Line Cook - High-Volume Hotel Kitchen Pro

The Crescent Hotels Group; New Orleans (LA); On-site; USD 32,000 - 52,000; Full time

Job summary

Crescent Hotels & Resorts is seeking a kitchen team member to prepare food in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Must have Serve Safe and Food Handler certifications and at least 6 months experience in a high-volume hotel kitchen. The role supports kitchen operations, including rotating perishables, checking pars, and assisting in cost control.

Qualifications

• Must have Serve Safe certification and Food Handler certification.
• At least 6 months of experience in a high-volume hotel kitchen.
• Ability to follow recipes and production standards.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line setup. Note any out-of-stock items or possible shortages.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Skills

Serve Safe

Food Handler Certification

Kitchen experience

Job description

Crescent Hotels & Resorts is seeking a kitchen team member to prepare food in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Must have Serve Safe and Food Handler certifications and at least 6 months experience in a high-volume hotel kitchen. The role supports kitchen operations, including rotating perishables, checking pars, and assisting in cost control.