Line Cook II — Upscale Hotel Kitchen

Loews Hotels, LLC.; St. Louis (MO); On-site; USD 34,000 - 52,000; Full time

Benefits offered by this job

Health & wellness benefits

401(k) with company match

Paid time off (Sick, Vacation, Holiday

Tuition reimbursement

Team member hotel rates and discounts

Job summary

Live! by Loews - St. Louis is seeking a Cook to support our kitchen team in a high-volume hotel dining environment. You will prepare, plate, and present menu items while adhering to established recipes and presentation standards.

The role requires culinary training, one year of relevant experience, and a strong knowledge of food safety guidelines. Flexible scheduling and weekend shifts are expected to meet guest demand.

Qualifications

• High School Diploma or equivalent.
• Post secondary culinary training/certification as "Cook" from a recognized school.
• One year cooking experience in upscale, high-volume setting or equivalent.
• Thorough knowledge of Food Service Sanitation Standards.
• Ability to stand, stoop, bend; lift up to 50 pounds.
• Ability to read, write and speak English.

Responsibilities

• Set up and organize work area with supplies and equipment.
• Receive, inspect, rotate food products for freshness and quality.
• Prepare and store raw food products per recipes.
• Follow standardized recipes and portion control guidelines.
• Plate cold foods according to presentation standards.
• Monitor finished products and service pace; notify supervisor of delays.
• Ensure quality and timely service; maintain sanitary standards.
• Operate and care for kitchen equipment safely; report malfunctions.
• Assist with closing duties and clean-up as assigned.

Skills

Stand/walk heavy lifting

English proficiency

Flexible schedule

Education

Culinary training/certification (Cook)

Job description

Live! by Loews - St. Louis is seeking a Cook to support our kitchen team in a high-volume hotel dining environment. You will prepare, plate, and present menu items while adhering to established recipes and presentation standards.

The role requires culinary training, one year of relevant experience, and a strong knowledge of food safety guidelines. Flexible scheduling and weekend shifts are expected to meet guest demand.