Hotel Line Cook

Line Cook / Banquet Culinary Specialist: The Kitchen Engine!

Your Challenge: Execute Flawless Food Production for All Banquet Functions with Speed and Precision!

Ready to be the engine of our banquet kitchen and the master of consistent food quality? Join Sandpiper Hospitality (SH), one of the fastest-growing companies in the extended stay market, as our next Line Cook / Banquet Culinary Specialist!

This is an essential, high-energy role where you manage all aspects of food production for banquets, ensuring every item is prepared to description and strictly adhering to sanitation and safety practices. Your precision and ability to work under pressure are critical to total customer satisfaction.

Your Essential Production & Operational Duties

As a Line Cook, you are responsible for meticulous prep, execution, and maintaining a hygienic workspace, all while working proactively with your team.

Key Responsibilities Include:

• Food Preparation & Consistency: Prepare food items for customers using a quality predetermined method in a timely and consistent manner.

• Station Readiness: Set up your station with the predetermined mise en place required to service all banquet functions, ensuring you are prepared for service at all times.

• Sanitation & Safety: Practice sanitation and safety daily to ensure total customer satisfaction and maintain a pristine working environment.

• Teamwork: Work proactively with other team members to ensure seamless kitchen operations and service delivery.

• Compliance: Maintain Food Handling Certification and/or Serve Safe Certification. A Nevada Alcohol Card is also required.

Physical Demands & Workplace Environment

This role requires physical stamina and the ability to thrive in demanding kitchen conditions.

• Physical Stamina: You must be able to stand and exert well-paced mobility for up to 4 hours in length. You'll need the ability to maneuver between functions occurring simultaneously.

• Lifting: Must be able to lift up to 15 lbs. on a regular and continuing basis.

• Temperature Extremes: Be able to work in extreme temperatures like freezers () and kitchens ().

• Attendance: Regular attendance is essential, and you must be willing to work varying schedules due to the cyclical nature of the hospitality industry.

Qualifications & Foundational Skills

The role demands a combination of culinary foundation, industry knowledge, and strong interpersonal skills.

Education & Experience

• Education: High school diploma or equivalent (GED). A Bachelor’s degree in a business-related field is preferred.

• Experience: 2 or more years of experience in a leadership role (hospitality, retail, food service preferred). (Note: Prior experience in a supervisory/leadership role or human resources is listed and may indicate a preference for leadership potential or a senior role within the line cook structure.)

Knowledge & Skills

• Skills: Must be able to read, write, and speak English proficiently. Intermediate computer operation. Effective communication with staff and guests.

• Aptitude: Effective conflict management, negotiation, and sales skills are required.

• Knowledge: General understanding of common office/human resources (HR) procedures. Basic business awareness of applicable Federal, State, and Local laws related to HR.

Are You Our Next Kitchen Engine?

If you're a dedicated culinary professional with a focus on sanitation, consistency, and teamwork, and you're ready to master the banquet kitchen, we encourage you to app