Line Cook — Creative, Growth‑Oriented Kitchen Team

GF Hotels & Resorts; Colorado Springs (CO); On-site; USD 22,000 - 23,000; Full time

Job summary

Embassy Suites by Hilton is seeking a Line Cook to join our culinary team in Colorado Springs. You will prepare and cook diverse menu items, maintaining high standards and collaborating with a fast-paced kitchen to ensure guest satisfaction.

You will contribute to a clean, organized workspace, monitor stock, and adhere to health and safety regulations while bringing creativity to menu development and mentoring junior staff.

Qualifications

• Experience in preparing and cooking a variety of menu items.
• Ability to collaborate with kitchen team to maintain a clean workspace.
• Proven track record of adhering to health and safety regulations in a kitchen environment.
• Strong communication with kitchen management and front-of-house staff.
• Creativity for developing and testing new menu items.
• Guide and support junior kitchen staff to foster growth.
• Deliver exceptional guest experiences through timely and accurate order preparation.

Responsibilities

• Prepare and cook menu items per recipes and standards.
• Collaborate with kitchen team to keep workspace clean and efficient.
• Monitor stock levels and liaise with kitchen manager to ensure replenishment and minimize waste.
• Adhere to health and safety regulations for a safe kitchen.
• Assist in developing and testing new menu items to enhance offerings.
• Provide guidance to junior staff and help them grow within the team.
• Ensure timely and accurate preparation of orders with front-of-house.

Skills

Cooking skills

Menu item preparation

Team collaboration

Health & safety

Communication

Job description

Embassy Suites by Hilton is seeking a Line Cook to join our culinary team in Colorado Springs. You will prepare and cook diverse menu items, maintaining high standards and collaborating with a fast-paced kitchen to ensure guest satisfaction.

You will contribute to a clean, organized workspace, monitor stock, and adhere to health and safety regulations while bringing creativity to menu development and mentoring junior staff.