Hotel Line Cook: Fast-Paced Kitchen + PTO & 401(k)

Stonebridge; New Orleans (LA); On-site; USD 21,000 - 29,000; Full time

Job summary

Stonebridge New Orleans is seeking a Line Cook to support breakfast, lunch, dinner, banquets, and room service while ensuring high food quality and safety. You will work under the Executive Chef, preparing ingredients, following recipes, and maintaining station cleanliness.

The role requires a culinary background or related experience, Safe Serve certification, and strong time management in a busy kitchen. Competitive hourly pay and full-time schedule are offered.

Qualifications

• Associate's degree in culinary arts or equivalent or 6–12 months related experience.
• Strong knowledge of pantry items, sandwiches, salads and desserts.
• Ability to follow recipes and ensure consistency.
• Experience in high-paced kitchen environments.
• Safe Serve/Food Handler’s certification required.
• Excellent time management and organizational skills.

Responsibilities

• Prepares all ingredients for the shift before service begins.
• Operates the cooking station efficiently and safely.
• Prepares food items according to recipes and standards.
• Maintains cleanliness and food sanitation at all times.
• Practices safe handling, preparation, and storage of food.
• Produces high-quality pantry items, sandwiches, salads and desserts.
• Manages guest orders in a friendly and timely manner.
• Inspects all food visually before sending from the kitchen.
• Ensures workspace is stocked and follows opening/closing procedures.
• Handles and stores all food items properly per safety standards.
• Prepares requisitions for supplies and food items as needed.
• Follows instructions from Chef or supervisor.

Skills

Food preparation

Kitchen readiness

Time management

High-paced kitchen

Attention to safety

Education

Culinary arts degree or equivalent

Tools

Food safety & handling

Job description

Stonebridge New Orleans is seeking a Line Cook to support breakfast, lunch, dinner, banquets, and room service while ensuring high food quality and safety. You will work under the Executive Chef, preparing ingredients, following recipes, and maintaining station cleanliness.

The role requires a culinary background or related experience, Safe Serve certification, and strong time management in a busy kitchen. Competitive hourly pay and full-time schedule are offered.