Line Cook

JOB SUMMARY:

Responsible for Producing and plating food to the specifications the Executive Chef has set forth.

ESSENTIAL DUTIES & FUNCTIONS

Operational Responsibilities: Slicing, cutting, shredding, tenderizing, and skewering meat, and vegetables. Braising, sautéing and grilling meat and vegetables. Checking that ingredients remain fresh and safe for consumption. Preventing cross-contamination. Preparing meals in accordance with customers' preferences, if applicable. Tracking the components of each meal to ensure that the final dish is completed in a timely manner. Liaising with wait staff once orders are finalized. Ensuring that your workstation always remains clean and orderly. Informing the Manager when equipment is due for maintenance, repair, or replacement. Tracking inventory to ensure that you always have adequate supplies. Set up and maintain stock of food preparation line. Prepare food as required. Attend required meetings. Keep work areas clean and organized. Be extremely courteous to all customers and fellow employees. Report unsafe conditions to your supervisor immediately. Maintain hotel equipment in proper working conditions. Any other duties assigned by your immediate supervisor

BASICS:

Maintain cleanliness and organization in all work areas Display courteous behavior with guests and team members Report any unsafe conditions immediately Ensure hotel equipment is in proper working condition Perform any additional duties assigned by the supervisor Physical Requirements: Standing/Walking: Frequently. Standing on line Crouching (bend at knees): Frequently, retrieving, storing supplies. Climbing: Frequently. Climb stairs, employee entrance, lobby. Reaching (overhead/extension: Occasionally, retrieving, storing supplies. Handling/Grasping: Frequently. Processing, preparing food, plating, cooking, cutting food products. Pushing/Pulling: Average weight occasionally 10 lbs. Maximum weight occasionally 30 lbs. Lifting/Carrying: Average weight frequently 10 lbs. Maximum weight occasionally 50 lbs. Luggage Typing Reading tickets, recipes, menus, ingredients Talking on telephone Driving to/from offsite events Working Environment: Interior of hotel in all areas of hotel. Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential was floors, slip resistant footwear required. Exposure to hot and cold temperatures Exterior of hotel with exposure to weather conditions during certain promotional and/or culinary, off property events. Source: Hospitality Online #J-18808-Ljbffr Caravan Court