Line Cook - The Abbey Inn & Spa

Job Title: Line Cook

Status:Non Exempt

Reports to: Executive Chef

About The Abbey Inn & Spa

Nestled above the Hudson River, The Abbey Inn & Spa is a boutique luxury escape offering history, sophistication, and serenity. As part of the Meyer Jabara Hotels portfolio, we are committed to delivering deeply personal service and exceptional destination-driven experiences. The Line Cook plays an important role in supporting culinary excellence and delivering memorable dining and event experiences that reflect the values of Meyer Jabara Hotels: empowerment, accountability, and operational excellence.

Position Overview

The Line Cook at The Abbey Inn & Spa is responsible for preparing and presenting high-quality food for Appropos restaurant and banquet operations while maintaining consistency, cleanliness, and food safety standards. This role supports all culinary functions by following recipes, preparing ingredients, cooking menu items, and ensuring timely service. The Cook works collaboratively with the culinary team to deliver exceptional dining experiences and uphold Meyer Jabara Hotels' standards for quality, hospitality, and operational excellence.

Key Responsibilities

Culinary Preparation & Execution

• Prepare and cook menu items according to established recipes, specifications, and presentation standards.
• Assist with food preparation for restaurant service, special events, and banquet functions.
• Ensure consistent quality, portion control, and presentation of all food items.
• Set up and stock workstations with necessary ingredients and supplies.
• Assist in preparing daily specials and seasonal menu offerings.
• Maintain proper food storage, labeling, and rotation procedures.

Kitchen Operations

• Maintain a clean, organized, and sanitary work environment at all times.
• Follow all company policies, food safety regulations, and sanitation standards.
• Assist with receiving, inspecting, and storing deliveries.
• Monitor inventory levels and communicate replenishment needs to kitchen leadership.
• Properly use and maintain kitchen equipment and tools.

Teamwork & Communication

• Work closely with chefs, cooks, servers, and banquet staff to ensure efficient food service.
• Communicate effectively regarding order timing, food preparation, and operational needs.
• Support team members during peak service periods and special events.
• Participate in staff meetings, training programs, and ongoing development opportunities.

Guest Experience

• Contribute to exceptional guest experiences through quality food preparation and attention to detail.
• Support smooth execution of restaurant and banquet services.
• Maintain a professional appearance and positive attitude while representing the hotel.

Safety & Compliance

• Follow all local, state, and company health and safety regulations.
• Ensure proper handling of food to prevent contamination and foodborne illness.
• Report equipment issues, safety hazards, and maintenance concerns promptly.
• Maintain any required food handling certifications.

Qualifications

• 1–3 years of cooking experience in a restaurant, hotel, banquet, or similar food service environment preferred.
• Knowledge of food preparation techniques, kitchen equipment, and sanitation practices.
• Ability to follow recipes and maintain consistency in food quality and presentation.
• Strong organizational skills and attention to detail.
• Ability to work effectively in a fast-paced environment.
• Excellent teamwork and communication skills.
• Food Handler Certification preferred (or ability to obtain as required).
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Manual dexterity required for food preparation and kitchen equipment operation.

Background screening required.