Hotel Line Cook: Lead Prep & Training, Full Benefits

RadNet, Inc.; Indianapolis (IN); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Free Downtown Parking

Full Benefits Plan available

401(k) Matching

Job summary

Sheraton Indianapolis City Centre is seeking a Station Cook to join its culinary team. You will prepare menu items, train line cooks, and maintain station organization and sanitation throughout the shift.

The role requires five years of line cook experience in hotel/restaurant settings, ability to work all stations, and flexibility for nights, weekends, and holidays. This on-site position includes full benefits and downtown parking.

Qualifications

• 5 years' experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work all stations on the line.
• High work ethic and self‑initiative.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Direct, train, and monitor performance of Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Set up work station with required mise en place, tools, equipment, and supplies. Break down work stations and complete closing duties at the end of the last shift of the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.

Skills

Line cook experience

All line stations

Team player

Flexible schedule

Job description

Sheraton Indianapolis City Centre is seeking a Station Cook to join its culinary team. You will prepare menu items, train line cooks, and maintain station organization and sanitation throughout the shift.

The role requires five years of line cook experience in hotel/restaurant settings, ability to work all stations, and flexibility for nights, weekends, and holidays. This on-site position includes full benefits and downtown parking.