Front Line Cook: Broiler & Sauté Specialist

Wylie Hotel Atlanta, Tapestry Collection by Hilton; Atlanta (GA); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a skilled line cook to maintain meat, fish, fowl and other items on the front line. The role requires adherence to recipes, portion control, and fast, accurate execution in a 24/7 hotel kitchen environment.

Responsibilities include daily prep lists, quality checks, and assisting other kitchen personnel. Strong knowledge of broiler and sauté techniques, plus safety and sanitation, is essential.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food and beverage prep, service standards, guest relations and etiquette.
• Good sanitation knowledge and ability to follow safety procedures.
• Familiarity with kitchen equipment and knife skills.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and uses math to follow recipes.
• Prepares broiled and sautéed items per standard recipes and guest checks.
• Ensures quality by inspecting ingredients and maintaining portion controls.
• Keeps refrigeration, equipment and work areas clean and compliant with health regs.
• Maintains logs for cooling, heating and temperatures.
• Reports unsafe conditions and accidents to management.
• Performs related duties and assists other kitchen staff as needed.

Skills

Food handling

Cooking

Broiler cooking

Sanitation

English comms

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management is seeking a skilled line cook to maintain meat, fish, fowl and other items on the front line. The role requires adherence to recipes, portion control, and fast, accurate execution in a 24/7 hotel kitchen environment.

Responsibilities include daily prep lists, quality checks, and assisting other kitchen personnel. Strong knowledge of broiler and sauté techniques, plus safety and sanitation, is essential.