Line Cook — Path to Sous Chef + Health, 401k, PTO

Hilton Garden Inn Bloomington; Bloomington (IN); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Medical, Dental and Vision Health保险

Paid Time Off

401k Company Match

Travel Discounts

Commuter Transit and Commuter Parking

Employee Assistance and Wellness

Educational/Professional Development

Referral Bonus Program

Job summary

Hilton Garden Inn Bloomington is seeking a Line Cook to prepare dishes with consistency, following recipes and portion standards while upholding safety practices. You will date and rotate ingredients, manage line setup, monitor pars for shift use, and help control costs and waste in a fast-paced hotel kitchen.

The role requires standing for extended periods and may include weekend shifts, with opportunities for professional growth within the hotel’s culinary team.

Qualifications

• High school diploma or equivalent.
• 2 years of related experience.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards.
• Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
• Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set-up.
• Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards.
• Operate, maintain and properly clean kitchen tools and equipment.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Skills

2 years experience

Education

High school diploma or equivalent

Job description

Hilton Garden Inn Bloomington is seeking a Line Cook to prepare dishes with consistency, following recipes and portion standards while upholding safety practices. You will date and rotate ingredients, manage line setup, monitor pars for shift use, and help control costs and waste in a fast-paced hotel kitchen.

The role requires standing for extended periods and may include weekend shifts, with opportunities for professional growth within the hotel’s culinary team.