Line Cook: Growth Path to Lead Cook & Sous Chef

Visitation Hotel Frederick, a Tribute Portfolio Hotel; Frederick (MD); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Health Insurance

Paid Time Off

401k Match

Travel Discounts

Commuter Benefit

Life Insurance

Wellness Program

Education/Development

Referral Bonus

Job summary

Visitation Hotel Frederick, a Tribute Portfolio Hotel, seeks a Line Cook to prepare and portion dishes to specification and ensure consistent quality on the line.

You will follow recipes, rotate perishables, and maintain cold and hot line standards while coordinating with the team to meet guest demand. This role includes a growth path to Lead Cook, Sous Chef, and Assistant Head Chef, with emphasis on safety and cost control.

Qualifications

• High school diploma or equivalent.
• 2 years of related experience.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards.
• Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
• Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages.
• Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards.
• Operate, maintain and properly clean kitchen tools and equipment.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Education

High school diploma or equivalent

Job description

Visitation Hotel Frederick, a Tribute Portfolio Hotel, seeks a Line Cook to prepare and portion dishes to specification and ensure consistent quality on the line.

You will follow recipes, rotate perishables, and maintain cold and hot line standards while coordinating with the team to meet guest demand. This role includes a growth path to Lead Cook, Sous Chef, and Assistant Head Chef, with emphasis on safety and cost control.