Kitchen Line Cook
About The Position
This is a part-time position for a Kitchen Line Cook, requiring availability on Fridays and Saturdays. The role involves coordinating food orders, assisting with food presentation and portioning for banquets, and maintaining a clean and sanitary work environment. The cook must have a thorough knowledge of menus and preparation standards, be proficient in various cooking techniques, and recognize quality standards in food products. Responsibilities include preparing buffet items, working banquet stations, and following hotel standard recipes. The position also requires practicing safe work habits, supporting other kitchen positions as needed, and performing additional duties as they arise. The ability to plan, organize, and direct kitchen activities, along with developing effective working relationships, is also essential.
Requirements
- 1-3 years of experience cooking in a restaurant, hotel, or resort
- Understanding of cooking methods and procedures, and knife handling skills
- Ability to perform tasks with accuracy, speed, and attention to detail
- Ability to read and follow cooking directions
- Ability to remain calm in a fast-paced environment
- Must be organized and self-motivated
- Must be able to stand, bend, stretch, and lift, and carry heavy materials
Responsibilities
- Coordinate all food orders between stations and food servers.
- Assist in directing and correcting the presentation and portioning of food for all banquet functions.
- Adhere to policies and procedures regarding sanitation and sanitary food handling.
- Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations.
- Have thorough knowledge of menus and the preparation required, according to hotel standards.
- Maintain cleanliness and organization of all storage areas.
- Prepare and display buffet food items according to the hotel standards.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
- Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
- Knowledge of herbs and spices and proper use of each.
- Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.
- Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
- Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Executive Chef or Sous Chef.
- Work banquet food station as scheduled by the Executive Chef or Sous Chef.
- Practice safe work habits at all times to avoid possible injury to self or other employees.
- Be able to support any position in the Kitchen that is in need of help.
- Perform additional duties as the need arises.
- Ability to plan, organize and direct the activities of employees in the kitchen area.
- Ability to develop an effective working relationship with fellow employees and supervisors.
Benefits
- Group insurance, including dental and vision
- Paid time off including vacation days, sick days and holidays
- Employee Referral Bonus
- Hotel Discounts – For You, Your Friends & Your Family
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
No Education Listed
