Line Cook: Precision Prep & Culinary Craft

Le Meridian Element Salt Lake City; Salt Lake City (UT); On-site; USD 19,000 - 30,000; Full time

Job summary

Azul Hospitality seeks a kitchen professional to manage food production for its outlets, ensuring quality, safety, and timely service. You will read menus, estimate requirements, and coordinate with the Executive Chef to procure ingredients and maintain prep stations across shifts.

The ideal candidate has 1–3 years of culinary experience, high school education, and a food handler certification if required. The role involves working in varied temperatures and a bustling hotel kitchen environment.

Qualifications

• Must be able to speak, read, write and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Ability to supervise line staff and accomplish goals on a timely basis.
• Thorough knowledge of menu development, insight into marketing, cost and wage control.

Responsibilities

• Read menu to estimate food requirements and help order food from supplier or procure from storage.
• Adjust thermostat controls to regulate temperatures of ovens, boilers, grills, roasters, and steam kettles.
• Prepare food items for customers using specified methods in a timely and consistent manner.
• Measure and mix ingredients according to recipes using kitchen utensils and equipment.
• Set up station with predetermined mise en place for service across all functions.
• Practice sanitation and safety daily to ensure guest satisfaction.
• Consult with Executive Chef and other departments related to all functions.
• Support and contribute to ongoing hotel programs with continuous improvement.

Skills

Communication skills

Supervising staff

Education

High school diploma or equivalent

Job description

Azul Hospitality seeks a kitchen professional to manage food production for its outlets, ensuring quality, safety, and timely service. You will read menus, estimate requirements, and coordinate with the Executive Chef to procure ingredients and maintain prep stations across shifts.

The ideal candidate has 1–3 years of culinary experience, high school education, and a food handler certification if required. The role involves working in varied temperatures and a bustling hotel kitchen environment.