Line Cook: Precision Prep for Consistent Dishes

HHM Hotels; Fort Lauderdale (FL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Paid Time Off

401k Company Match

Travel Discounts

Commuter Benefits

Wellness Program

Educational/Professional Development

Referral Bonus Program

Job summary

HHM Hotels seeks a Line Cook to prepare high-quality dishes following recipes and production standards in a guest-focused kitchen. The role involves timely prep, stock checks, and proper food handling to maintain freshness and cost controls.

Responsibilities include line setup, safety compliance, equipment maintenance, and supporting kitchen operations. The position offers growth opportunities from Lead Cook to Sous Chef as part of 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.

Education

High school diploma or equivalent

Job description

HHM Hotels seeks a Line Cook to prepare high-quality dishes following recipes and production standards in a guest-focused kitchen. The role involves timely prep, stock checks, and proper food handling to maintain freshness and cost controls.

Responsibilities include line setup, safety compliance, equipment maintenance, and supporting kitchen operations. The position offers growth opportunities from Lead Cook to Sous Chef as part of the hotel's culinary team.