The purpose of a Part-Time Line Cook is to prepare and cook food that is consistent with the hotel's standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Is knowledgeable of all menu items on scheduled shift (am/pm).
Prepares all ingredients for the shift before service begins.
Operates station in an efficient, safe manner.
Practices serve-safe methods in preparing, cooking, holding and storing of all food items.
Able to perform repetitive work.
Knowledgeable of cooking procedures which mainly focuses on pantry items, prepping, sandwiches, salads, and desserts.
Responsible for producing excellent quality.
Follow opening and closing procedures.
Able to work in a high pace and hot environment.
Keep workspace fully stocked.
Able to follow written or verbal instructions.
Proper handling, storage of all food items.
Prepare food items according to designated recipes and quality standards.
Maintain cleanliness and comply with food sanitation standards at all times.
Manage guest orders in a friendly, timely and efficient manner.
Ensure knowledge of menu and all food products.
Visually inspect all food sent from the kitchen.
Prepare requisitions for supplies and food items, as needed
Uses proper knife skills.
Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance with standards.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Performs any other duties as requested by supervisor.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.
EDUCATION AND EXPERIENCE REQUIREMENTS:
Ability to use cooking metrics and conversion methods for all cooking measurements.
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
CERTIFICATES AND LICENSES
The work environment normally entails the following:
Kitchen environment - varying degrees in temperature
Exposure to cleaning chemicals throughout the day
Minimal to moderate noise levels consistent with hotel environment
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.
The physical activity normally entails the following attributes.
Flexible and long hours sometimes required.
Medium work Exerting up to 50 lbs. of force occasionally, and/or 20 lbs of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand and/or walk for long periods of time or during entire shift.
Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.
Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.