Line Cook

About the role

This position manages all aspects of food production for banquets, preparing food items according to predetermined methods in a timely and consistent manner. Sanitation and safety practices are adhered to daily to ensure customer satisfaction.

Responsibilities

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined method to service all banquet functions.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments related to the Food & Beverage Department.
• Participate in long-range planning.
• Support ongoing hotel programs with continuous improvement in networking.

Requirements

• Must be able to sit at a desk for up to 5 hours per day.
• Walking and standing are required the rest of the working day.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry up to 50 pounds.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
• 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.
• Ability to create, build, handle, and dismantle displays up to 8 feet high.
• Subject to noise levels and 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.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..).

Qualifications

Physical demands include most work tasks performed indoors, with temperature generally moderate and controlled by hotel environmental systems. Noise levels are present, requiring the ability to shout in order to be heard above the ambient noise level. Vision requires near and color vision and depth perception. Manual dexterity is needed to use and operate all necessary equipment. Must be able to clean and sanitize all equipment that is not movable.

Skills

N/A

Benefits

N/A

Pay

The anticipated pay range for this position is $20-21.50 per hour. The final offer will be based on factors including, but not limited to, relevant experience, skills, education, internal equity, and market conditions.

Schedule

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand.