Line Cook

Line Cook

Reports To: Restaurant Manager

Scope:

Responsible for learning and demonstrating proficiency and consistency of food production, maintaining and improving the Williams Fell standards of quality in every aspect of preparation and ware-washing.

Responsibilities:

• Operate kitchen equipment such as fryers, ovens, stoves, mixers and addition equipment.
• Prepare simple dishes, dressings and foods according to directions.
• Prepare foods for cooking and assist others as instructed.
• Check for adequate supply of foods and seasonings.
• Understands production/ prep scheduling, creates and/or follows production charts
• Strategic prep production to incur minimal waste and maintain clean food preparation areas.
• Demonstrates safe food handling procedures (labeling, dating, rotating)
• General cleaning of kitchen area and operating the ware-washing equipment
• Uses time productively, organized and combines trips, well planned
• Knows how to safely operate and clean all kitchen equipment
• Completes daily checklists and inspection logs
• Complies with portion sizes, quality standards, garnishes, as trained and educates others to enforce same standards
• Makes effective thoughtful decisions and accepts responsibility for them
• Resolves guest complaints to the satisfaction of the guest; responds promptly to any guest request for service.
• Arrives at work in a timely fashion in accordance with the posted schedule.
• Abides by established uniform guidelines with proper clean uniform, wearing both a hat or hair net and work shoes
• Maintains a "can do" and a "guests first" attitude at all times.
• Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations
• Attends scheduled training sessions within the hotel as dictated by the brand and the hotel management.
• Must be able to read and understand English to comply with functions directions.

Qualifications:

Education/Experience: High School Diploma or Equivalent

Minimum 1 year cooking experience at a restaurant or hotel

Skills:

• Computer literacy
• Hospitality/Interpersonal skills
• Ability to multi-task
• English language proficiency
• Strong organizational & Prioritizing skills
• Ability to work under high levels of stress, mental and physical
• Mathematics skills for measurements and calculations for recipes
• Knife skills, beneficial
• Food safety certified, a plus

Physical Job Requirements:

• Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc.
• Continual standing
• Continuous motion
• Working with extreme temperatures (freezer, direct heat)

Environment:

• Hearing: must be able to hear server requests
• Vision: must be able to check food for accuracy and wholesomeness
• Speech: must be able to communicate to servers and management any situations that require attention
• Literacy: must be able to read tickets and Banquet Event Orders

Equipment:

• Slicer, grill, oven range, convection oven, induction units, fryer, griddle, broiler, heat lamp, blender, food processor, ticket printer, knives, steam table, refrigeration units, mandolin, etc.
• We offer the use of the "Dayforce Wallet" - This will make your Work Life better. - "On Demand Pay" access your pay earlier than your pay day, plus other benefits.