Hotel Line Cook: Fast-Paced Kitchen & Growth

PDK Hotel Group; United States; On-site; USD 23,000 - 30,000; Full time

Benefits offered by this job

Hotel discounts through IHG Hotels & 1

Opportunities for growth and promotion

Supportive team environment

Globally recognized hospitality brand

Job summary

Holiday Inn Portland Airport is seeking a dependable Restaurant Line Cook to join our culinary team. You will help create exceptional dining experiences for hotel guests in a fast-paced, team-oriented kitchen.

Responsibilities include preparing menu items, setting up stations, maintaining quality and safety, and supporting banquet events. Open availability for mornings, evenings, weekends, and holidays is required. OLCC/ServSafe certifications are a plus.

Qualifications

• Previous line cook required.
• Valid Oregon Food Handler’s Permit required – ServSafe and OLCC certifications a plus.
• Ability to work in a fast-paced environment.
• Strong teamwork and communication skills.
• Reliable attendance and positive attitude.
• Open Availability required – including mornings, evenings, weekends, and holidays.

Responsibilities

• Prepare and cook menu items according to recipes and brand standards.
• Set up and stock your workstation for service.
• Maintain quality, consistency, and ticket times during busy shifts.
• Follow food safety, sanitation, and cleanliness standards.
• Rotate inventory and assist with deliveries and prep work.
• Support banquet and special event food preparation as needed.
• Work closely with kitchen and service teams to ensure smooth operations.

Skills

Line cook

Teamwork

Communication

Attendance

Positive attitude

Hospitality

Open availability

Education

Oregon Food Handler’s Permit

ServSafe Certification

OLCC Certification

Job description

Holiday Inn Portland Airport is seeking a dependable Restaurant Line Cook to join our culinary team. You will help create exceptional dining experiences for hotel guests in a fast-paced, team-oriented kitchen.

Responsibilities include preparing menu items, setting up stations, maintaining quality and safety, and supporting banquet events. Open availability for mornings, evenings, weekends, and holidays is required. OLCC/ServSafe certifications are a plus.