AM Line Cook

Hotel Cook Position

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Reports to: Executive Chef, Sous Chef, Line Cook Supervisor, Director of Food and Beverage.

Key relationships: Kitchen Staff, Stewarding Staff, F&B Service Staff, Storeroom, Engineering, Hotel Guests, Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

Qualifications:

Essential:

o Food handling certificate

o Three years experience as a Line Cook at a four star hotel or restaurant

o Must be able to communicate in English with guests, management and co-workers

o Must be able to provide legible communication

o Must be able to compute basic mathematical calculations

Desirable:

o High school graduate; some college

o Certification of culinary training or apprenticeship plus a sanitation certificate

o Certification of previous training in liquor, wine and food service

o Certification from a C.P.R. training course

Skills:

Essential:

o Ability to perform job functions with attention to detail, speed and accuracy.

o Ability to prioritize, organize and follow through.

o Ability to be a clear thinker, remain calm and resolve problems using good judgment.

o Ability to work well under pressure of meeting timelines.

o Ability to maintain good coordination.

o Ability to transport cases of received goods to the work station; pots and pans of food from storage and prep areas to the serving line

o Ability to work with all products and ingredients involved

o Ability to use all senses to ensure quality standards are met

o Ability to differentiate dates

o Ability to operate, clean and maintain all equipment required in job functions

o Ability to comprehend and follow recipes

o Ability to expand and condense recipes

o Ability to perform job functions with minimal supervision

o Ability to work cohesively with co-workers as part of a team

Physical demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, and use hands and fingers to handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms; climb or balance; stoop, bend, kneel, crouch, occasionally crawl; and talk or hear. The employee must frequently lift and/or move up to 25 pounds.

Work environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to extreme cold and extreme heat. The noise level in the work environment is usually moderate to loud.

Essential job functions:

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Maintain complete knowledge of correct maintenance and equipment use; utilize equipment tools properly and safely.

Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

Meet with Executive Chef or Line Supervisor to review assignments, anticipated business levels changes, and other information pertinent to the job performance.

Opening shift - Turn on specified equipment (ovens, deep fryers), fill steam table and unlock secured areas (reach-ins, walk-ins); secure keys according to procedures.

Complete opening duties:

o Set up work station with required tools, equipment and supplies in place according to hotel standards.

o Inspect the cleanliness and working condition of all tools, equipment and supplies.

o Ensure everything complies with standards.

o Check production schedule.

o Establish priority items for the day.

o Inform the Chef of any supplies that need to be requisitioned for the day's tasks.

o Transport supplies from the storeroom and stock in designated areas.

o Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.

o Start prep work on items needed for the particular menu of the day.

o Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

o Continue prep work after the meal period for the next meal service.

Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.

Prepare all menu items following recipes and yield guides, according to department standards.

Inform the Chef of any shortages before the item runs out.