Line Cook
Job Details
The Warrior Hotel - Sioux City, IA
High School

SUMMARY: Responsible for providing the hotel with clean cooking utensils and serviceware as well as perform general cleaning tasks.


ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the Banquet Culinary Supervisor, Executive Sous Chef, Executive Chef, or General Manager.


Culinary Tasks: 90%

  • Complete opening duties as assigned
  • Start prep work on items needed for the particular menu of the day
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service

Administrative Tasks: 10%

  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
  • Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Transport supplies from the storeroom and stock in designated areas
  • Inform the Sous Chef of any shortages before the item runs out
  • Inform F&B service staff of 86’d items and amount of available menu specials throughout the meal period

QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required.

To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge,

  • Ability to read and write in English
  • Ability to read and comprehend instructions, short correspondence, and memos
  • Ability to write correspondence
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees
  • May be required to compute basic arithmetic
  • Availability on weekends and holidays
  • Must be able to pass a background check

DESIRED QUALIFICATIONS: High school diploma or equivalent with two years of experience cooking for a dining facility. Certification of Culinary training or apprenticeship a plus.

PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the kitchen to access different cooking utensils and ingredients.

WORK SCHEDULE: Work a part or full time varied schedule including days, nights, weekdays, and weekends as assigned by department Supervisor or Manager.

I have read, understand, and am able to complete the job duties in the work environment described with or without reasonable accommodations.