Hotel Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Dallas, TX

4d•Onsite

About The Position

The Hotel Line Cook maintains and sets up the front-line station and is responsible for food production and quality control of meat, fish, fowl, and other food items. The role prepares broiled and sautéed items according to standard recipes and guest checks, monitors product storage and portion control, and maintains clean, safe, properly functioning kitchen and storage areas in compliance with health department regulations. The position requires working in a hotel that operates 24 hours a day, seven days a week; operational needs may result in variations in shift days, start times, and weekly hours. The cook follows company policies and safety, security, fire-prevention, and emergency procedures; maintains required food temperature and cooling/heating logs; uses protective equipment; and reports unsafe conditions, accidents, injuries, near-misses, and property damage or loss. Team members must maintain a neat, clean, and well-groomed appearance. The role may also include assisting other kitchen personnel and performing related duties requested by management.

Requirements

Hold a current Food Handler Card.
Have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Have a good working knowledge of broiler cooking fundamentals.
Have a good working knowledge of sauté cooking fundamentals.
Have a good working knowledge of accepted sanitation standards.
Know how to operate kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Have basic English-language ability sufficient to understand inquiries from team members and communicate simple instructions.
Be able to comprehend and apply written product-labeling instructions for safe use of products and processes.
Be able to operate beverage equipment, such as a coffee maker.
Be able to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Have sufficient manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
Be able to work within extreme temperature ranges and in confined spaces.
Be able to frequently twist, bend, stoop, reach, stand, walk, talk, hear, see, and smile.

Nice To Haves

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

Responsibilities

Prepare daily production lists.
Read and use math skills to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks, ensuring product consistency.
Visually inspect and select high-quality food items for menu preparation.
Check and control proper product storage and portion sizes, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and in working condition to comply with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety, security, fire-prevention, and emergency procedures.
Use protective equipment and 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 requested by management.