Line Cook - Fast-Paced Kitchen, Daily Pay & Benefits

The Summit Hotel; Cincinnati (OH); On-site; USD 21,000 - 25,000; Full time

Benefits offered by this job

Daily Pay

Hotel discount program

Uniforms provided

Health, dental, vision, life insurance

Paid PTO

401k with employer match

Food & beverage discounts

Tuition reimbursement

Job summary

Valor Hospitality seeks a Cook to prepare culinary items for guests and hotel clientele, maintaining high food quality and presentation. The role covers pantry, fry stations, and cafeteria food production according to recipes and production standards.

Responsibilities include multi-station execution, portion control, and stock rotation while upholding safe sanitation practices and timely service in a hotel environment.

Qualifications

• Six months to 1 year in a food/beverage services environment or establishment.
• Strong knowledge of operating industrial sized ovens and cooking ranges.
• Knowledge of preparing different cuisines, relishes, soups and salads.
• Understanding of safety, sanitation and food handling procedures.
• Ability to lift 20–40 lbs and stand for long periods.

Responsibilities

• Prepare culinary items in pantry, fry stations and other kitchen areas following recipes and standards.
• Set up and break down stations; ensure proper temperatures and storage of perishables.
• Assist in maintaining buffet and kitchen stocks; rotate and date items.
• Coordinate with culinary leadership to prepare Hotelitarian Cafeteria and restaurant services.
• Adhere to SOPs, safety guidelines and quality control throughout service.

Skills

Ovens & ranges operation

Culinary knowledge

Knife handling

Food safety & sanitation

English proficiency

Food prep basics

Education

High school education or equivalent experience

Culinary certificate or degree

Tools

Industrial kitchen equipment

Job description

Valor Hospitality seeks a Cook to prepare culinary items for guests and hotel clientele, maintaining high food quality and presentation. The role covers pantry, fry stations, and cafeteria food production according to recipes and production standards.

Responsibilities include multi-station execution, portion control, and stock rotation while upholding safe sanitation practices and timely service in a hotel environment.