Line Cook: Broiler & Sauté Specialist

Hilton Raleigh North Hills; Raleigh (NC); Presencial; USD 36.000 - 48.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

401(k)

Health insurance

Paid time off

Room Discounts

Employee discounts

Life insurance

Disability insurance

Employee assistance program

Descripción de la vacante

Driftwood Hospitality Management is seeking a skilled line cook to maintain, set up, and cook meat, fish, and other items on the front line. The role requires adherence to recipes, quality control, and safe food handling in a high-demand hotel kitchen.

Responsibilities include preparing daily prep lists, ensuring proper storage and portion control, and supporting other kitchen personnel as needed. Shift variations are common due to 24/7 operations.

Formación

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food/beverage preparations and guest etiquette.
• Good knowledge of broiler and sauté cooking fundamentals.
• Knowledgable about sanitation standards and kitchen equipment operation.

Responsabilidades

• Prepares daily production lists and follows recipes.
• Reads recipes and uses math to portion and scale ingredients.
• Cook broiled and sautéed items to specification and maintain quality.
• Keep storage, logs, and equipment clean and compliant with health regs.
• Maintain a neat, safe, and organized work area; follow safety procedures.
• Assist other kitchen staff as needed.

Conocimientos

Food handler card

Cooking experience

Broiler cooking

Sauté cooking

Sanitation standards

Kitchen equipment

Math skills

Descripción del empleo

Driftwood Hospitality Management is seeking a skilled line cook to maintain, set up, and cook meat, fish, and other items on the front line. The role requires adherence to recipes, quality control, and safe food handling in a high-demand hotel kitchen.

Responsibilities include preparing daily prep lists, ensuring proper storage and portion control, and supporting other kitchen personnel as needed. Shift variations are common due to 24/7 operations.