Line Cook AM or PM

Job Description

Job Description

SUMMARY

The primary function of the Line Cook is to prepare high quality food in order for guests based on established guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service

• Maintains guest service as the driving philosophy of the operation
• Personally demonstrates a commitment to guest service in responding promptly to guests? needs
• Committed to making every guest is satisfied
• Meets or exceeds guest satisfaction measures
• Ensures hotel standards and services contribute to the delivery of consistent guest service
• Implements and practices guest service initiatives and performs to Hotel Standards

Line Cook Operations

• Cook food to order per recipe card and plating guide.
• Roast meats.
• Operate char-broiler.
• Make sauces.
• Set up line per specification
• Break down line after meal service.
• Handle and store food in sanitary fashion.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Differentiate spices and use them effectively.
• Maintain clean and sanitary environment.
• Recognize and utilize food garnished per plating guide and recipe card.
• Is proficient in the following cooking techniques: Charbroiling, poaching, deep-frying, pan-frying, sauté?, roasting, griddling, par cooking.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
• Other duties as required.
• Responsible for the timely and accurate preparation of made-to order items on the line.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School diploma and/or experience in a hotel or a related field preferred.

REASONING ABILITY

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.

TOOLS and EQUIPMENT

Various cutlery, choppers, blenders, band saw, meat grinder, deep fryer, griddles, till fryer, toaster, scales, buffalo chopper, various refrigeration/freezers, vertical chopper can opener, range tops, broiler, coffee machines, desk ovens, convention ovens, steam table.

LANGUAGE AND MATHEMATICAL SKILLS

• Effective ability to communicate orally and in written form effectively with internal and external customers.
• Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
• Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe and Food Handler Certifications preferred.

PHYSICAL DEMANDS/ WORK ENVIRONMENT

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.

• Individuals may need to sit or stand as needed for an extended period of time
• Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
• Proper lifting techniques required
• Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects