Line Cook

Job Description

Job Description

JOB DESCRIPTION

PROPERTY :

Shore Hotel

TITLE :

Line Cook

DEPARTMENT:

Food & Beverage

STATUS:

Non-exempt, Part Time, On-Call

SUPERVISED BY:

Sous Chef, Executive Chef, Food & Beverage Director

SUPERVISES:

No supervisory responsibilities.

The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner.   The Line Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.   Line Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.

ESSENTIAL DUTIES:

• A Line cook is responsible for the daily preparation of food items in the kitchen.
• Sets up station according to the Chef de Cuisine’s guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Chef de Cuisine.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef de Cuisine and F&B Director.
• Prepare dishes for customers with food allergies or intolerances.
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
• Work at efficient and consistent pace.
• Ensure timely preparation of all meals.
• Ensure that the correct quantities are prepared to meet daily needs.
• Utilize kitchen equipment during food preparation.
• Stay productive at all times and prepare for future needs as time allows.
• Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
• Serve food in the proper portion size and at the proper temperature.
• Report any infraction in the food services department policies and procedures.
• Arrive to work at the scheduled time.
• Perform other related duties as required.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

• Honesty; has honest, direct, and factual communication and actions with internal and external customers.
• Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
• Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
• Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
• Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
• Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data. 
• Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
• Problem Solving : Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
• Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives; 
• Diversity: Strong commitment to diversity and equality in a company culture.
• Communication: Strong communication (verbal and written) and presentation skills.
• Multi-Tasking : Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.
• Champion for Change: Ability to work in a fast paced environment with little to no training when business requires 

EXPERIENCE:

• Minimum 1 year of cooking experience required.
• Demonstrated knowledge of food and banquet trends, quality, production, sanitation, food cost controls, and presentation required.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principals of safe food handling required.
• Ability to lift up to 50lb.
• Effective communication skills.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Highly effective teamwork skills.
• Attention to detail in all areas of work.
• Superior time management skills, multitasking skills, and the ability of prioritize tasks with minimal supervision.
• Strong problem identification and problem resolution skills.
• Strong work ethic and positive team attitude.

EDUCATION:

• Associate’s degree in business, management, or hospitality or related field or equivalent of 1 year relevant work experience required.
• Culinary school certificate preferred
• Food Handlers card

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• Able to stoop, kneel, bend at the waist and reach on a daily basis.
• Able to lift and move up to 50 pounds occasionally.
• Regular and on-time attendance is critical.
• Hours occasionally exceed 40 hours per week including weekends and holidays.
• Ability to stand during shifts

OTHER:

• Other duties as assigned.                                                                                                                

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.