Line Cook: Elevate Techniques, Mentorship & Benefits

Parks Hospitality Group Inc; Asheville (NC); On-site; USD 26,000 - 29,000; Full time

Benefits offered by this job

Medical and dental benefits startingon

PTO for all team members

Performance incentives & cash awards

Discounted hotel room rates

Growth opportunities

Job summary

Embassy Suites by Hilton Asheville Downtown in Asheville, NC is seeking a skilled Cook to join our culinary team, on the hotel line, preparing and executing a diverse range of dishes under the guidance of our Cook III and Sous Chef.

You’ll help with daily prep, maintain clean stations, follow safety standards, mentor junior cooks, and contribute to a warm, collaborative kitchen that values quality and guest satisfaction.

Qualifications

• High school diploma or equivalent.
• At least 2 years of experience in a similar role.
• Intermediate knowledge of cooking techniques, food safety, and kitchen equipment.
• Good communication skills and the ability to collaborate with kitchen staff.
• Physical stamina to stand for extended periods and perform repetitive tasks.
• Willingness to learn and develop culinary skills.
• Culinary education or training preferred.

Responsibilities

• Prepare and cook menu items, ensuring adherence to recipe standards.
• Assist with daily kitchen prep and ingredient preparation.
• Maintain organization and cleanliness of assigned kitchen stations.
• Follow food safety and sanitation protocols to ensure a safe working environment.
• Assist with inventory checks, rotation, and proper food storage.
• Mentor cooks and kitchen assistants in basic culinary techniques.
• Follow instructions and perform other duties as assigned by the Executive Chef, Chef de Cuisine, or Sous Chef.

Skills

Communication

Teamwork

Stamina

Willingness to learn

Education

High school diploma

Job description

Embassy Suites by Hilton Asheville Downtown in Asheville, NC is seeking a skilled Cook to join our culinary team, on the hotel line, preparing and executing a diverse range of dishes under the guidance of our Cook III and Sous Chef.

You’ll help with daily prep, maintain clean stations, follow safety standards, mentor junior cooks, and contribute to a warm, collaborative kitchen that values quality and guest satisfaction.