Line Cook 3

Stonebridge Hospitality Management•Seattle, WA

2d•Onsite

About The Position

The purpose of a Line Cook is to prepare and cook food that is consistent with the hotel’s standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service.

Requirements

Associate demonstrates a high QUALITY of work: Demonstrates accuracy and thoroughness. Monitors own work to ensure quality. Provides the best possible service to clients and customers.
Associate demonstrates acceptable PRODUCTIVITY standards: Meets or exceeds productivity standards. Produces adequate volume of work efficiently in a specific time.
Associate demonstrates excellent CUSTOMER SERVICE SKILLS: Responds to requests for service and assistance. Demonstrates the desire and ability to provide high quality service to both internal and external customers. Solicits customer feedback to improve service.
Associate demonstrates INITIATIVE: Asks for and offers help when needed. Includes appropriate people in decision-making.
Associate demonstrates ACCOUNTABILITY for their job performance: Takes responsibility for own actions. Performs work with little or no supervision; works independently. Can be relied upon regarding task completion and follow up.
Associate demonstrates exemplary DEPENDABILITY / RELIABILITY: Can be relied upon regarding task completion and follow up. Ensures work responsibilities are covered when absent.
Ability to use cooking metrics and conversion methods for all cooking measurements.
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Safe Serve/Food Handler’s Card

Nice To Haves

Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

Responsibilities

Is knowledgeable of all menu items on scheduled shift (am/pm).
Prepares all ingredients for the shift before service begins.
Operates station in an efficient, safe manner.
Practices serve-safe methods in preparing, cooking, holding and storing of all food items.
Able to perform repetitive work.
Knowledgeable of cooking procedures which mainly focuses on pantry items, prepping, sandwiches, salads, and desserts.
Responsible for producing excellent quality.
Follow opening and closing procedures.
Able to work in a high pace and hot environment.
Keep workspace fully stocked.
Able to follow written or verbal instructions.
Proper handling, storage of all food items.
Prepare food items according to designated recipes and quality standards.
Maintain cleanliness and comply with food sanitation standards at all times.
Manage guest orders in a friendly, timely and efficient manner.
Ensure knowledge of menu and all food products.
Visually inspect all food sent from the kitchen.
Prepare requisitions for supplies and food items, as needed
Uses proper knife skills.
Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance with standards.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Performs any other duties as requested by supervisor.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.