Line Cook - Sheraton

Job Description

Job Description

Looking for more than just another line cook job? Restaurant 301 located in the Sheraton Duluth hotel offers the opportunity to work alongside talented culinary professionals in a collaborative environment where your skills, ideas, and growth matter.

As an all-scratch kitchen, you'll gain hands-on experience preparing dishes from the ground up, giving you the opportunity to expand your culinary knowledge, refine your techniques, and build a stronger foundation in the craft. Bring your passion for food, and we'll provide the support and experience to help you succeed.

Schedule: We are currently seeking full-time OR part-time availability weekdays and weekends in the afternoon & evenings from 3-10:30 pm.

This is a Sherman Associates owned Marriott International, Inc franchised location.

ESSENTIAL FUNCTIONS

• Reviews menus prior to preparation of food
• Prepares all menu and special items according to the specifications set forth by the Executive or Sous Chefs
• Ensures that all food procedures are followed
• Learns and executes all new menu items and regularly changing features
• Effectively communicates with Front of the House staff to ensure an uncompromised guest experience
• Uses proper sanitation and FIFO methods
• Maintains quality and timeliness of food preparation throughout the shift
• Portions all food items according to the menu and prescribed diet using scoops, ladles, and/or scales
• Inventories food, supplies and equipment weekly; orders as needed
• Ensures all temp logs and waste logs are maintained daily
• Stocks kitchen at the end of each shift
• Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products
• Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
• Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications
• Follows all safety and sanitation guidelines
• Maintains, organizes and keeps work station clean
• Cleans and maintains all kitchen equipment and report any faulty or broken equipment
• Learns and consistently reviews the Food Allergens Log and Food Handlers Illness Guide
• Completes other tasks and duties as assigned based on business needs

MINIMUM REQUIREMENTS

• 1-3 years of cook experience required
• Must be at least 18 years of age
• Ability to communicate effectively and follow directions in a multi-lingual environment
• Previous experience

WORK ENVIRONMENT

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

PHYSICAL REQUIREMENTS

• Must be able to sit or stand in designated work area throughout the day based on business needs
• Must have the ability to move around freely throughout the designated work area
• Must be able to exert well-paced ability to reach designated areas within the food and beverage department
• Must be able to lift up to 25-30 lbs. frequently throughout shift, and lift, carry, push, and pull up to 50 lbs. occasionally
• Requires grasping, writing, sitting or standing, moving about freely, repetitive motions, bending, reaching, crouching, and communicating effectively
• Must be willing and able to wash hands frequently throughout the shift

ADDITIONAL SCREENING REQUIREMENTS

• Must successfully meet criminal background screening requirements for position.