Line Cook II — Fast-Paced Hotel Kitchen

Grand Sierra Resort; Reno, Northern (NV, KY); Hybrid; USD 35,000 - 48,000; Full time

Job summary

Grand Sierra Resort seeks a culinary team member to prepare and present food in a high-volume kitchen. You will follow standard recipes, rotate products, and interact with guests to ensure excellent service.

The role requires strong kitchen knowledge, attention to detail, and the ability to adapt to shift changes, including holidays and weekends. Ideal candidates will have at least 1 year of culinary experience, be at least 21 years old, and demonstrate organizational skills, the ability to

Qualifications

• Minimum 1-year culinary experience in a high-volume restaurant kitchen.
• Must be a minimum of 21 years of age.
• Flexible working all shifts including holidays, nights, and weekend hours as business needs dictate.

Responsibilities

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure proper product rotation and maintain turnover.
• Provide excellent guest service by listening and responding to inquiries with a positive, clear speaking voice.
• Monitor staff performance and production flow in the absence of the Saucier or Sous Chef.
• Assist in preparing, cooking and presenting food following hotel productivity standards and cost controls.
• Maintain liaison with internal and external guests to ensure proper guest service.
• Perform any other duties as assigned within the scope of this position.

Skills

Organized

Follow instructions

Neat appearance

Food service knowledge

Math skills

Coordination

Problem solving

Independent judgment

Flexible shifts

Job description

Grand Sierra Resort seeks a culinary team member to prepare and present food in a high-volume kitchen. You will follow standard recipes, rotate products, and interact with guests to ensure excellent service.

The role requires strong kitchen knowledge, attention to detail, and the ability to adapt to shift changes, including holidays and weekends. Ideal candidates will have at least 1 year of culinary experience, be at least 21 years old, and demonstrate organizational skills, the ability to