Line Cook

OVERVIEW: As a cook you should be able to accurately and efficiently make hot/cold products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

• Prepare food items according to designated recipes and quality standards

• Maintain cleanliness and comply with food sanitation standards always

• Manage guest orders in a friendly, timely and efficient manner

• Ensure knowledge of menu and all food products

• Stock and maintain designated food station(s)

• Visually inspect all food sent from the kitchen

• Practice correct food handling and food storage procedures according to federal, state, local and company regulations

• Prepare requisitions for supplies and food items, as needed

• Set up station with predetermined meals in place required to service all banquet functions.

• Practice sanitation and safety daily to ensure the total customer satisfaction.

• Consult with Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.

• Participate in long range planning.

• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

Essential:

• Must be able to speak, read, write and understand English.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Must possess basic computational ability.

• Ability to read recipes and follow their instructions.

• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

• 2-4 years of cook experienced.  

Physical Demands 

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Walking and standing are required through out the working day.

• Length of time of these tasks may vary from day to day and task to task.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 

• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height(banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.

• Requires manual dexterity to use and operate all necessary equipment.