Line Cook - Part-Time

PCH Hotels And Resorts, Inc.; Mobile, Northern (AL, KY); Hybrid; USD 27,000 - 36,000; Full time

Job summary

Battle House Hotel and Spa in Mobile, AL, seeks a dedicated Line Cook to join our hotel kitchen and banquet operations. You will prepare, season, and cook items for restaurant and banquet services, following recipes and chef direction to ensure high-quality dishes and timely service.

This role requires good knife skills, attention to sanitation, and teamwork in a fast-paced environment to provide guests with a memorable dining experience that upholds our standards of excellence.

Qualifications

• High school diploma or GED required.
• Prior line cook experience preferred.
• Ability to follow recipes and maintain quality.
• Strong teamwork and communication in a fast-paced kitchen.

Responsibilities

• Prepare, season, and cook a variety of dishes following recipes.
• Maintain cleanliness and sanitary practices; follow 'clean as you go'.
• Monitor temperatures and food safety per regulations.
• Assist Lead Cooks and chefs; maintain stations during service.
• Maintain records of production and minimize waste.

Skills

Food preparation

Cooking techniques

Sanitation standards

Teamwork

Education

HS Diploma or GED

Job description

At Battle House Hotel and Spa we pride ourselves on delivering unparalleled service in a stunning environment. Our hotel is full of charm, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest.

Why Join Us? This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests.

Job Description:

As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel Restaurant outlets Pastry Kitchen or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment. A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards. Prepare all items according to recipe cards and directions provided by chefs and plate dishes in alignment with hotel use records to ensure consistency and meet guest expectations. Conduct sensory evaluations (taste, smell, and visual inspection) of all products before service to ensure only high-quality ingredients and correct recipes are utilized. Promptly report any substandard or low-quality products to the Supervisor or Chef to address and rectify issues. Maintain accurate timing and pace during service to ensure guests receive their food promptly and enjoy a seamless dining experience. Handle and store all equipment properly. Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces. Ensure the workstation is efficiently set up before all meal functions to maximize productivity during food service. Store and handle food items properly to minimize waste and misuse, being mindful of food costs. Strive to serve guests only the highest quality products, reflecting the hotel's commitment to excellence. Utilize recipes and use records to maintain consistent quality. Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve. Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash. Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations. Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills. Be willing to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively. Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.

Qualifications

Education

Preferred

High School or better in HS Diploma/GED.

Licenses & Certifications

Preferred

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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