Line Cook

The Line Cook II prepares all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment.  Must be able to supervise Line Cook III

Principle duties and responsibilities (Essential Functions) include:   

• Key Job Functions
  • Responsible for maintaining, setting up, food production and quality control of all food items prepared in the kitchen.
  • Prepares all food items according to standard recipes and/or as specified by the Chef to ensure consistency of product to the guest.
  • Visually inspects, selects and uses only food items ideal for food preparation in all menu items.
  • Ability to follow detailed prep list as written by the Chef or cook 1
  • Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations.
  • Ensure all equipment in working areas is clean and in proper working condition.

• Deliver Passionate & Engaging Service to our Guests
  • You will be passionate and truly engaged in taking care of our guests,  recognizing individual guests and anticipating their unique needs in order to exceed their expectations
  • You will consistently deliver our GUEST model:
    • Greet or welcome everyone, warmly with a smile
    • Use eye and ear contact and guest’s name
    • Establish/anticipate needs
    • Solve and own all requests/complaints
    • Thank everyone
• Build solid relationship with your Colleagues
  •  Treat colleagues with respect and dignity
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

Qualifications and Skills 

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.

• Minimum of three (3) years cooking experience.
• Basic knowledge of kitchen math.
• Track record of delivering exceptional guest or client experience
• Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
• Strong communication skills
• Appropriate professional appearance and demeanor
• Have experience working in a similar (or translatable) environment
• Strong attention to detail.
• Able to prioritize and multi-task.