AM Line Cook

AM Line Cook

The AM Line Cook is responsible for delivering exceptional performance in their role, upholding Forbes 5-Star standards, and embodying the property's Core Values. This position ensures the consistent preparation of high-quality breakfast and lunch items according to established recipes and standards. By providing precisely prepared dishes and supporting efficient kitchen operations, the AM Line Cook contributes directly to the property's reputation for excellence.

Key Responsibilities

• Prepare and cook all breakfast and lunch menu items in accordance with recipes, plating guides, and health and safety regulations.
• Maintain a clean, organized, and sanitized workstation throughout service, adhering to all food safety and hygiene standards.
• Collaborate effectively with other culinary team members and front-of-house staff to ensure timely and accurate order fulfillment.
• Monitor food levels and quality, communicating needs for restocking or prep to the appropriate team members.
• Support brand standards and guest experience by consistently producing visually appealing and delicious dishes.
• Assist with inventory management, receiving, and proper storage of food items as directed.
• Adhere to all property policies and procedures, including those related to safety, security, and employee conduct.
• Perform additional duties as assigned by Executive Chef / Sous Chef.

Qualifications

• Minimum of 2 years of experience as a line cook in a high-volume, quality-focused kitchen.
• Food Handler's permit/certification as required by local regulations.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Ability to communicate effectively and work efficiently in a fast-paced environment.
• Ability to work independently and collaboratively in a fast-paced, high-expectation environment.

Physical Requirements

• Ability to stand for extended periods, walk, bend, lift, and carry up to 50 pounds.
• Ability to work flexible hours, including weekends and holidays, as required by business needs.
• Exposure to hot, cold, and humid conditions in a kitchen environment.