Station Cook - Part-time - Detroit Metro Airport Marriott
Job Overview
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
The hiring establishment is a well-regarded hotel, resort, or restaurant known for delivering exceptional dining experiences to its guests. With a commitment to quality, culinary excellence, and guest satisfaction, this company has built a reputation for its high standards in food preparation and service. The company prides itself on fostering a collaborative and dynamic work environment where team members are encouraged to develop their skills and contribute to the overall success of the establishment. Employees can expect to work in a fast-paced, guest-centric setting that values dedication, creativity, and professionalism.
The role in focus is for a Lead Line Cook, a pivotal position within the kitchen brigade responsible for ensuring the smooth operation of the kitchen line. This role involves not only preparing menu items following strict recipes and yield guides but also directing, training, and monitoring the performance of line cooks. The Lead Line Cook is entrusted with organizing the kitchen workflow, maintaining cleanliness and sanitation standards, and ensuring that all prep and production work is completed efficiently and to the highest quality standards. In addition, this role requires excellent communication skills as the Lead Line Cook needs to coordinate with the Sous Chef regarding inventory needs and any changes in assignments during shifts.
This employment opportunity is suited for someone with significant experience in a high-volume kitchen setting, ideally within a hotel, resort, or upscale restaurant. Candidates must demonstrate a strong work ethic, high self-initiative, and the ability to work all stations on the line effectively. The position may require working varied schedules that include nights, weekends, and holidays, reflecting the operational hours of the hospitality industry. The Lead Line Cook must be passionate about teamwork and committed to creating memorable dining experiences for guests. This role not only provides an avenue for culinary professionals to apply their skills but also to lead a team and contribute to the establishment’s reputation for excellence.
The role in focus is for a Lead Line Cook, a pivotal position within the kitchen brigade responsible for ensuring the smooth operation of the kitchen line. This role involves not only preparing menu items following strict recipes and yield guides but also directing, training, and monitoring the performance of line cooks. The Lead Line Cook is entrusted with organizing the kitchen workflow, maintaining cleanliness and sanitation standards, and ensuring that all prep and production work is completed efficiently and to the highest quality standards. In addition, this role requires excellent communication skills as the Lead Line Cook needs to coordinate with the Sous Chef regarding inventory needs and any changes in assignments during shifts.
This employment opportunity is suited for someone with significant experience in a high-volume kitchen setting, ideally within a hotel, resort, or upscale restaurant. Candidates must demonstrate a strong work ethic, high self-initiative, and the ability to work all stations on the line effectively. The position may require working varied schedules that include nights, weekends, and holidays, reflecting the operational hours of the hospitality industry. The Lead Line Cook must be passionate about teamwork and committed to creating memorable dining experiences for guests. This role not only provides an avenue for culinary professionals to apply their skills but also to lead a team and contribute to the establishment’s reputation for excellence.
Job Requirements
- 5 years' experience as a line cook at a hotel, resort or restaurant
- ability to work all stations on the line
- food handling certification required
- high work ethic and self-initiative
- may be required to work varying schedules including nights, weekends, and holidays
- ability to work in a standard office environment
- prolonged periods of sitting at a desk and working on a computer for 6-8 hours a day
- occasional standing and walking throughout the workday
- frequent use of fine motor skills, use of hands and fingers for keyboarding, typing, utilizing a mouse or trackpad, writing, and operating office equipment
- ability to communicate effectively verbally and in writing
- occasionally required to stand, walk, bend, reach, or carry items
- ability to lift and move 10-25 pounds
- visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation
- ability to hear and participate in conversations and meetings, use phone and headset
- reasonable accommodations may be made for individuals with disabilities
Job Qualifications
- 5 years' experience as a line cook at a hotel, resort or restaurant
- ability to work all stations on the line
- food handling certification
- high work ethic and self-initiative
- enjoys working as part of a team that provides great experiences for guests
Job Duties
- Prepare all menu items following recipes and yield guides
- direct, train, and monitor performance of line cooks
- maintain organization, cleanliness, and sanitation of work areas and equipment
- prepare and assign production and prep work for line cooks to complete
- review priorities and communicate additions or changes to assignments throughout the shift
- set up work station with required mis en place, tools, equipment and supplies
- breakdown work stations and complete closing duties at the end of last shift
- inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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