PM Line Cook

Job Description

Job Description

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty, and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

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The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

JOB OVERVIEW:

Responsible for Kitchen Line Management including set up, food preparation and portioning prior to service. Leading assigned stations in service and cooking foods with the directed quality and precision. Assist the Chefs by preparing meal ingredients, complex dishes, sauces, and other items as directed by a supervisor and according to the menu.

* Shift Hours: 2pm - Close *

ESSENTIALS JOB FUNCTIONS:

• Prepare fresh produce by washing, peeling, cutting, and portioning.
• Prepare meat by trimming, cutting, grinding, and portioning.
• Break down, cut or grind meat.
• Weigh and mix ingredients.
• Prepare complex dishes, pastry goods, sauces, and other items as directed by a supervisor and according to the menu.
• Set up line and station in anticipation of service
• Cook during high pressure service, performing at the standard set
• Assist in preparing food items for Banquets according to the menu, assist with plating as directed by a supervisor.
• Assist in preparing staff meals according to the menu.
• Take an ongoing inventory of ingredients, stock and maintain sufficient levels of food on the line.
• Notify a supervisor of needed supplies and ingredients.
• Control food waste, loss, and usage.
• Transports food supplies, such as meats, vegetables, fruits, and canned foods from storeroom or freezer, using trolley/basket to kitchen. Returns surplus food to storeroom or freezer.
• Store food according to health codes, ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
• Keep storage areas organized, clean, and tidy.
• Maintain a clean and sanitary work environment.
• Sanitize prep areas before and after use, ensure all tools are clean, sanitized and well maintained.
• Understand and adhere to health codes Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Maintain full knowledge of food product and menu items.
• Check equipment and tools daily to ensure they are in good working condition and promptly report any defects/malfunctions to a supervisor.
• Ensure uniform and personal appearance are clean and neat.
• Maintain knowledge of all safety and emergency procedures and is aware of accident prevention policies.
• Maintain the highest level of standards of quality products at all times.
• Maintain a professional courteous manner with all fellow employees.
• Assist with special and deep cleaning projects as assigned by a supervisor.
• Perform any other duties as requested by supervisor.

SECONDARY FUNCTIONS:

• Assist with organizing coolers.
• Assist in Stewarding, sort and wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
• Assist with restocking and maintaining the highest standards of cleanliness and sanitation in Staff Cafeteria.

QUALIFICATIONS:

• 1 year of Line Cook experience.
• Previous culinary experience in a hotel/restaurant/banquet hall.
• Passion for culinary.
• Good understanding of food handling techniques, preparation, and cooking.
• Ability to read, write, speak, understand, and communicate in English.
• Ability to communicate professionally and respectfully with co-workers.
• Ability to follow instructions.
• Detail-oriented and thorough.
• Ability to perform consistent work to the highest of standards.
• Thorough understanding of safety hazards and proper use of various kitchen tools and equipment, cleaning, and sanitizing solutions.
• Must be able to work weekends and holidays as needed.
• Ability to maintain personal hygiene.
• Ability to work quickly and efficiently.

Education/Experience Requirements:

• High school or vocational school coursework in kitchen basics.
• Previous fine-dining experience.
• Fluent in a secondary language.
• Ability to perform repetitive work.
• Ability to follow verbal and written instruction.
• Ability to maintain hotel's standards, policies, and procedures.
• Ability to work in a kitchen environment.
• Ability to maintain regular attendance, be consistently on time, and observe work, break, and meal periods in compliance with standards.
• Ability to follow opening and closing procedures.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Excellent time management skills.
• Ability to work well as part of a team.
• Ability to work in a high pace, hot, and noisy conditions.