Line Cook

How to use this kit

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Interview prep

• Describe handling several tickets at once without dropping quality or temp.
• Walk through safe use of grills, fryers, or griddles under volume.
• Explain how you stock, receive, and prep before service in a hotel kitchen.

Fit summary

Strong fit if you like fast, hands-on hotel line cooking—prep, equipment, and multi-order plating. Less fit if you want remote work or a non-kitchen role; this listing is on-site Line Cook work in the U.S. at Sheraton Westport Plaza Hotel St. Louis.

Day in the role

As a Line Cook at Sheraton Westport Plaza Hotel St. Louis, a typical shift centers on station cooking for hotel guests and outlets. You prep proteins and sides, run grills, fryers, or griddles, and fire multiple tickets at once so each plate matches the order. You also stock and receive supplies, wash and cut mise en place, and may pour coffee or fountain drinks when the line needs it—paced hotel kitchen work, not a freestanding fast-food counter.

Skills to emphasize

• Food safety hygiene basics — Alison — The Basics of Food Safety and Hygiene (free to learn)
• Food handler fundamentals — ServSafe — Food Handler basics overview (paid)
• Station speed: multi-ticket cooking, grill/fryer/griddle control, mise en place

FAQ from this listing

What does a Line Cook do day to day?

Cook exact ordered items on grills, fryers, or griddles, prep ingredients, juggle several orders, and help with supplies and simple beverages.

Is this job remote?

No. The listing is on-site (remote: 0) for Line Cook work at Sheraton Westport Plaza Hotel St. Louis in the U.S.

Which credentials help for food service cooking?

Food safety basics via Alison (free to learn) and ServSafe Food Handler overview (paid) match common kitchen expectations; employer rules may vary.

Occupation tasks (O*NET)

Public-domain labor data — prepare examples for 2–3 of these.

• Order and take delivery of supplies.
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time.
• Operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.
• Wash, cut, and prepare foods designated for cooking.
• Prepare and serve beverages, such as coffee or fountain drinks.
• Clean food preparation areas, cooking surfaces, and utensils.
• Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.

O*NET source

Role overview (listing rewrite)

Line Cook at Sheraton Westport Plaza Hotel St. Louis, US Role Overview The Line Cook is responsible for maintaining and setting up food production in accordance with Imo’s standard recipes, ensuring quality control of all meat, cheese, vegetables, and other food items prepared in the kitchen. This role involves overseeing food preparation and kitchen staff to ensure the delivery of high-quality products as specified by guests. Day-to-Day Responsibilities Prepares all foods according to Imo’s standard recipes and as specified by guests. Oversees food preparation and kitchen staff to maintain quality standards. Maintains cleanliness and organization in the kitchen area. Ensures compliance with health codes and safety regulations. Requirements Experience as a Line Cook or similar role preferred. Familiarity with food preparation techniques and recipes. Able to work in a fast-paced environment under pressure. Strong communication and leadership skills. Possess physical stamina for standing, lifting, and repetitive motions. About the Company Sheraton Westport Plaza Hotel St. Louis is located in the heart of St. Louis, offering a full-time position with no remote work option available. The hotel provides a professional environment where culinary excellence meets hospitality standards. Applying for This Role To apply, complete your application directly on this page, or you'll be redirected to the employer's application platform to finish submitting there.

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Questions to ask them

• What does success look like in the first 90 days for this role?
• How is the team structured, and who would I work with most?
• What tools and systems does this role use daily?
• Is the work primarily based in US, hybrid, or fully remote?