Line Cook Full Time

Richmond Marriott Short Pump; Glen Allen (MO); On-site; USD 28,000 - 35,000; Full time

Job summary

A leading hotel is seeking a dedicated Line Cook to join their culinary team. The ideal candidate will prepare food under the guidance of the head or sous chef, ensuring adherence to health codes and high standards of food presentation. Responsibilities include organizing prep items, following strict sanitation guidelines, and assisting in emergencies. This role requires effective communication and the ability to work flexible hours, including nights and weekends.

Qualifications

• 1-2 years of food and beverage experience preferred.
• Guest/customer relations training preferred.

Responsibilities

• Follow sanitation, health, and hotel regulations strictly.
• Complete opening duties: setting up station, inspecting tools and supplies.

Skills

Effective communication

Ability to endure physical movements

Education

High School Diploma or GED

Job description

YOUR NEXT DESTINATION AWAITS

Careers at Commonwealth Lodging

Top Notch Talent + World Class Hospitality

We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.

Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honesty

POSITION OVERVIEW:

Line cooks prepare food in the kitchen, working under a head or sous chef. They are assigned specific areas such as the grill, stove, or vegetable prep. Responsibilities include food presentation and storage, adhering to standards, recipes, and health codes.

QUALIFICATIONS, EDUCATION & EXPERIENCE:

• High School Diploma or GED, or equivalent work experience
• 1-2 years of food and beverage experience preferred
• Guest/customer relations training preferred
• Ability to endure physical movements throughout work areas
• Effective communication with guests, management, and co-workers
• Ability to stand and move quickly for up to 8 hours; flexible schedule including nights, weekends, and holidays

RESPONSIBILITIES:

• Follow sanitation, health, and hotel regulations strictly
• Use chemicals safely according to OSHA and hotel policies
• Meet with the Head Cook/Sous Chef to review daily assignments and expectations
• Complete opening duties: setting up station, inspecting tools and supplies, reviewing production schedule, establishing priorities, requisitioning supplies, and transporting stock
• Organize prep items for service and ensure proper storage as per health and hotel standards
• Perform closing duties: returning items, cleaning, organizing storage, turning off equipment
• Assist in emergencies to protect guests, staff, and property, and restore operations swiftly
• Adhere to all departmental, management, hotel, and brand policies and standards