Line Cook

Job Description

Job Description

Benefits:

• 401(k)
• Employee discounts
• Free food & snacks
• Health insurance

We are seeking AM/PM Line Cooks to join our outstanding culinary team.

Our talented cooks have the culinary training to create the dining experiences that we pride ourselves on. As a Line Cook, you will work in tandem with the rest of the culinary team to ensure our Food and Beverage offerings are prepared to perfection.

Prepares and cooks food items according to our high standards of quality.

• Prepares food needed in the restaurant and banquets to meet the highest quality food standards.
• Stocks production areas for efficient daily operation.
• Sets-up, restocks and maintains food preparation areas, while adhering to recipes including specific knife cuts and correct cooking procedures.
• Cooks meals according to individual tickets according to specifications.
• Follow all safety, hygiene and cleanliness protocols at all times.
• Displays knowledge and follows all procedures in sanitation and sanitary food handling.
• Acts as banquet carver when needed.
• Keeps work area clean and organized using soap and sanitizing agents.
• Maintains proper food temperature, out of the danger zone of 40 to 150 degrees.
• All other duties as assigned by the supervisor.
• Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the cafe.

Upon employment, all employees are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities.

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.

Must have basic knowledge of food and beverage preparation and food presentation service standards.

• Ability to equate units of measure as required by recipes.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to communicate effectively with other team members.
• Excellent organizational skills
• Ability to read, listen and communicate effectively in English.
• Ability to read and interpret documents such as recipes and Banquet specification sheets, safety rules, operating and maintenance instructions and procedure manuals.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Able to work in a fast paced environment.
• Meets legal age requirements for the position

EDUCATION and/or EXPERIENCE

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in culinary arts or Hotel restaurant management preferred. One-year prior culinary experience is preferred. Serve-save certification is preferred.

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; use hands to finger, handle, or feel; and taste or smell. The employee frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 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 is regularly exposed to extreme heat and extreme cold. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually loud.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance (specific standards available.)

PAY SCALE

Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education.