Line Cook

Downtown Denver's original boutique hotel, where modern amenities meet historic charm.

Line Cook - Hotel Teatro

Downtown Denver CO, 80202

$20.75 an hour, Non-exempt

FT, Nights and Weekend Availability

Work With Us

At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one’s personality, initiative, creativity, and entrepreneurship. It’s this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth.

Our Hotel

Hotel Teatro’s exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues.

General Job Guidelines and Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty.

Line Cook Job Functions

• Always arrive at least 5 minutes before your scheduled time.
• Always come to work with a clean uniform.
• Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of.
• Always observe and complete opening and closing checklists.
• Count your opening product inventory; place all products in its proper location.
• Clean and organize your area if necessary.
• Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first.
• Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed.
• Set and prepare station area and be ready for orders 15 minutes prior to service.
• Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary.
• Double-check your product levels to ensure that you won't have to leave your station during peak periods.
• Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY.
• Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station.
• Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods.
• Be a team player - support and assist your fellow team members whenever possible in whatever functions are required.
• Ensure that all cooking equipment used is operating correctly and at the proper temperature.
• Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty.
• ALWAYS follow safe food handling practices.
• Know and follow proper plate presentation and garnish set up for all dishes.
• Use our product labeling system to label, date, rotate and store all food products.
• Prepare only what is on the Daily Prep List.
• Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty.
• Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out.

Benefits

• Medical, Dental and Vision Eligibility
• PTO/ Sick
• 401k Match
• Complimentary Parking
• RTD EcoPass
• Hotel and Restaurant Discounts

Physical Demands

• Able to lift 50lbs.
• Able to stand for 6+ hours