Station / Line Cook (Hotel / Restaurant)

Job Summary

The Station Cook (also known as a Line Cook) is responsible for preparing, cooking, and presenting dishes within their assigned kitchen station—such as grill, sauté, pastry, sauce, or cold kitchen. The role ensures the highest quality, taste, and consistency of meals served, in compliance with the hotel or restaurant’s standards, food safety regulations, and service expectations.

The ideal candidate is organized, efficient, and passionate about food preparation in a professional hospitality environment.

Key Responsibilities

1. Food Preparation and Cooking

• Prepare, cook, and present menu items assigned to the designated station (e.g., grill, sauce, pastry, salad, or main course).
• Ensure food is cooked according to standardized recipes, portion sizes, and presentation guidelines.
• Maintain consistency in taste, texture, and temperature of all dishes.
• Execute both à la carte and banquet service items efficiently, depending on the service type.
• Adjust and adapt recipes to accommodate special dietary requirements or guest preferences when instructed.

2. Station Setup and Maintenance

3. Quality Assurance & Food Safety

4. Teamwork and Coordination

5. Operational Efficiency

Qualifications and Experience

Core Competencies

Physical Requirements

Work Environment