Line Cook II (Full-Time)

Kimpton Hotels & Restaurants•Phoenix, AZ

17h

About The Position

The Line Cook II prepares and presents food to restaurant specifications, providing guests with excellent food quality and consistency in an attractive environment and with professional service. The role calls for a hardworking cook with a passion for crafting quality dishes, maintaining strong working relationships with teammates, representing the restaurant, and helping create personal guest experiences that encourage guests to return. The employee follows departmental policies and restaurant rules; reports maintenance or repair needs to the Executive Chef; practices proper sanitation and food-safety procedures; and consistently follows portion sizes, cooking methods, quality standards, and kitchen procedures. The cook stocks and maintains food products at line stations, keeps workstations and kitchen areas clean, and prepares menu items according to agreed specifications and presentation standards. Food must be produced on time, and employees are expected to know the menu. Scheduling may be based on business needs because the hotels and restaurants operate year-round. Management may modify duties to meet business demands.

Requirements

Two to four years of experience in a related or supportive position; the qualifications section also states that two years of previous related or supportive experience is required.
Time-management and organizational ability to produce high-quality food with minimal supervision.
Cooking experience and proficiency with garde manger, sauté, fry, and grill stations.
Experience working at a high level across breakfast, lunch, dinner, and brunch meal periods.
Ability to complete assigned tasks with minimal direction or supervision.
Food Handler Certification, if applicable.
Training in knife skills and basic kitchen equipment.
Ability to multitask under pressure.
Ability to work evenings, weekends, and holidays when needed, with a flexible schedule.
Ability to read, write, and communicate verbally effectively and professionally with business departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to meet the stated physical demands, including frequent standing and movement, handling kitchen tasks, and lifting or moving items of varying weights.

Responsibilities

Follow departmental policies, restaurant rules, and regulations established by management.
Report maintenance or repair needs to the Executive Chef.
Prevent food spoilage and contamination through proper sanitation and compliance with policies and health regulations.
Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations to support smooth service.
Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Ensure excellent quality and presentation of all food served to guests.
Prepare and execute menu items according to agreed specifications and presentation standards.
Produce food on a timely basis and maintain knowledge of the menu.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.
Act as an ambassador for the restaurant and help create personal guest experiences that encourage repeat visits.