Line Cook

Job Summary The Line Cook is responsible for preparing and cooking high-quality food items consistently and efficiently in a fast-paced luxury resort kitchen. This role supports daily restaurant service, banquet functions, and special events by executing recipes, maintaining portion control, ensuring proper presentation, and upholding the highest standards of food quality, safety, and sanitation. The successful candidate contributes to seamless kitchen operations while delivering exceptional culinary experiences that align with Westin brand and luxury resort expectations. Key Responsibilities

• Prepare and cook a variety of hot and cold menu items according to predetermined recipes, specifications, portion sizes, quality standards, and presentation guidelines
• Set up and stock assigned station with required mise en place for service, banquets, and events
• Execute cooking methods (grilling, sautéing, frying, roasting, etc.) with consistency and timeliness during high-volume periods
• Visually inspect, select, and use only the freshest, highest-quality ingredients for all preparations
• Measure, weigh, portion, and label food items accurately; follow recipes and scaling instructions precisely
• Maintain cleanliness, organization, and sanitation of workstation, equipment, and kitchen areas in compliance with health codes and resort standards
• Practice daily food safety, sanitation, and hygiene protocols to ensure guest satisfaction and regulatory compliance
• Assist in banquet and event food production, including plating and garnishing for large functions
• Collaborate with kitchen team members, including Sous Chefs, Banquet Chefs, and other stations, for efficient operations
• Monitor food waste, control inventory, and prepare requisitions for supplies as needed
• Perform side duties such as deep cleaning, equipment maintenance checks, and other tasks assigned by supervisors

Qualifications & Requirements

• Minimum 3-4 years of experience as a Line Cook in a high-volume restaurant, luxury hotel, resort, or comparable full-service kitchen (experience in banquet or resort settings preferred)
• High school diploma or equivalent required; culinary certification, apprenticeship, or formal training preferred
• Strong knowledge of various cooking techniques, food preparation methods, and basic knife skills
• Understanding of food safety, sanitation standards, and applicable health regulations
• Basic mathematical skills for recipe scaling, measurements, portioning, and requisitioning
• Ability to work efficiently under pressure in a fast-paced environment
• Excellent teamwork, communication, and organizational skills
• Proficient in English (speak, read, write, and understand) as the primary workplace language
• Physically able to stand for extended periods, lift up to 50 lbs, work in hot/humid conditions, and handle kitchen tools safely
• Fully flexible schedule including early mornings, evenings, weekends, holidays, and on-call availability as required