Line Cook

Job Title: AM Line Cook (Banquets)

Department: Culinary / Food & Beverage
Reports To: Executive Chef / Sous Chef / Banquet Chef
FLSA Status: Non-Exempt

Position Overview

The AM Line Cook (Banquets) is responsible for the preparation, execution, and presentation of breakfast, brunch, and banquet food items in accordance with hotel brand standards. This role requires an experienced culinary professional with extensive knowledge of banquet production, high-volume cooking, and morning kitchen operations.

Essential Duties & Responsibilities

• Prepare and execute breakfast, brunch, and banquet menu items according to standardized recipes, batch sheets, and presentation guidelines.
• Support banquet and catering events by producing high-volume food items with accuracy, consistency, and timeliness.
• Set up, stock, and break down assigned kitchen stations for AM service and banquet functions.
• Ensure food quality, freshness, proper temperatures, and portion control at all times.
• Follow all food safety, sanitation, and hygiene standards in compliance with local, state, and brand requirements.
• Maintain a clean, organized, and safe workstation throughout the shift.
• Assist with prep lists, inventory rotation, labeling, and proper storage of all food products.
• Communicate effectively with culinary leadership and banquet teams regarding production needs and event timelines.
• Assist with buffet setup, replenishment, and breakdown as required for banquet functions.
• Support training and guidance of junior culinary staff when needed.
• Perform other duties as assigned by culinary leadership.

Qualifications & Experience

• Minimum of 4–10 years of line cook experience, preferably in a hotel, resort, or high-volume banquet operation.
• Previous banquet and catering experience required.
• Strong working knowledge of breakfast and banquet cooking techniques.
• Experience working from banquet event orders (BEOs), prep sheets, and production timelines.
• Solid understanding of food safety, sanitation, and temperature control standards.
• Ability to work early morning shifts, weekends, and holidays as required by hotel operations.
• Strong organizational, communication, and time-management skills.
• Ability to perform efficiently in a fast-paced, high-volume environment.

Physical Requirements

• Ability to stand for extended periods of time.
• Ability to lift, push, or pull up to 50 pounds.
• Ability to work in a hot kitchen environment with exposure to sharp tools and heavy equipment.

Work Environment

This position operates in a professional hotel kitchen with a strong focus on banquet production and morning service. Early mornings, weekends, and holiday availability are required.

Application Instructions

All interviews are by appointment only — no walk-ins.
Please provide 2–3 possible dates and times you are available for an interview.
Allow 48–72 hours before following up. All communication should be done through the Indeed messaging system.

About GF Hotels & Resorts

DoubleTree Orlando Airport is a Hilton franchise owned and managed by GF Hotels & Resorts, based in Philadelphia. GF Hotels & Resorts oversees a diverse portfolio of hotels, resorts, conference centers, and golf courses across 30 states, and has managed nearly 1,000 hospitality assets nationwide. Their experienced operations, accounting, revenue, sales, and HR teams provide strong support and exceptional results across their properties.

Work Location: In person

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Work Location: In person