Line Cook II: Elevate Guest Experience (PM Shift)

Sonesta International Hotels; Portland (OR); On-site; USD 2,066,400 - 3,030,720; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Health Savings Account with Company M

401(k) Retirement Plan with Company M

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Life Insurance

Disability Insurance

Employee Perks and Discounts

Job summary

The Line Cook II at Sonesta International Hotels prepares all food items with attention to cleanliness, quality, taste, timeliness, and cost efficiency, while respecting fellow cooks and the hotel environment. This role includes supervising Line Cook III when needed.

Responsibilities cover meat, fish, fowl, sauces, stocks, and other items for multiple stations, ensuring recipes are followed and food quality is maintained. Strong teamwork and safety awareness are essential.

Qualifications

• Track record of delivering exceptional guest or client experience.
• Strong communication skills for training and safety.
• Excellent appearance and demeanor.
• Experience in a similar environment.
• Ability to prioritize and multitask.

Responsibilities

• Maintain and set up food production with quality and sanitation in broiler, sauté and grill stations.
• Prepare hot items per recipes to ensure consistency.
• Read and follow Use Record Specifications and ensure equipment is clean and functioning.
• Support daily production planning and keep storage areas clean and compliant with Health Department regulations.
• Provide engaging and passionate service to guests and collaborate with colleagues.

Skills

Guest experience

Communication

Professional appearance

Similar environment experience

Attention to detail

Prioritization

Multitasking

Job description

The Line Cook II at Sonesta International Hotels prepares all food items with attention to cleanliness, quality, taste, timeliness, and cost efficiency, while respecting fellow cooks and the hotel environment. This role includes supervising Line Cook III when needed.

Responsibilities cover meat, fish, fowl, sauces, stocks, and other items for multiple stations, ensuring recipes are followed and food quality is maintained. Strong teamwork and safety awareness are essential.