Line Cook

Line CookThe Line Cook is responsible for preparing, seasoning, and cooking high-quality menu items in accordance with luxury culinary standards, recipes, and food safety regulations. Operating within a high-end condo and hotel property, this professional works across various hot and cold stations (saut, grill, garde manger, or pastry) to ensure rapid ticket times, consistent flavor profiles, and flawless presentation for restaurant guests, room service, and private events.Responsibilities include maintaining cleanliness and organization of all storage areas, completing necessary food and station preparation prior to the opening of the restaurant, preparing and displaying buffet food items according to the hotel standards, recognizing quality standards in fresh vegetables, fish, and dairy and meat products, maintaining a clean and sanitary environment with knowledge of proper handling, storage, and sanitation, preparing food for banquets as required, following specifications on Banquet Event Orders, preparing and servicing food for the employee cafeteria, preparing all foods following hotel standard recipes, breaking down buffets and kitchen line, storing food and equipment properly at the end of each meal period, working banquet food station as scheduled, knowing the location and operation of all fire extinguishing equipment, practicing safe work habits at all times, using production charts as specified by hotel's standards, supporting any position in the kitchen that is in need of help, following all health department and company regulations in regards to food and storage standards and safety, operating and maintaining cleanliness of all kitchen equipment, maintaining a "Clean As You Go" policy, assisting in storage and rotation of food items according to hotel procedures, and signing keys out and back in under supervision as needed.Qualifications include a high school diploma or equivalent and/or experience in a hotel or a related field preferred, culinary experience required, flexible and long hours sometimes required, medium work, ability to stand during entire shift, ability to withstand temperature variations both hot and cold, thorough knowledge of menus and the preparation required according to hotel standards, proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saut, braising, roasting and par-cooking, and knowledge of herbs and spices and proper use of each.Benefits include medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance, 401(k) Retirement Plan with employer matching contributions, paid holidays, paid vacation, paid sick leave, employee assistance program (EAP), educational opportunities / tuition reimbursement, paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law.For employees based in Washington: 8 paid holidays per year, up to 20 days of paid vacation per year, based on classification and length of service, paid sick & safe time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.For employees based in Colorado: 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year, up to 20 days of paid vacation per year, based on classification and length of service, 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.For employees based in California: 8 paid holidays per year, up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO, paid sick time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement ("CBA"). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.**The above-referenced benefits do not apply to part-time positions