Line Cook

Four Points by Sheraton; Novi (MI); On-site; USD 23,000 - 32,000; Part time

Benefits offered by this job

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a part-time Line Cook to maintain, set up, and execute meat, fish, and other menu item preparations on the front line. You will follow recipes, manage portions, and ensure quality while maintaining logs, temperatures, and a clean, safe kitchen environment. The role requires strong knowledge of broiler and sauté cooking, and a proactive, team-focused attitude to support hotel operations.

Qualifications

• 3 years cooking experience preferred.
• Broiler cooking and sauté cooking knowledge required.
• Basic knowledge of sanitation and food safety.
• Ability to read recipes and follow standard portions.

Responsibilities

• Prepare daily production lists and follow recipes.
• Cook broiled and sautéed items per standard recipes and guest orders.
• Inspect and select high-quality ingredients and maintain cold storage.
• Keep all kitchen areas clean and in compliance with health regulations.
• Assist other kitchen staff as needed and follow safety procedures.

Skills

Broiler cooking

Sauté cooking

Sanitation standards

Math/recipe reading

Food handler card

Teamwork

Tools

Stoves/Ovens

Broilers

Slicers

Steamers

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.This position is Part-time with starting pay at $20/hourJOB SUMMARYResponsible 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 FUNCTIONSThis 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.KNOWLEDGE, SKILLS & ABILITIESHold 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 DEMANDSAbility 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, etcAbility 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.Benefits401(k)Disability insuranceEmployee assistance programHealth insuranceLife insurancePaid time offRoom DiscountsEmployee Food and Beverage DiscountsEEO: 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.