Line Cook
About The Position
The cook is responsible for meal preparation and assigned kitchen duties. This role involves planning and preparing various food items and meals for the hotel restaurant and catering functions, following proper food handling and safety guidelines. The cook must understand food cost and portion control without sacrificing quality, and assist with quality and presentation issues, cleanliness, and organization of the kitchen and restaurant. Accommodating guests’ special requests and maintaining a clean work area are also key responsibilities. The role may also involve assisting with inventory, ordering, receiving, and reporting on Food & Beverage items, as well as maintaining sanitation and safety standards. Coordination with the Sales Department for catering reservations and food preparation, and following up on menu items and costs are also part of the duties. Additionally, the cook may assist with training and monitoring kitchen personnel and identifying and reporting safety hazards.
Requirements
- Minimum one year hospitality or restaurant food service experience required
- Able to work with little or no supervision
- Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
- Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
- Frequent need to perform the following physical activities: reaching, bending, twisting, and climbing.
- Have frequent need to perform standing and walking activities
- Constant need to perform the following physical activities: grasping, turning, finger dexterity
- Frequent need to stand for long period of time
- Lifting/carrying up to 15 lbs. frequently and 30 lbs. occasionally
- Vision requirements: frequent need to see small details and things clearly beyond arm’s reach
Nice To Haves
- High school diploma or equivalent preferred
Responsibilities
- Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines
- Understand food cost and portion control without sacrificing quality
- Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary
- Accommodate guests’ special requests
- Maintain clean work area, practicing “clean as you go” policy
- Assist with inventory, ordering and receiving of all Food & Beverage items as directed
- Assist with any reports as required (inventory, food costs, beverage costs, etc. )
- Maintain sanitation and safety standards with anyone entering the kitchen area
- Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction
- Follow up on menu items and cost any special menu requests
- Assist with training and monitoring kitchen personnel in the performance of their duties as necessary
- Watch for safety hazards and report them immediately to your Department Supervisor
- Perform other duties as directed, developed or assigned
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What This Job Offers
Career Level
Mid Level
Education Level
High school or GED
