Line Cook 3

About the role

The purpose of a Line Cook is to prepare and cook food that is consistent with the hotel's standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service.

Responsibilities

• Is knowledgeable of all menu items on scheduled shift (am/pm)
• Prepares all ingredients for the shift before service begins
• Operates station in an efficient, safe manner
• Practices serve-safe methods in preparing, cooking, holding and storing of all food items
• Able to perform repetitive work
• Knowledgeable of cooking procedures which mainly focuses on pantry items, prepping, sandwiches, salads, and desserts
• Responsible for producing excellent quality
• Follow opening and closing procedures
• Able to work in a high pace and hot environment
• Keep workspace fully stocked
• Able to follow written or verbal instructions
• Proper handling, storage of all food items
• Prepare food items according to designated recipes and quality standards
• Maintain cleanliness and comply with food sanitation standards at all times
• Manage guest orders in a friendly, timely and efficient manner
• Ensure knowledge of menu and all food products
• Visually inspect all food sent from the kitchen
• Prepare requisitions for supplies and food items, as needed
• Uses proper knife skills
• Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance with standards
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code
• Performs any other duties as requested by supervisor

Required competencies

• Quality: Demonstrates accuracy and thoroughness. Monitors own work to ensure quality. Provides the best possible service to clients and customers
• Productivity: Meets or exceeds productivity standards. Produces adequate volume of work efficiently in a specific time
• Customer service: Responds to requests for service and assistance. Demonstrates the desire and ability to provide high quality service to both internal and external customers. Solicits customer feedback to improve service
• Initiative: Asks for and offers help when needed. Includes appropriate people in decision-making
• Accountability: Takes responsibility for own actions. Performs work with little or no supervision; works independently. Can be relied upon regarding task completion and follow up
• Dependability/Reliability: Can be relied upon regarding task completion and follow up. Ensures work responsibilities are covered when absent

Qualifications

• Associate's degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience
• Ability to use cooking metrics and conversion methods for all cooking measurements
• Ability to apply common sense understanding to carry out simple one- or two-step instructions
• Ability to deal with standardized situations with only occasional or no variables
• Safe Serve/Food Handler's Card

Work environment

• Kitchen environment - varying degrees in temperature
• Exposure to cleaning chemicals throughout the day
• Minimal to moderate noise levels consistent with hotel environment

Physical demands

• Flexible and long hours sometimes required
• Medium work – Exerting up to 50 lbs. of force occasionally, and/or 20 lbs of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Ability to stand and/or walk for long periods of time or during entire shift

Benefits

• Medical, dental, and vision coverage
• Paid time off (PTO)
• 401(k) matching
• Wellness support
• Life and disability coverage
• Savings accounts
• Tuition aid
• Travel and lodging perks

Pay: $28.00 / hour
Status: Full-time
Reports to: Exec Chef
FLSA: Non-Exempt