Line Cook

Description

SUPPORT FUNCTIONS

In addition to performing essential duties, this position may be required to perform a combination of the following support functions, with the percentage of time to be spent on each function being determined solely by the manager based on the hotel's specific requirements: Consult daily with the Executive Chef, Banquet Chef or Sous Chef, as well as with other departments that are directly related to the Food and Beverage Department. Participate in long-term planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking . Note: Additional tasks may be added during employment.

PHYSICAL DEMANDS

Most of the work is performed indoors. The temperature is generally moderate and controlled by the hotel's environmental systems; however, you must be able to work in extreme temperatures such as freezers (-10°F) and kitchens (+110°F), possibly for an hour or more. You must be able to sit at a desk for up to 5 hours per day. Walking and standing are required for the WORK SUMMARY Manage all aspects of banquet food production, including food preparation according to description.

ESSENTIAL FUNCTIONS

Adhere to health practices. Prepare food for customers using a predetermined quality method in a timely and consistent manner. Configure the station with the default method location required to service all banquet functions. Practice hygiene and safety daily to ensure total customer satisfaction. remainder of the workday. The duration of these tasks may vary from day to day and from task to task. Ability to physically manipulate knives, pots, mirrors, or other display items, as well as grasp, lift, and carry them from shelves and transport up to 50 pounds to each area of the kitchen. Ability to perform cutting skills on work surfaces covered with cutting boards, 3 to 4 feet high (banquet kitchen, prep kitchen, bakery, etc.). Proper use and handling of various kitchen equipment, including slicers, buffalo grinders, shredders, mixers, and other kitchen-related equipment. Ability to physically demonstrate culinary techniques, i.e., cutting, cooking principles, dish presentation, safety and sanitation practices. Ability to create, build, manipulate and dismantle displays up to 8 feet tall. The worker is exposed to noise. There is enough noise to make the worker shout to be heard above the ambient noise level. You must be able to maintain a good pace in a confined space and reach other hotel locations in a timely manner. Must be able to bend, stoop, squat, and lift up to 50 pounds regularly and continuously. Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally. It requires grasping, writing, standing, sitting, walking, repetitive movements, bending, climbing, listening and hearing, and visual acuity. Speaking and listening occur continuously in the communication process with guests, supervisors, and subordinates. Vision occurs continuously, with the most common visual functions being near vision, color vision, and depth perception. It requires manual dexterity to use and operate all the necessary equipment. You must be able to clean and disinfect all non-mobile equipment (slicer, kettle, buffalo grinder, etc.).

AVAILABILITY

This company operates seven days a week, 24 hours a day. Occasionally, it may be necessary to adjust your regular workday to include Saturdays and Sundays, or your work schedule, if business needs or assigned tasks require it. Furthermore, it should be understood that business needs determine the number of hours worked. I acknowledge that I have read the above job description in its entirety and understand my job duties and responsibilities. #J-18808-Ljbffr VH Hospitality