Part time Line Cooks

Line Cook
Property: Shore Hotel
Department: Food & Beverage
Status: Non-exempt, Part Time, On-Call
Supervised By: Sous Chef, Executive Chef, Food & Beverage Director
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.
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.
Utilize kitchen equipment during food preparation.
Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.
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.
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; 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; Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
Customer focused and effective relationship-building skills; Diversity: Strong commitment to diversity and equality in a company culture.
Champion for Change: Ability to work in a fast paced environment with little to no training when business requires
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.
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
Superior time management skills, multitasking skills, and the ability of prioritize tasks with minimal supervision.
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
Hours occasionally exceed 40 hours per week including weekends and holidays.
Ability to stand during shifts
Medical, Dental and Vision Insurance to all eligible employees
Company-paid life insurance of $25,000 to all eligible employees
Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution)
Seven paid holidays
Employee Assistance Program (EAP)