Line Cook-Pm Shift

Property

Let your Culinary career take off with us!

POSITION SUMMARY:

The Line Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.

Primary Responsibility

Quality food preparation, production, and service for restaurants and related conference/banquet facilities. Aid to provide development all culinary team; works closely with all line team members such as sous chefs, cooks of all levels and service team.

Essential Job Functions

• Provide superior service to our guests (internal and external) at all times.
• Prepare and produce all necessary food for operation as determined by culinary management.
• Insure his/her station is adequate stocked and prep all items for service
• Maintain the highest of quality in all aspects, from freshness of product to product presentation.
• Insure cleanliness of the kitchen and to designated station.
• Ensure that all dishes are prepared in a timely manner.
• Perform portion control and minimize waste to keep cost within forecasted range.
• Prepare a wide variety of complex dishes to spec while following recipe and plating cards.
• Comply with applicable sanitary, health, safety, and personal hygiene standards.
• The proper use operation and maintenance of all kitchen equipment.
• The proper use of all production lists and control systems/activities.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
• Adhere to all standards and policies established by hotel management team.
• Execute & adhere to all brand standards as outlined in Hilton's Clean Stay Program.
• Perform all other tasks as directed by the Executive Chef and Executive Sous Chef within the scope of food service duties.

Qualifications

General Skills/Qualifications

• 1-3 years of experience cooking in a restaurant, hotel, or resort.
• Understading of cooking methods and procedures, and knife handling skills.
• Ability to perform tasks with accuracy, speed, and attention to detail.
• Frequent lifting, pushing, pulling and carrying of weights up to 25 lbs. and occasionally greater.
• Frequent bending and/or kneeling throughout the day.
• Mobility throughout the hotel, all floors at times.
• Continuous standing required in varying degrees throughout the day.
• Basic to intermediate professional knowledge and skills in food preparation, cooking and presentation.
• Basic organizational skills.
• Ability to learn and adapt quickly.
• Ability to deal effectively with a variety of company personnel.
• Must be organized and self-motivated.
• Must be able to lift and carry at least 50lbs.
• Must be able to work a flexible schedule to include nights, weekends, and holidays