Line Cook

Saint Vincent; New Orleans (LA); Hybrid; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive pay

Paid time off

MML discounts on hotel stays, dining,和

Job summary

Hotel Saint Vincent in New Orleans is seeking a dedicated Line Cook to support its culinary operations in a fast-paced hotel kitchen, upholding high standards of quality. You will prepare menu items per established recipes, maintain a clean, organized workstation, and work with the culinary leadership to ensure consistent presentation and service.

This role offers competitive pay, PTO, staff dining discounts, health benefits, retirement plans, and career development opportunities, with early

Qualifications

• At least one year of professional line cook or kitchen experience.
• Knowledge of culinary techniques and food safety practices.
• Ability to follow recipes and established procedures accurately.
• Strong organizational skills and attention to detail.

Responsibilities

• Prepare and cook menu items according to established recipes, portioning guidelines, and presentation standards.
• Set up and maintain a clean, organized, and properly stocked workstation.
• Ensure ingredients and supplies are prepared and available for service.
• Follow all food safety, sanitation, labeling, storage, and personal hygiene standards.
• Label, date, rotate, and store food according to FIFO standards.
• Complete required food temperature and production logs accurately.
• Communicate ingredient shortages, quality concerns, and equipment issues promptly.
• Use food, supplies, and equipment responsibly to minimize waste.
• Assist with preparing daily staff meals as assigned.
• Work collaboratively with culinary, restaurant, and hotel team members and perform other duties as assigned.

Skills

Line cook experience

Culinary techniques

Recipe following

Organizational skills

Fast-paced environment

Dependable

Job description

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, founded by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. Hotel Saint Vincent honors the property's storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

About Hotel Saint Vincent

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, founded by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. Hotel Saint Vincent honors the property's storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

Job Summary

The Line Cook supports Hotel Saint Vincent’s culinary operations by preparing high-quality food according to established recipes, presentation standards, and the direction of the culinary leadership team. This position helps maintain an organized, efficient, and professional kitchen while upholding Hotel Saint Vincent’s standards for quality, cleanliness, safety, and hospitality.

What You’ll Do

• Prepare and cook menu items according to established recipes, portioning guidelines, and presentation standards.
• Set up and maintain a clean, organized, and properly stocked workstation.
• Ensure ingredients and supplies are prepared and available for service.
• Follow all food safety, sanitation, labeling, storage, and personal hygiene standards.
• Label, date, rotate, and store food according to FIFO standards.
• Complete required food temperature and production logs accurately.
• Communicate ingredient shortages, quality concerns, and equipment issues promptly.
• Use food, supplies, and equipment responsibly to minimize waste.
• Assist with preparing daily staff meals as assigned.
• Work collaboratively with culinary, restaurant, and hotel team members and perform other duties as assigned.

What We’re Looking For

• At least one year of professional line cook or kitchen experience is preferred.
• Working knowledge of culinary techniques, food preparation, kitchen equipment, and food safety practices.
• Ability to follow recipes, instructions, and established procedures accurately.
• Strong organizational skills, attention to detail, and commitment to quality and cleanliness.
• Ability to work efficiently in a fast-paced kitchen environment.
• Dependability and the ability to work independently and collaboratively.
• Availability to work early mornings, evenings, weekends, and holidays as required.

Physical Requirements

This position requires prolonged standing and frequent walking, reaching, bending, and handling of food, supplies, tools, and kitchen equipment. The employee must be able to lift and move up to 25 pounds. The role is performed in a fast-paced kitchen environment with exposure to heat, noise, and varying temperatures. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Why You’ll Love Working With Us

• Competitive pay
• Paid time off
• MML discounts on hotel stays, dining, and retail
• Medical, dental, and vision insurance
• Disability, life insurance, and retirement benefits
• Career development and advancement opportunities

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

Hotel Saint Vincent is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, sex, gender, age, marital status, sexual orientation, disability, veteran status, or any other status protected by applicable law. All qualified applicants will receive consideration for employment, and selection decisions will be based on job-related qualifications and business needs.