Line Cook: Fast-Paced Service & Precision Prep

InterContinental New Orleans; New Orleans (LA); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Medical, dental, and vision (HSA)

Company-paid disability & life ins.

401(k) with match

Employee discounts

Paid vacation & sick time

Job summary

InterContinental New Orleans is seeking a Line Cook to deliver high-quality dining experiences by preparing food efficiently and consistently for à la carte, buffets, and banquets. Open the kitchen each morning, organize the station, and cook items for service with a focus on safety and presentation.

Minimum 3 months cooking experience in a full-service restaurant or hotel is required, with a High School Diploma or equivalent.

Qualifications

• Minimum of 3 months of cooking experience in a full-service restaurant or hotel.
• Must be able to follow recipes and presentation standards.

Responsibilities

• Open the kitchen each morning by preparing and organizing the station and cooking all food necessary for service.
• Prepare items for lunch service including sauces, soups, and buffet entrées, and transition from breakfast to lunch at the scheduled time.
• Rearrange the line and steam table for smooth luncheon service.
• Cook orders as received from waitstaff, ensuring promptness, accuracy, and quality.
• Learn and master menus, recipes, preparation methods, and presentation standards.
• Store food properly in containers and at correct temperatures.
• Prepare only the quantity of food needed to meet business demands while maintaining freshness and quality.
• Support other kitchen departments by preparing food items as required.
• Prepare items in advance for the next shift and the following day as directed by the supervisor.
• Maintain a clean, organized, and sanitary work area, ensuring compliance with state, county, and company health and safety regulations.

Education

High School Diploma or equivalent

Job description

InterContinental New Orleans is seeking a Line Cook to deliver high-quality dining experiences by preparing food efficiently and consistently for à la carte, buffets, and banquets. Open the kitchen each morning, organize the station, and cook items for service with a focus on safety and presentation.

Minimum 3 months cooking experience in a full-service restaurant or hotel is required, with a High School Diploma or equivalent.