LineCook

# _**City, State:**_ New Orleans, Louisiana **_Title:_ **Line Cook ** _Location:_******_City, State_ ** _FLSA:_ **_Non-Exempt_ ** _Status:_ **_full-time_ ** _Reports to:_****** Executive Chef ** _Pay Range:_******_$18.00_ **Job Summary:** The Line Cook is responsible for preparing and cooking food according to the hotel’s standards and quality. Working under the supervision of a chef, the Line Cook assists in various areas, including breakfast, lunch, dinner, banquets, and room service, while ensuring a high level of food consistency and safety. **Essential Functions and Duties:** * Prepares all ingredients for the shift before service begins, ensuring readiness. * Operates the cooking station efficiently and safely, following hotel standards. * Prepares food items according to designated recipes and quality standards. * Maintains cleanliness and complies with food sanitation standards at all times. * Practices safe food handling, preparation, cooking, and storage methods. * Produces high-quality food, with a focus on pantry items, sandwiches, salads, and desserts. * Manages guest orders in a friendly and timely manner. * Inspects all food visually before sending it from the kitchen. * Ensures workspace is fully stocked and follows opening and closing procedures. * Handles and stores all food items properly, following safety standards. * Prepares requisitions for supplies and food items, as needed. * Follows written or verbal instructions from the Chef or supervisor. _Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties._ **Required Experience, Education, and Skills:** * Associate's degree in culinary arts or equivalent from a two-year college or technical school; or six months to one year of related experience and/or training. * Strong knowledge of food preparation methods, including pantry items, sandwiches, salads, and desserts. * Ability to use cooking metrics and conversion methods for measureme