Boathouse Kitchen Stations - Pool area

Line Cook I

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

Rotating through kitchen stations including sautee, fry, grill, panty and sanitization.

Control quality and consistency of all food served

Ability to work out doors around the pool area

Insure that station or relevant prep list is set in a timely manner

Insure all supplies necessary for service are in appropriate supply before service

Assist in controlling waste and cross utilizing

Demonstrate knowledge of all food items produced by an assigned station

Handle and store food properly and safely

Produce all orders consistently, quickly, and in accordance with established quality standards

Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.

Demonstrate knowledge of all basic cooking techniques: saut, braise, poach, grill, poele, fry, steam, etc.

Dress in the full appropriate uniform at all times

Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager

Keep work area clean at all times

Demonstrate respect for fellow associates, equipment, and customers

Abide by all hotel policies and procedures

Communicate with the supervisor after each shift change and ensure all tasks are complete

Interact professionally and effectively with other line cooks to achieve team objectives

Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description

Mixers

Slicers

Blenders

Ovens ranges

Gas stoves

Standing/walking

Forward bend, squat, forward reach to retrieve items from cabinets

Repetitive forward bend of head/neck

Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves

Carrying boxes/bags of food a distance of 10 feet

Shoulder motions below 90 degrees shoulder flexion

Gross grasp to hold tongs, spoons

Repetitive elbow motion in mid-range for chopping

Repetitive wrist motions through partial range for stirring and chopping

Boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.

Pots of food: 25-50 lbs.

Stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad

Standing virtually all day (most standing is in one spot by stove)

Walking: occasionally

Lifting from dolly to refrigerator: 10-20 minutes 2 x day

Forward flexion of head/neck: during all stirring and chopping Tasks

Stirring, chopping: repetitive and very frequent

Most of shift is spent standing in front of hot stoves or ovens

High abilities with touch, sight, hearing, smell, and taste

The Las Olas Company / Riverside Hotel