Line Cook 2

Hilton Rosemont • Rosemont, IL

3d • Onsite

About The Position

Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined method place required to service all banquet functions. Practice sanitation and safety daily to ensure the total customer satisfaction. Must have valid Food Handlers Certificate. In addition to performance of the essential functions, this position may be required to perform a variety of supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Note: Additional tasks may be added during employment.

Requirements

• Must have valid Food Handlers Certificate.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..)

Nice To Haves

• Additional tasks may be added during employment.

Responsibilities

• Manage all aspects of the food production for banquets, including food preparation according to the description.
• Adhere to sanitation practices.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined method place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Must have valid Food Handlers Certificate.
• Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED