Line Cook

About the role

Responsible for maintaining, setting up, food production, and quality control of all meat and other food items prepared on the front-line.

Essential Job Functions

• Prepares daily preparation lists for production
• Reads and employs math skills to follow recipes
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality products
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations
• Maintains all logs, cooling, heating, and temperature
• Adheres to all company policies and procedures
• Follows safety and security procedures and rules
• Knows department fire prevention and emergency procedures
• Utilizes protective equipment
• Reports unsafe conditions to management
• Reports accidents, injuries, near-misses, property damage, or loss to management
• Provides a safe work environment by following all safety and security procedures and rules
• Maintains a neat, clean, well-groomed appearance
• Performs any related duties as requested by management
• Assists other Kitchen Personnel when needed

Qualifications

• Hold a current Food Handler Card
• 3 years of cooking experience preferred; broiler cooking is preferred
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette
• Good working knowledge of accepted standards of sanitation
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel
• Ability to operate beverage equipment, e.g., coffee maker

Physical Demands

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges
• Ability to perform duties in confined spaces
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling