Line Cook - Hotel Kitchen (FT/PT) | Daily Pay

Homewood Hotel LLC; Ironwood (MI); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

Competitive Salary Daily Pay!

Team Member Hotel Discount Program

Uniforms Provided for most positions

Health, Dental, Vision, Life Insurance

Paid PTO

401k with employer match

Food and Beverage Discounts

Tuition Reimbursement

Job summary

Valor is seeking a Line Cook (FT or PT) for The Valley Hotel, Curio by Hilton. You will prepare culinary delights for guests and hotel clientele, focusing on quality and presentation.

You will work across pantry, broiler, sauté, fry, and expeditor stations under supervision of Executive Sous Chef and Executive Chef. Responsibilities include following recipes, maintaining sanitation, and assisting with production planning.

Qualifications

• Strong knowledge of operating industrial sized ovens and cooking ranges.
• Knowledge of preparing different cuisines, relishes, soups and salads.
• Understand and apply safety, sanitation and food handling procedures.
• Ability to punch buttons, handle items, and carry containers loaded with food and liquids.
• Able to read, speak and understand English.

Responsibilities

• Prepare food of consistent quality following recipes and standards.
• Start items ahead of time to meet demand without overproducing.
• Assemble multiple orders accurately.
• Work on all kitchen stations (broiler, sauté, fry, pantry, expediter).
• Maintain proper temperatures and rotate perishables.
• Check pars, plan prep, and set up lines.
• Note shortages and assist in buffet stocking.
• Assist in controlling food costs and reducing waste.
• Perform other duties as assigned by management.

Skills

Industrial ovens

Cooking ranges

Cuisine types

Soups

Salads

Knife skills

Food safety

Manual dexterity

English proficiency

Physical stamina

Stamina

Education

High school diploma or equivalent

Culinary certificate

Job description

Valor is seeking a Line Cook (FT or PT) for The Valley Hotel, Curio by Hilton. You will prepare culinary delights for guests and hotel clientele, focusing on quality and presentation.

You will work across pantry, broiler, sauté, fry, and expeditor stations under supervision of Executive Sous Chef and Executive Chef. Responsibilities include following recipes, maintaining sanitation, and assisting with production planning.