Line Cook I,II,III

Riverside Hotel•Fort Lauderdale, FL

64d

About The Position

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

Requirements

Minimum of 2 years' experience as a cook in a high volume restaurant
Able to speak and read English
Able to work weekends and holidays

Responsibilities

Responsible for full set up and preparation of hot food items for outlets.
Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers.
Control quality and consistency of all food served.
Insure that station or relevant prep list is set in a timely manner.
Demonstrates knowledge of all food items produced by an assigned station.
Handles and stores food properly and safely.
Produce all orders consistently, quickly, an in accordance with established quality standards.
Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.
Demonstrates knowledge of all basic techniques: sauté, braise, poach, grill poele, fry, steam, etc.
Assists Restaurant Chef with delegation of work.
Dress in the full appropriate uniform at all times.
Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
Demonstrate respect for fellow associates, equipment, and customers.
Communicate with the supervisory after each daily shift on work tasks and their coordination.
Helps assist in other areas of kitchen when not busy.
Communicates needs for area to supervisor.
Takes responsibility in absence of supervisor
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.