AM Line Cook

CROWNE PLAZA MELBOURNE OCEANFRONT•Melbourne, FL

About The Position

Responsible for maintaining and setting up the front-line station, producing food, and controlling the quality of meat, fish, poultry, and other food items. The role includes preparing daily production lists; following recipes; cooking broiled and sautéed items to standard recipes and guest orders; selecting high-quality ingredients; monitoring storage and portion control; maintaining clean, working equipment and areas; and keeping required cooling, heating, and temperature logs. The cook follows company, safety, security, sanitation, fire-prevention, and emergency procedures, uses protective equipment, reports unsafe conditions and incidents, maintains a neat and well-groomed appearance, and assists other kitchen personnel or performs related duties as requested by management. The hotel operates 24 hours a day, seven days a week, so operational needs may require variations in shift days, start times, and weekly hours.

Requirements

Current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Working knowledge of broiler cooking fundamentals.
Working knowledge of sauté cooking fundamentals.
Working knowledge of accepted sanitation standards.
Knowledge of operating kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Basic English sufficient to understand inquiries from team members and communicate simple instructions.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Ability to operate beverage equipment such as a coffee maker.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to work within extreme temperature ranges and in confined spaces.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production lists.
Read and use basic math to follow recipes.
Prepare broiled and sautéed items according to standard recipes and guest orders, ensuring product consistency.
Visually inspect and select high-quality food items for menu preparation.
Check product storage and portion control, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and in working condition in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety and security procedures; use protective equipment and follow fire-prevention and emergency procedures.
Report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance.
Assist other kitchen personnel when needed and perform related duties as requested by management.