.
• Start food items that are prepared ahead of time without over-preparing.
• Date and rotate perishables; keep at proper temperatures.
• Check pars for shift use; assist in keeping buffet stocked.
• Return unused items to storage; cover/date perishables.
• Assist in correcting food cost problems and minimizing waste.
• Assist in prep work for vegetables and condiments for next shift.

Skills

Nights weekends holidays

Self-motivated

Reliable transportation

Willing to help in dishwashing

Job description

Career Opportunities with Doubletree by Hilton Atlanta-Marietta

Careers At Doubletree by Hilton Atlanta-Marietta

Current job opportunities are posted here as they become available.

The Line Cook will prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that 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 designed 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 SOP.
• Assist in prep work of vegetables and condiments as required for the next shift.

Qualifications

• Must be able to work nights, weekends and holidays when necessary.
• Must be self‑motivated.
• Must have reliable transportation.
• Willing to help out where needed, including washing dishes.