AM Culinary Team Member - Hotel Line Cook

DeFoor Hospitality Group•Chattanooga, TN

About The Position

We are looking for a morning line cook to prepare food to the exact chef’s specifications and to efficiently prepare restaurant and banquet meals in a safe and sanitary manner. Line cook duties will consist of prepping food and plating dishes according to a restaurant’s menu specifications in a timely manner. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Schedule Hours will typically fall between 6am and 2pm - 6am availability is required Part time or Full time available based on Availability Schedule varies - may include weekends and holidays as part of regular shifts

Requirements

Required Skills/Abilities:
Ability to work with people as a productive team member.
Ability to show up on time in the mornings.
Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen.
Must be able to communicate effectively verbally and through written communications.
Must be able to work a flexible schedule including evenings, weekends and Holidays.
Must be well organized and take initiative.
Must be honest and work well with others.
Must treat all fellow employees in a respectable manner.
Education and Experience:
Culinary education and/or kitchen experience.
Physical Requirements:
Stand/walk on feet for 8 hours and work in a restrictive space/environment.
Must be able to work in extremely warm temperatures.
Must have eyesight enabling vision both near and far.
Finger dexterity to cut, cook, and prepare food.
Must speak in a clear, understandable voice and hear at a basic level, and understand English.
Must be able to bend, stretch arms overhead and lift and/or carry up to 40 pounds.

Responsibilities

Report to the executive chef and follow all kitchen instructions.
Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Maintain a clean and tidy workspace throughout service.
Maintains kitchen sanitation program and exercises proper use of equipment.
Adhere to all Health Department rules and regulations.
May be responsible for security of guests, fellow employees, and hotel assets.
Must perform any other required duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
Immediately reports all guest or employee issues to the Manager on Duty
Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
Must be in proper uniform at all times