Line Cook

Job Summary

Responsibilities

• Maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with Sous Chefs to review assignments, anticipate business levels, changes and other information pertinent to the job performance.
• Prepare all menu items following recipes and yield guide.
• Communicate any assistance needed during busy periods to the Sous Chefs to ensure optimum service to guests.
• Inform Sous Chefs of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Sous Chefs before leaving.

Qualifications

• Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it’s also a lot of fun!
• Experience. Two years of culinary training or related kitchen experience.
• Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment.
• People Person. The best part about food is enjoying it with others. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness.

Necessary Attributes

• Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees.