Line Cook

Line Cook | The Casual Pint at Holiday Inn & Suites Pigeon Forge The Casual Pint at Holiday Inn & Suites Pigeon Forge is a one-of-a-kind beer market and pub experience where guests can explore an extensive craft beer selection and enjoy a great food menu in a relaxed, welcoming atmosphere.

As a Line Cook, you are an essential part of the kitchen team executing recipes with precision, maintaining a clean and organized station, and keeping the kitchen running smoothly from prep to close.

This is a versatile, hands-on role for someone who takes pride in doing great work and contributing to every aspect of a well-run kitchen operation What You'll Do Culinary Execution & Standards Prepare and execute menu items following established recipes to ensure consistent quality and food costsEnsure all cooking stations are adequately stocked with ingredients and equipment before and throughout each shiftTake pride in food quality, presentation, and consistency on every plate Kitchen Operations & Sanitation Adhere to all sanitation, cleanliness, and food safety standards at all timesClean and disinfect all cooking stations and kitchen surfaces before and after each shiftFollow standard food rotation practices to reduce waste and prevent contaminationAssist in maintaining kitchen equipment and report any maintenance needs promptlyRemain aware of inventory levels and communicate needs to the kitchen leadership teamProperly clean and sanitize all food preparation areas, cooking appliances, instruments, utensils, cutting boards, and dishes in accordance with established hygiene standardsWash and appropriately store all kitchen equipment and dishware throughout each shiftRemove and dispose of trash promptly and in accordance with company proceduresMaintain a clean, organized, and properly labeled cooler at all times Team & Culture Contribute to a positive, fun, and collaborative kitchen environmentSupport fellow team members during high-volume service periodsFollow all AATMOS Hospitality and The Casual Pint standard operating procedures and kitchen policies