Line Cook

Driftwood Hospitality; Dallas (TX); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a line cook for Sheraton Galleria Dallas to maintain and set up meat, fish, fowl and other items on the front line. You will ensure quality, follow recipes, and transport heavy food products while working in a 24/7 hotel kitchen environment.

The role requires knowledge of broiler and sauté cooking, adherence to sanitation standards, and the ability to operate a range of kitchen equipment. Benefits include room for growth and a fast-paced team setting.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of broiler cooking.
• Good working knowledge of sauté cooking.
• Good working knowledge of sanitation standards.
• Knowledge of operating kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles).
• Basic math skills to understand recipes, requisitions and portions.
• Basic English to understand inquiries and give simple instructions.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check.
• Visually inspects and selects high-quality food items for menu production.
• Checks and controls proper storage, portion control and quality.
• Keeps refrigeration, equipment, and storage areas clean and compliant with health regulations.
• Maintains logs, cooling, heating and temperature controls.
• Adheres to company policies and safety procedures.
• Reports unsafe conditions and accidents to management.
• Maintains neat, clean and well-groomed appearance per handbook.
• Performs related duties as requested by management.

Skills

Food Handler Card

Broiler cooking

Sauté cooking

Sanitation knowledge

English language basics

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

Sheraton Galleria Dallas is proud to be recognized as one of Marriotts’ premier properties in North America. We feature 317 beautifully appointed guest rooms and more than 12,000 square feet of flexible meeting space overlooking the vibrant downtown Dallas.

At Sheraton Galleria, we believe exceptional hospitality starts with an exceptional team. That’s why we foster a workplace culture built on recognition, connection, and shared success. Team members enjoy valuable perks including employee discounts at Marriott Hotels, complimentary daily meals for AM and PM shifts, quarterly team celebrations, and a supportive environment where every contribution matters.

JOB SUMMARY

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

Qualifications

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Source: Driftwood Hospitality