Line Cook

Cook items following detailed recipes while maintaining food and beverage quality standards and resolving guest complaints. Organize prep items from various areas to ensure readiness for service and monitor cleanliness, sanitation, and organization of assigned work zones. Restock depleted items during shifts, adhering to proper storage procedures specified by Health Department and Hotel requirements. Manage monthly inventories and initiate programs to reduce breakage and loss in glassware and silverware. Fluency in Spanish is preferred, along with culinary ability, planning skills, and leadership experience.