Evening Line Cook - Elevate Guest Dining

Valor Hospitality Partners; Cincinnati (OH); On-site; USD 17,000 - 28,000; Full time

Benefits offered by this job

Competitive Salary

Daily Pay!

Team Member Hotel Discount Program

Uniforms Provided

Benefits - Health, Dental, Vision, and

other supplemental options

Job summary

Valor Hospitality Partners seeks a skilled Cook to prepare culinary items across restaurant, room service, and cafeteria outlets. You will follow standardized recipes, uphold high quality and presentation, and maintain a clean, safe kitchen environment.

The role requires 6 months to 1 year of experience in food and beverage settings, basic English, and the ability to work across multiple kitchen stations while following SOPs and cost-control measures.

Qualifications

• High school education or equivalent. Culinary certificate or degree preferred.
• Six months–1 year in a food/beverage services environment or establishment.
• Strong knowledge of operating industrial sized ovens and cooking ranges.
• Basic understanding of safety, sanitation and food handling procedures.

Responsibilities

• Prepare food items in accordance with recipes for Restaurants, Room Service, and Cafeteria.
• Maintain quality and appearance of meals and ensure a safe sanitary work environment.
• Work across kitchen stations including broiler, sauté, fry, pantry, and expediter.
• Rotate perishables and manage inventory to avoid waste.
• Assist in keeping buffet stocked and coordinate with culinary leadership.

Skills

Food preparation

Kitchen operations

Sanitation standards

Knife handling

English literacy

Physical strength

Education

High School Diploma or equivalent

Culinary certificate or degree preferred

Job description

Valor Hospitality Partners seeks a skilled Cook to prepare culinary items across restaurant, room service, and cafeteria outlets. You will follow standardized recipes, uphold high quality and presentation, and maintain a clean, safe kitchen environment.

The role requires 6 months to 1 year of experience in food and beverage settings, basic English, and the ability to work across multiple kitchen stations while following SOPs and cost-control measures.