Line Cook, Hilton St. Petersburg Carillon Park
Overview
You'll prepare food to spec at a 200-room hotel, following recipe cards and portion standards. Your team is a tight kitchen crew under a Lead Cook, with a clear path to Sous Chef. You'll own prep, line setup, and food safety, working with OSHA and MSDS standards. This role suits a cook who values consistency and waste control.
What You'll Do8
- 1Cook menu items to spec using recipe cards and portion standards, focusing on the first 90 days to master prep and line flow.
- 2Prepare ahead items for forecasted demand, adjusting pars to avoid overproduction and waste.
- 3Date and rotate all food containers, monitoring temperatures to meet HACCP guidelines.
- 4Set up your station for each shift, checking pars and pulling freezer stock to cover menu needs.
- 5Flag out-of-stock items and shortages to management before they impact service.
- 6Break down and store leftover food properly, covering and dating all perishables.
- 7Track food cost variances and suggest corrective actions to control waste and loss.
- 8Operate and clean kitchen tools and equipment, maintaining safety per OSHA standards.
Requirements8
- 12+ years of line cook experience in a hotel or full-service restaurant.
- 2High school diploma or equivalent.
- 3Proven ability to follow recipe cards and portion controls with precision.
- 4Basic math skills for scaling recipes and adjusting pars.
- 5Standing for 8+ hours and lifting up to 50 lbs without issue.
- 6Flexibility to work weekends and holidays on rotating shifts.
- 7Knowledge of food safety and sanitation, including MSDS.
- 8Ability to work in a fast kitchen environment without losing accuracy.
Salary Insight
Salary not disclosed in listing
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