Line Cook 3

Stonebridge Hospitality Management•Montgomery, AL

1d•Onsite

About The Position

The Line Cook 3 prepares and cooks food that meets the hotel’s standards and quality. Working under a chef, the cook carries out kitchen duties assigned by the Chef and assists with breakfast, lunch, dinner, banquets, and room service. The position focuses on pantry items, preparation, sandwiches, salads, and desserts, and requires producing high-quality food while maintaining safe food-handling and sanitation practices. The role requires working in a kitchen with varying temperatures and exposure to cleaning chemicals. Associates may need to work flexible and long hours, stand or walk for extended periods, and occasionally lift, carry, push, or pull up to 50 pounds. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

Associate degree or equivalent from a two-year college or technical school, six months to one year of related experience and/or training, or an equivalent combination of education and experience.
Safe Serve/Food Handler’s Card.
Ability to use cooking metrics and conversion methods for cooking measurements.
Ability to follow simple one- or two-step instructions and handle standardized situations with occasional or no variables.
Ability to perform repetitive work and work in a fast-paced, hot environment.
Ability to stand and/or walk for long periods or an entire shift.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.
Ability to work flexible and long hours sometimes required.

Responsibilities

Know all menu items for the scheduled shift.
Prepare ingredients before service begins and prepare food according to designated recipes and quality standards.
Operate the assigned station efficiently and safely, and follow opening and closing procedures.
Apply safe food-preparation, cooking, holding, storage, and sanitation practices.
Prepare pantry items, sandwiches, salads, and desserts; use proper knife skills and cooking measurements.
Keep the workspace stocked and clean, and comply with food sanitation standards.
Manage guest orders in a friendly, timely, and efficient manner.
Maintain knowledge of the menu and food products and visually inspect food sent from the kitchen.
Prepare requisitions for supplies and food items as needed.
Follow written and verbal instructions and perform repetitive work as required.
Maintain regular attendance, punctuality, and compliance with work, break, and meal periods.
Maintain personal appearance and grooming in accordance with the dress code.
Perform other duties requested by the supervisor.