Line Cook: Broiler & Sauté Pro in Hotel Kitchen

Driftwood Hospitality Management; Milpitas (CA); On-site; USD 36,000 - 60,000; 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 skilled line cook to maintain, set up, and produce entrées on the front line with strict quality control. You will follow recipes, manage portions, and ensure freshness across meat, fish, fowl and other items.

The Hotel operates 24/7, so readiness for varied shifts and teamwork are essential. Responsibilities include prep lists, proper storage, sanitation, and adherence to safety procedures.

Qualifications

• 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.

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, 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.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health dept. regulations.

Skills

Cooking experience

Broiler cooking

Job description

Driftwood Hospitality Management is seeking a skilled line cook to maintain, set up, and produce entrées on the front line with strict quality control. You will follow recipes, manage portions, and ensure freshness across meat, fish, fowl and other items.

The Hotel operates 24/7, so readiness for varied shifts and teamwork are essential. Responsibilities include prep lists, proper storage, sanitation, and adherence to safety procedures.