Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $23.55 - $1.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid Time Off
Sick Time
401k plan
Job Description
This job opportunity is offered by a reputable hotel that prides itself on delivering exceptional dining experiences through its diverse food and beverage services. The hotel operates multiple dining outlets where quality and consistency are paramount, and it is committed to maintaining high standards of culinary excellence and guest satisfaction. Known for its commitment to quality, cleanliness, and an engaging guest experience, the establishment values professionalism and teamwork to uphold its image and service standards. The hotel emphasizes the importance of adhering to health and sanitation regulations to ensure a safe and enjoyable environment for all guests and staff.
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Job Requirements
- 1-3 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/condense recipes
- perform job functions with attention to detail, speed and accuracy
- prioritize and organize
- be a clear thinker, remain calm and resolve problems using good judgment
- follow directions thoroughly
- understand guests’ service needs
- work cohesively with co-workers as part of a team
- work with minimal supervision
- maintain confidentiality of guest information and pertinent hotel data
- exert physical effort in transporting 50 pounds
- endure various physical movements throughout work areas
- remain in stationary position for 4 to 6 hours during shifts
- effectively communicate 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 to respond to guest inquiries accurately
- 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, changes and other pertinent information
- perform opening shift duties including turning on specified equipment and securing keys
- set up workstation with required mise en place, tools, equipment and supplies
- inspect cleanliness and working condition of tools and equipment
- check production schedule and pars
- establish priority items for the day
- inform Head Cook of supply needs
- transport and stock supplies
- start prep work on menu items
- organize prep items to ensure readiness for service
- continue prep after meal periods
- check P.O.S. printer for functionality
- prepare menu items following recipes and yield guide
- inform Chef on Duty of shortages
- communicate item availability to F&B service staff
- request assistance during busy periods
- inform Chef de Partie of excess items for specials
- maintain proper storage procedures
- minimize waste and maintain controls for food costs
- disinfect and sanitize cutting boards and worktables
- transport dirty pots and pans
- assist Stewards with efficient clean-up
- complete closing duties including returning and storing food items properly
- clean and organize storage and prep areas
- restock depleted items
- review work status with Head Cook before leaving
- assist with inventories
- assist in banquet meal plating
- follow maintenance and cleaning schedules
- perform duties in other kitchen areas as assigned
- work at off-premise functions
- research new menu items
- attend designated meetings
- uphold company image and vision
- manage financial resources optimally
- participate in ongoing training and development
- continuously evaluate and improve operations
- contribute to development of future company projects
- provide exceptional guest experience
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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