Kitchen - Line Cook

The Line Cook will efficiently prepare and cook food according to menu specifications.
Supervisory Responsibilities:

• Contributes to the monthly goals of the property and department for guest satisfaction scores by giving exemplary service that goes above and beyond, approaching all encounters with guests and fellow team members in an attentive, friendly, courteous and service oriented manner, and ensuring that Housekeeping Team Members do their jobs right the first time.
• Approaches all encounters with guests and team members in an attentive, friendly, courteous and service oriented manner.
• Makes safety and security a top priority. Is completely trained in competent in all emergency procedures and be ready to take charge in an emergency. Is constantly aware of potential security threats and models If You See Something, Say Something by notifying the Manager on Duty or any other Manager.
• Always alert to hazards anywhere observed in the hotel and takes personal responsibility to ensure they are corrected.
• Prepares batches of food that are cooked to order or kept warm until ordered.
• Operates large-volume cooking equipment such as griddles, grills, or deep fryers.
• Prepares, washes, and cuts food to be cooked.
• Prepares and cooks food according to instructions provided on food order slips or through verbal directions; verifies the quality and quantity of all orders.
• Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions.
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Identifies leads for sales by surfacing information on guests' companies and reasons to visit and communicate them to Sales using the specified method.
• Maintains regular attendance in compliance with the hotel's standards, as required by scheduling which will vary according to the needs of the hotel.
• Wears appropriate brand required uniform and name tag during all scheduled shifts.
• Performs all other duties assigned from time to time.

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.

• Must be able to work early mornings, evenings, weekends, and holidays.
• Must be able to lift up to 15 pounds at times.