Position Summary The Entry-Level Line Cook is responsible for preparing and cooking menu items according to hotel standards while maintaining a clean, safe, and organized kitchen environment. This role supports the culinary team in delivering high-quality food and exceptional guest experiences across hotel outlets, banquets, and events. Essential Duties and Responsibilities Prepare and cook menu items in accordance with established recipes, portion controls, and presentation standards Assist with daily prep work including chopping, slicing, portioning, and labeling ingredients Maintain cleanliness and organization of assigned workstation Follow all food safety, sanitation, and health regulations (including proper food handling and storage procedures) Ensure proper rotation of food products (FIFO) Assist with receiving and storing deliveries Work collaboratively with kitchen team members to ensure timely service Support banquet and catering functions as needed Communicate effectively with supervisors regarding product shortages, equipment issues, or quality concerns Maintain a positive and professional attitude in a fast-paced environment Qualifications High school diploma or equivalent preferred Previous kitchen or food service experience preferred but not required Basic understanding of cooking methods and kitchen equipment Ability to follow recipes and instructions accurately Strong attention to detail and time management skills Willingness to learn and grow within the culinary field Work Environment & Physical Requirements Standing, walking, bending, lifting up to 50 pounds. Fast-paced food production or service environment. Flexible scheduling including early mornings, weekends, and holidays.