Line Cook 2

Hilton Rosemont • Rosemont, IL

3d • $21 - $25 • Onsite

About The Position

This position is responsible for managing all aspects of food production for banquets, including food preparation according to specifications and adherence to sanitation practices. The role involves preparing food items for customers using a quality predetermined method in a timely and consistent manner, setting up stations according to a predetermined method to service all banquet functions, and practicing sanitation and safety daily to ensure total customer satisfaction. A valid Food Handler's Certificate is required. Supportive functions may include consulting with the Executive Chef, Banquet Chef, or Sous Chef daily, participating in long-range planning, and making recommendations for ongoing hotel programs with continuous improvement in networking. 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..)

Responsibilities

• 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.
• 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