Exp. Line Cook - with at least 1 year in upscale/luxury hotel or restaurant

Hotel Monteleone; New Orleans (LA); On-site; USD 28,000 - 42,000; Full time

Job summary

Hotel Monteleone is seeking an experienced Line Cook with at least 1 year in upscale hotels or luxury restaurants. The role requires strong knife skills, knowledge of classic cooking techniques, and a passion for hospitality.

You will work across kitchen stations, maintain station hygiene, and support inventory while contributing to a collaborative team environment in a demanding setting.

Qualifications

• High school diploma or GED required; 3+ years cooking experience preferred in a culinary program or fine dining.
• Strong knife skills and knowledge of classic cooking techniques.
• Ability to work under pressure and in a team-oriented environment.

Responsibilities

• Interchangeability between all kitchen stations and maintaining station hygiene.
• Follow HACCP, sanitation and temperature control procedures; ensure safety rules are followed.
• Prepare, cook and plate dishes according to recipes and presentation standards.
• Assist in inventory management and communicate supply needs to supervisors.
• Able to cover other stations as needed and maintain a collaborative kitchen environment.

Skills

Knife skills

Teamwork

HACCP knowledge

Food preparation

Education

High school diploma or GED

Tools

Kitchen equipment operation

Job description

Exp. Line Cook - with at least 1 year in upscale/luxury hotel or restaurant

Job Category: Food & Beverage/Culinary/Bar/Restaurant

Summary
A Line Cook prepares consistent execution of recipes and presentation standards with a sense of urgency without sacrificing quality. Deliver every plate with consistency, quality and attention to detail. Have a passion for hospitality and continuous learning. Be a part of a culinary team preparing for the launch of a major new restaurant concept in Early 2027. Work alongside experienced culinary leadership committed to coaching and development.

Essential Duties & Responsibilities
The essential duties and responsibilities of the Line Cook position are as follow:

• Interchangeability between all kitchen stations
• Maintain and understand how to use and operate all kitchen equipment responsibly and report maintenance concerns immediately to the Chef
• Strong knife skills - cutting, chopping, carving, dicing. Understanding of classic cooking techniques
• Follow HACCP, sanitation, and temperature control procedures. Responsible for station hygiene and sanitation
• To comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment
• Receives direction from chef, cook, or pantry chef
• Food preparation, washing, mixing, rinsing, etc
• Use of kitchen tools, knives, paring knives, etc., in food preparation
• Observe all safety procedures
• Maintain an organized, clean and fully stocked station
• Support inventory accuracy to minimize waste whenever possible
• Rotate stock to maintain freshness standards
• Inform supervisors when supplies are getting low or equipment is not working properly
• Responsible for pantry organization
• Clean work areas, equipment, and utensils
• Butcher and clean fish, poultry, meat, and shellfish
• Use manual or electric appliances to clean, peel, slice, and trim food
• Stir and strain soups and sauces
• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses
• Ability to fill-in at other stations when chefs are absent. Contribute to a collaborative kitchen environment
• Responsible for inventory, preparation and presentation of select dishes and food items.
• Able to work in a team-oriented environment and under considerable stress
• Must immediately report all suspicious occurrences and hazardous conditions
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Give assistance to other cooks and stations as directed by supervisor
• Communicate quickly and precisely in a professional manner at all times
• Other duties as assigned

Position Status and Availability
The individual selected for this position must be available to work a full-time, evening (PM) shift Sunday - Saturday including holidays.

Requirements

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted for this position are as follow:

• 100% of shift involves walking or standing
• 100% of shift involves continuously reaching, bending, lifting, stooping, or wiping
• Must be able to lift around 50 lbs., and be able to push around 75 lbs
• Excessive exposure to heat, cold, and water
• Be able to work in a standing position for long periods of time (up to 9 hours)
• Be able to reach, bend stoop and frequently lift
• Must have the stamina to work 50 to 60 hours per week

Special skills or knowledge necessary for the position:

• Knowledge about the kitchen utensils and tools
• Knife working skills
• Basic cleaning skills
• A range of ingredients and their use should be known
• A prep cook must take criticism in a positive way
• A prep cook is required to be swift at work
• Must have cutting and chopping skills
• Communication skills are an essential
• Must be able to speak, read, and understand basic cooking directions
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization
• Ability to weigh and measure using Imperial units of weight measurement (ounces/ pounds) and volume (cups/ quarts)
• Ability to apply common sense understanding to carry out instructions
• The associate frequently is required to taste and/or smell food being prepared
• Must be able to communicate in dominate language(s)
• Must be able to speak, read, and understand basic cooking directions
• Be responsible in handling challenging situations
• Be able to make decisions in a time pressured environment
• Ability to work calmly and effectively under pressure
• Have confidence, self-drive and be enthusiastic

Education/Experience
High school diploma or general education degree (GED) and three (3) years cooking experience preferably in a culinary program or three (3) years fine dining cooking experience.

Qualifications

Skills

Required

Communication Skills

Some Knowledge

Equal Opportunity Employer
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.