PM Line Cook

313 rooms | 1,900 sq. ft. meeting/event space

Amenities: rooftop pool with panoramic views, whirlpool, 24-hour fitness center, three on-site restaurants, airport shuttle.

Conveniently located next to the Shreveport Convention Center, just two blocks from the Red River and a mile from the Louisiana Boardwalk. With nearby offices, including Capital One, Shaw Industries, and Chesapeake Energy, this property offers an ideal environment for hospitality professionals focused on business and event-driven operations.

JOB SUMMARY

The Lead Cook has responsibility for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs and may include weekends and holidays.

JOB DUTIES

• Responsible for executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.

• Understand food cost and portion control without sacrificing quality.

• Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.

• Accommodate guests’ special requests.

• Maintain clean work area, practicing “clean as you go” policy.

• Place orders in absence of the Chef/Sous Chef and assist with inventory and receiving of food & beverage product.

• Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.

• Assist with any reports as required (inventory, food costs, beverage costs, etc.)

• Maintain sanitation and safety standards with anyone entering the kitchen area.

• Maintain effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered.

• Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.

• Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.

• Watch for safety hazards and report them immediately to your Department Supervisor.

• Assist on the preparation of various foods while maintaining a clean area.

MINIMUM REQUIREMENTS

• High school graduate or equivalent preferred.

• Minimum of two years hospitality or restaurant food service experience required.

• Able to work with little or no supervision.

• Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.