Hotel Line Cook: Fast-Paced Kitchen, Growth & Perks

Radisson Hotel and Conference Center; Cedar Rapids (IA); Sur place; USD 17 000 - 25 000; Plein temps

Avantages offerts par ce poste

Competitive hourly pay

Employee meal discounts

Hotel travel discounts

Opportunities for advancement

Supportive team environment

Résumé du poste

Radisson Hotel and Conference Center in Cedar Rapids, IA is seeking a reliable Line Cook to join our culinary team. You will prepare high-quality menu items in a fast-paced hotel kitchen, while upholding the highest standards of food safety, cleanliness, and guest satisfaction.

You will set up and stock stations, monitor portion sizes, and collaborate with front-of-house to ensure timely, consistent plating.

Qualifications

• Previous cooking or line cook experience preferred.
• Ability to work in a fast-paced environment.
• Strong attention to detail and food quality.
• Knowledge of food safety and sanitation practices.
• Ability to stand for extended periods and lift up to 50 pounds.
• Flexible availability, including evenings, weekends, and holidays.

Responsabilités

• Prepare and cook menu items according to recipes and presentation standards.
• Set up and stock workstations with necessary supplies.
• Ensure food quality, consistency, and timely service.
• Follow all food safety and sanitation guidelines.
• Maintain a clean and organized kitchen environment.
• Assist with inventory management and product rotation.
• Work collaboratively with kitchen and restaurant team members.
• Support banquet and catering functions as needed.

Connaissances

Line cook experience

Fast-paced environment

Food safety knowledge

Attention to detail

Interpersonal communication

Description du poste

Radisson Hotel and Conference Center in Cedar Rapids, IA is seeking a reliable Line Cook to join our culinary team. You will prepare high-quality menu items in a fast-paced hotel kitchen, while upholding the highest standards of food safety, cleanliness, and guest satisfaction.

You will set up and stock stations, monitor portion sizes, and collaborate with front-of-house to ensure timely, consistent plating.