Line Cook (Second Shift)

Executive Sous Chef, Executive Chef, Food & Beverage Director COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market.

About Valorhospitality

• At Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality.
• With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support.
• We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike.
• If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here.
• Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.
• The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits.
• We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization.
• We will do our best to encourage communication, and we will listen with an open mind to new ideas.
• Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism.
• In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.

Responsibilities

• Prepare culinary delights for our guests and hotel clientele.
• Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience.
• Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.
• The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, & Hotelitarian Cafeteria.
• Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment ESSENTIAL JOB FUNCTION: Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Remembering all the multiple orders and easily assemble them to the order.
• Work all stations on kitchen line to include broiler, sauté, fry, pantry, and expediter stations.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.
• Prepare and service food for the Hotelitarian Cafeteria as specified by culinary leadership.
• Perform other duties as assigned, requested or deemed necessary by management.

Requirements

• Six months – 1 year in a food/beverage services environment or establishment.
• Strong knowledge of operating industrial sized ovens and cooking ranges.
• Possess knowledge of preparing different types of cuisines, relishes, soups and salads.
• Have a basic understanding of professional cooking and knife handling skills.
• Understand and knowledgeable of safety, sanitation and food handling procedures.
• Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids.
• Able to read, speak and understand English.
• Able to lift, push, carry 20 - 40 lbs.
• Stand continuously for long periods of time.
• Communicate information and hotel services to management, staff and guests.

Preferred

• Education: High school education or equivalent experience.
• Culinary certificate or degree preferred.

Benefits

• BENEFITS PACKAGE Competitive Salary Daily Pay!
• Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO 401k with employer match Food and Beverage Discounts Tuition Reimbursement