Our Line Cook I is an entry-level culinary role responsible for basic food preparation, dishwashing duties, maintaining a clean and organized kitchen environment, and assisting higher-level cooks with cooking tasks in a full-service, sit-down hotel restaurant. Assist in food preparation activities such as washing, peeling, and chopping vegetables. Prepare simple dishes under the direction of more experienced kitchen staff. Assist in the setup and breakdown of the line and kitchen stations. Maintain kitchen cleanliness by washing dishes, utensils, pots, pans, and ensuring sanitization standards are met Properly store food items and maintain inventory levels under supervision. Follow all food safety and hygiene guidelines. Support the kitchen team during busy meal periods. Perform additional prep or cleaning tasks as directed by the Executive Chef or Sous Chef. Other Duties as assigned Previous kitchen or restaurant experience preferred but not required. Ability to follow instructions and recipes accurately. Strong work ethic and willingness to learn. Ability to work evenings, weekends, and holidays as needed. Able to lift up to 50 pounds and stand for long periods. Excellent communication and organizational skills. ServSafe or similar food safety certification required Ability to stand and walk for extended periods. Comfortable working in a hot, fast-paced kitchen environment. This role operates in a professional hotel kitchen, often requiring long shifts, early mornings or late evenings. Teamwork, attention to detail, and a passion for hospitality are key to success. Employees of Pinnacle Partnership are expected to maintain a professional image and attitude consistent with the Company's business practices. Employment with Pinnacle Partnership will be in accordance with our "At-Will" policy. This means that just as you may leave your position with the Company at any time, the Company may terminate your employment at any time.

Work Location:

In person