Dinner Line Cook @ AC Hotel Downtown Raleigh

Summit Hospitality Incorporated•Raleigh, NC

4d•Onsite

About The Position

The Dinner Line Cook is responsible for preparing a variety of food items in a fast-paced kitchen environment. This role requires adherence to recipes, portion control, and maintaining a clean and sanitary workspace. The position involves working a consistent 40-hour work week, including weekends and evenings, with potential for overtime approved in advance. The cook will also be responsible for opening and closing procedures, inventory management, and ensuring proper food handling and storage.

Requirements

High School diploma or GED
2 years of experience in a preferred brand restaurant or chain hotel (Marriott, Hilton, Hyatt)
Command of English including speaking, reading, writing
Familiar with ordering and inventory controls
High energy and professional demeanor
Proven ability to read and follow recipes with minimum supervision
Able to work in a fast paced kitchen environment
Excellent people skills; able to give clear instructions with a positive attitude
Flexible schedule including mornings, nights, and weekends
Able to lift 50 lbs
Standing, sitting, walking, reaching, and bending for extended periods of time
Professional appearance
Hairnet or hat must be worn
Clean non-slip shoes
Clean black pants
Clean plain black apron (provided)
Valid Driver’s License

Responsibilities

Prepare a variety of meats, seafood, poultry, vegetables, and dairy products for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
Complete opening and closing checklists
Refer to Daily Prep List at the start of each shift for assigned duties
Knows and complies consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, recipes, and hotel policies and procedures
Maintains a clean and sanitary work area
Follows approved/proper plate presentations and garnish for all dishes
Handles, stores, labels, and rotates all products properly and in accordance with applicable local, state, and federal laws and regulations
Stocks and maintains sufficient inventories of food products at line stations to ensure a smooth service period
Closes the kitchen properly and follows closing checklist for kitchen stations. Assists others in closing the kitchen
Attends all scheduled employee meetings and offers suggestions for improvement and safety
Performs other related duties as assigned by the General Manager or the Manager On Duty