Hotel Line Cook — Team‑Oriented Prep & Night Shifts

remingtonhotelscareers; Philadelphia (Philadelphia County); On-site; USD 20,000 - 29,000; Full time

Job summary

Remington Hotels is seeking a Line Cook for our Philadelphia property. Start rate is $18.00 per hour. You will prepare items per recipes, assist during shifts, and ensure proper mise en place, station setup, and closing duties.

Candidates should have 3 years of Line Cook experience in a hotel/ resort or restaurant, be able to work all line stations, hold a food handling certificate, and be flexible for nights, weekends and holidays. Teamwork and good guest service are essential.

Qualifications

• 3 years' experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• High work ethic and self-initiative.
• May be required to work varying schedules to include nights, weekends, and holidays
• Team-oriented and guest-focused

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.
• Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
• Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow food handling guidelines.

Skills

Line cook experience

Work all stations

Education

Food handling certification

Job description

Remington Hotels is seeking a Line Cook for our Philadelphia property. Start rate is $18.00 per hour. You will prepare items per recipes, assist during shifts, and ensure proper mise en place, station setup, and closing duties.

Candidates should have 3 years of Line Cook experience in a hotel/ resort or restaurant, be able to work all line stations, hold a food handling certificate, and be flexible for nights, weekends and holidays. Teamwork and good guest service are essential.