Hotel Line Cook

Essential Job Functions

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Maintains all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Fulfills safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Maintains a neat, clean and well groomed appearance.
• Performs any related duties as requested by management.
• Aids other Kitchen Personnel when needed.

  Qualifications

  • Hold a current Food Handler Card.
  • 3 years cooking experience preferred.
  • Broiler cooking experience preferred.
  • Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
  • Good working knowledge of the fundamentals of broiler cooking.
  • Good working knowledge of the fundamentals of sauté cooking.
  • Good working knowledge of accepted standards of sanitation.
  • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
  • Ability to operate beverage equipment, e.g., coffee maker.

    Physical Demands

    • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
    • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
    • Ability to perform duties within extreme temperature ranges.
    • Ability to perform duties in confined spaces.
    • Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

      Benefits

      • 401(k)
      • Disability insurance
      • Employee assistance program
      • Health insurance
      • Life insurance
      • Paid time off
      • Room Discounts
      • Employee Food and Beverage Discounts

        EEO Statement

        Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.