Cook/Line Cook

Description

Cooks will prepare items for both café and banquet events, and work with Sous Chef while always ensuring exceptional service.

Responsibilities

• Cleans food preparation areas as determined by law and company policy.

• Set up stocking stations with all necessary supplies.

• Preps food for events, chopping, cutting, etc.

• Prepares foods to the specifications of the hotel requirements and the guest.

• Adjusts food items to accommodate guests with allergies or specific diet concerns.

• Seasons food according to recipes or company needs.

• Operates various kitchen appliances such as oven, grill, etc.

• Portions, arranges and garnishes food based on hotel guidelines.

• Assists other cooks during the food assembly process.

• Cleans up after business hours.

Requirements

Skills to have:

• Must have exceptional food handling skills with a proven record of cooking experience.

• Ability to cook food promptly for guests.

• Must be professional in all interactions with coworkers and guests.

• Must have excellent communication skills.

• Ability to read orders and understand instructions from the chef and coworkers.

• Ability to stand for an entire shift.

• Ability to lift, pull, and push up to 50 lbs.