Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $19.25 - $24.25
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Paid Time Off
401(k) Plan
Job Description
This opportunity is with a distinguished quality style hotel known for its exceptional guest services and commitment to culinary excellence. The hotel prides itself on creating memorable dining experiences through consistent high standards of food preparation, presentation, and service. With a strong reputation in the hospitality industry, the establishment maintains rigorous standards in cleanliness, kitchen organization, and guest satisfaction that are integral to its ongoing success. The hotel culture is built around teamwork, continuous professional development, and delivering impeccable guest relations.
The role offered is that of a Line Cook, a vital position within the kitchen team responsible for p... Show More
The role offered is that of a Line Cook, a vital position within the kitchen team responsible for p... Show More
Job Requirements
- 3-4 years' experience as a line cook at a quality style hotel or restaurant
- Food handling certificate
Job Qualifications
- Ability to work all stations on the line
- Fluency in English in verbal and non-verbal communication
- Compute basic arithmetic
- Provide legible communication
- Comprehend and follow recipes
- Expand and condense recipes
- Perform job functions with attention to detail, speed and accuracy
- Prioritize and organize work effectively
- Remain calm and resolve problems using good judgment
- Follow directions thoroughly
- Understand guest service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information
- Exert physical effort transporting 50 pounds
- Endure various physical movements
- Remain stationary for 4 to 6 hours per shift
- Communicate satisfactorily with guests, management and co-workers
Job Duties
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Maintain complete knowledge of correct maintenance and use of equipment
- Anticipate guests' needs, respond promptly and acknowledge all guests
- Maintain positive guest relations at all times
- Be familiar with all hotel services/features and local attractions/activities
- Resolve guest complaints ensuring guest satisfaction
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Meet with Chef de Partie / Chef on Duty to review assignments, anticipated business levels and changes
- Perform opening duties including setting up workstation with required mise en place, tools and equipment
- Inspect cleanliness and working condition of tools, equipment and supplies
- Check production schedule and pars
- Establish priority items for the day
- Inform Head Cook of supply needs
- Transport supplies and start prep work on daily menu items
- Organize prep items to ensure readiness for service
- Check P.O.S. printer and ensure operational status
- Prepare menu items following recipes and yield guide
- Inform Chef on Duty of shortages
- Communicate with F&B staff about inventory
- Maintain proper storage procedures and minimize waste
- Disinfect and sanitize cutting boards and worktables
- Transport dirty pots and pans to pot wash station
- Assist stewards with clean-up
- Perform closing duties including returning food items to storage, rotating stock, wrapping and labeling
- Clean and organize storage and food prep areas
- Restock items for next shift
- Review work status with Head Cook
- Assist with inventories, banquet plating, maintenance and cleaning
- Work at off-premise functions
- Research new menu items
- Participate in meetings and training
- Promote company image and vision
- Optimize financial resource use
- Continuously evaluate and improve operations
- Provide exceptional guest experience
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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