Hotel Carmichael - Line Cook II

Coury Hospitality•Carmel, IN

About The Position

The Line Cook II prepares food for breakfast, lunch, or dinner at an assigned kitchen station, including station setup and breakdown, in accordance with established standards and safety and sanitation policies. The role also assists with banquet preparation. The position requires preparing a variety of menu items, maintaining food quality and cost controls, following recipes and food-safety procedures, and providing professional service. Work takes place in a kitchen environment with varying heat and noise levels and may involve wet-floor and equipment hazards.

Requirements

Two years of prior culinary experience working in a full-service kitchen.
Ability to read, write, and perform mathematical calculations.
Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality regardless of business and staffing levels.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to absorb a large amount of information in a short period.
Good, safe knife and equipment skills.
Ability to work without supervision, motivate others, show initiative, and take action.
May be required to work nights, weekends, and/or overtime.
Ability to stand on hard surfaces for up to eight hours.
Ability to bend, stoop, and walk.
Ability to lift and pull boxes, pans, and trays weighing up to 50 pounds.
Must wear closed-toe, non-canvas shoes with non-skid soles.

Nice To Haves

Fine dining or luxury hotel experience preferred.

Responsibilities

Set up, clear, and break down the assigned work station.
Follow written and oral instructions for menus and standardized recipes.
Prepare assigned foods according to portion sizes and quality standards.
Prepare menu items using techniques such as roasting, broiling, baking, frying, steaming, and stewing meat, fish, and poultry.
Use kitchen equipment safely to avoid personal injury and equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed.
Disassemble and reassemble equipment components and accessories for cleaning.
Identify food-related hazards and risks, and report hazards, risks, and maintenance problems to the Manager.
Control waste and maintain food cost.
Meet sanitation requirements, including product rotation, temperature maintenance, storage, cooling, and food-handling procedures.
Follow established food-preparation policies and procedures, and continually train and retrain in food preparation, safety, and sanitation.
Respond professionally to questions and requests and provide customers with a high level of care and service.
Perform additional or revised duties as assigned by the Manager based on business volume and work needs.