Line Cook

About the role

Hyde Park Hospitality employees provide dining solutions and deliver excellent customer services to the employees. Hyde Park Hospitality, LLC (HPH) is a strategic partner with big name corporations across the world. HPH brings both operational experience and expertise to every level of food service and customer care.

Responsibilities

• Responsible for production according to recipes/directions.
• Assists with food production to include cooking duties.
• Participates in food preparation and portioning prior to service by cutting and clean a variety of fruit, vegetables, and protein using a knife and/or cutting machines.
• Produces food for breakfast, lunch, dinner and catered events.
• Follows production sheets, portioning and merchandising details as instructed by management.
• Follows all recipes and guidelines while meeting production deadlines.
• Ensures consistent quality on all product items.
• Tastes all food prepared for station to ensure flavor, freshness, and quality.
• Maintains a clean and organized station.
• Maintains kitchen equipment.
• Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
• Consolidates products on the appropriate containers throughout the shift and mainly before leaving for the day.
• Using Call outs and Safe words to keep a safe work environment.
• Wears appropriate and required PPE when performing any tasks.
• Continuously seeks opportunities to improve the customer experience.
• Attends trainings for kitchen equipment and safety.
• Teamwork and time management.
• Other duties as assigned by management.

Requirements

• High School diploma, GED or equivalent.
• Culinary Degree (preferred but not required).
• Minimum 2+ years line cook experience.
• Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirements.
• Maintain an exceptional personal record of punctuality and attendance.
• Consistently perform all duties in a responsible and efficient manner.

Physical Demands

• Constant use of hands while moving and using food carts, cooking equipment, etc.
• Constant use of hands while prepping and cooking food.
• Constant repetitive hand motion while grasping food, cooking and utilizing equipment.
• Occasional repetitive hand motion when pushing/pulling food racks, carts, etc.
• Constant Lifting and carrying items weighing up to 20 lbs.
• Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs.
• Items weighing over 40 lbs. must be carried by two (2) people.

Work Environment

• Fast paced kitchen.
• Moderate to high noise level.
• Exposure to soap and cleaning solutions.
• Slippery/uneven surfaces may be encountered.
• Frequent reaching across surface, above shoulders and outwards.
• Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties.
• Squatting and kneeling mat be required.
• Good balance required to safely perform all assigned tasks.
• Neck flexion and usage will be constant while performing assigned tasks.
• Hot/cold environments when moving thins in and out of the fridge and freezer.
• Working under heat and/or with hot equipment.