Line Cook — Sauté & Broil Expert, Growth & Benefits

Driftwood Hospitality; Raleigh (NC); In loco; USD 21.000 - 30.000; Tempo pieno

Vantaggi offerti da questo lavoro

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Descrizione del lavoro

Driftwood Hospitality Management seeks a line cook responsible for maintaining and producing meat, fish and other items on the front line. The role involves setting up stations, following recipes, portion control and maintaining sanitation and safety in a 24/7 hotel kitchen.

You will operate broilers and saute stations, ensure high-quality presentations, and work with the team to meet guest expectations while adhering to health and safety standards.

Competenze

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking preferred.
• Must have knowledge of food and beverage preparations, service standards and etiquette.
• Good knowledge of broiler and saute cooking.
• Good knowledge of sanitation standards.
• Knowledge of operating kitchen equipment (stoves, ovens, broilers, etc.).
• Basic math to understand recipes and measurements.
• Basic English to communicate simple instructions.

Mansioni

• Prepare daily prep lists for production.
• Read and follow recipes; ensure consistency.
• Prepare broiled and sautéed items per standard recipes.
• Inspect and select high-quality food items.
• Ensure proper storage, portion control, and safety.
• Maintain cleanliness and compliance with health dept. rules.
• Follow safety, security procedures and fire/emergency procedures.
• Assist other kitchen personnel as needed.

Conoscenze

Food preparation

Basic math

English communication

Safety compliance

Formazione

Food Handler Card

Strumenti

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Descrizione del lavoro

Driftwood Hospitality Management seeks a line cook responsible for maintaining and producing meat, fish and other items on the front line. The role involves setting up stations, following recipes, portion control and maintaining sanitation and safety in a 24/7 hotel kitchen.

You will operate broilers and saute stations, ensure high-quality presentations, and work with the team to meet guest expectations while adhering to health and safety standards.