Line Cook

Responsibilities

• Ensure food is made to the exact specifications of the managing Chefs.
• Work in a high pressure, fast paced work environment while maintaining organizational ability.
• Follow the direction of managing Chefs in all aspects including portion control, station setup, mise en place, cleanliness, sanitation, food storage, break down and clean up.
• Maintain good safety standards at all times.
• Use and maintain all equipment in the station and cook food items as required by managing Chefs in a clean and timely manner.
• Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion.
• Knowledgeable in classic and modern cooking methods and techniques.
• Absolutely responsible for the quality of products served.
• Be workstation ready for service before service time, fully stocked and fresh.
• Comply with and enforce all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures.
• Exercise personal discipline and extra diligence to assure projects are completed on a timely basis.
• Subordinate personal agenda in favor of working collaboratively with the team to achieve departmental goals.
• Have a trained palate and be able to produce consistent and correct flavor profiles.
• Maintain consistent and correct plate presentation.

Requirements

• Posses a positive attitude and work well with other team members.
• Ability to communicate in English both verbally and non-verbally.
• Compute basic arithmetic.
• Provide legible communication.
• Highly responsible and reliable.
• Able to maintain confidentiality of guest information and pertinent Hotel data.
• Flexible schedule - willing and able to work shift duties that may include evenings, nights, weekends, and holidays.

Qualifications

• Education: High school graduate or equivalent education preferred.
• Experience: Over 2 years previous experience in a similar position in a luxury hotel preferred.
• Licenses or Certificates: ServSafe Food Handler Certification required.