Line Cook – Luxury Resort Kitchen Excellence

Loews Hotels, LLC.; Tucson (AZ); On-site; USD 28,000 - 42,000; Full time

Benefits offered by this job

Health benefits

401(k) & company match

Paid time off (Sick/Vacation/Holidays)

Tuition reimbursement

Pet insurance

Team member meals

Job summary

Loews Ventana Canyon Resort in Tucson, AZ, is seeking a professional Cook to join our high-volume kitchen team. You will set up work areas, receive and store ingredients, and prepare menu items following standardized recipes with strict portion control.

Responsibilities include maintaining food quality, plating to presentation standards, and ensuring timely service. Knowledge of sanitation standards and a flexible schedule, including weekends, is required.

Qualifications

• High School Diploma, or equivalent.
• Three+ years cooking experience in upscale, high-volume hotel or restaurant.
• Culinary training/certification as "Cook" from a recognized culinary training school.
• Thorough knowledge of Food Service Sanitation Standards and kitchen equipment.

Responsibilities

• Sets up and organizes work area with all necessary supplies and equipment.
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used.
• Prepares and stores raw food products properly.
• Follows standardized recipes in the preparation and cooking of menu items.
• Adheres to portion control guidelines and minimizes waste.
• Plates foods according to plating/presentation guidelines.
• Monitors finished product to ensure timely service and quality.
• Follows Governmental Food Sanitation Standards at all times.
• Cleans and sanitizes work areas and maintains equipment.

Skills

English proficiency

Education

High School Diploma

Job description

Loews Ventana Canyon Resort in Tucson, AZ, is seeking a professional Cook to join our high-volume kitchen team. You will set up work areas, receive and store ingredients, and prepare menu items following standardized recipes with strict portion control.

Responsibilities include maintaining food quality, plating to presentation standards, and ensuring timely service. Knowledge of sanitation standards and a flexible schedule, including weekends, is required.