PM Cook

Hilton Garden Inn, Ft. Washington, PA; Fort Washington (Montgomery County); On-site; USD 31,000 - 48,000; Full time

Job summary

Hilton Garden Inn Ft Washington seeks a seasoned line cook to support high-volume kitchen operations. You will perform food prep, cook dishes, monitor quality, and ensure sanitation and safety compliant with HACCP guidelines.

The role requires 3–6 years in a fast-paced commercial kitchen, a HS diploma or GED (culinary training a plus), and ServSafe or local food handler certification. You must be able to work holidays and weekends and hold a valid driver’s license.

Qualifications

• Experience: 3 to 6 years of hands-on cooking in a fast-paced commercial kitchen.
• Education: High school diploma or GED; culinary training preferred.
• Certifications: ServSafe certification or local food handler's card.
• Physical stamina: stand long shifts, hot environment, lift up to 50 pounds.
• Core skills: knife handling, multitasking, recipe adherence, working under pressure.
• Must be able to work holidays and weekends.
• Must have a valid driver’s license.

Responsibilities

• Food preparation: wash, peel, chop, weigh, measure, and mix ingredients according to recipes.
• Service cooking: operate kitchen equipment to prepare hot and cold dishes during peak hours.
• Quality control: monitor temperatures, freshness, and presentation standards.
• Sanitation and safety: clean and sanitize stations, follow HACCP and health regs.
• Inventory management: rotate stock, label items, track inventory, notify low supplies.

Education

High school diploma or GED

Culinary arts degree or vocational training (plus)

Proficiency in knife handling

Multitasking under pressure

Recipe adherence

Ability to work holidays and weekends

Valid driver’s license

Job description

Core Responsibilities

• Food Preparation: Wash, peel, chop, weigh, measure, and mix ingredients according to standardized recipes and portion guides.
• Service Cooking: Operate kitchen equipment such as grills, ovens, stoves, and fryers to prepare hot and cold dishes during peak service hours.
• Quality Control: Monitor food temperatures, check product freshness, and ensure proper plating and presentation standards.
• Sanitation and Safety: Clean and sanitize workstations, tools, and equipment, while following HACCP guidelines and local health department regulations.
• Inventory Management: Rotate stock, label stored food, track inventory levels, and notify management of low supplies.

Qualifications & Requirements

• Experience: 3 to 6 years of hands-on cooking experience in a fast-paced commercial kitchen.
• Education: High school diploma or GED; a culinary arts degree or vocational training is a plus.
• Certifications: Current ServSafe certification or local food handler's card.
• Physical Stamina: Ability to stand for long shifts, work in a hot environment, and lift up to 50 pounds.
• Core Skills: Proficiency in knife handling, multitasking, recipe adherence, and working under pressure.
• MUST BE ABLE TO WORK HOLIDAYS AND WEEKENDS
• MUST HAVE A VALID DRIVERS LICENSE