Line Cook

Courtyard by Marriott (Kinseth Hospitality)•Moorhead, MN

13d

About The Position

The Line Cook prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foods for consumption in the restaurant and at banquets. The role includes preparing ingredients and dishes according to recipes, cooking and checking food for doneness, and plating and garnishing orders. The employee is expected to work efficiently while maintaining food quality, guest satisfaction, and sanitation standards. The Line Cook follows Kinseth Hotel Corporation (KHC) policies and property-specific guidelines, including dress code, safety, and performance standards. Employees must maintain a professional image and report to work as scheduled. This position has no supervisory responsibilities. Franchise-specific certifications and federal, state, or local food-handling certifications may be required.

Requirements

Follow proper food-handling procedures and health and sanitation guidelines.
Use kitchen tools and equipment safely and properly.
Meet the physical demands of the role, including standing and walking regularly; handling, grasping, and reaching; tasting or smelling; and frequently stooping, kneeling, crouching, bending or twisting, and talking or hearing.
Frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds; occasionally climb or balance and push, pull, or lift over 10 pounds.
Required vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Adjust oven, broiler, grill, roaster, and steam-kettle thermostat controls to regulate cooking temperatures.
Measure and mix ingredients according to recipes to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Season foods during preparation or cooking.
Taste, smell, and pierce foods to check whether they are cooked.
Prepare items according to recipes in a timely and efficient manner, preventing waste while maintaining quality and guest satisfaction.
Carve meats, portion food onto serving plates, add gravies and sauces, and garnish servings to fill orders.
Wash, peel, cut, and shred vegetables and fruits for use.
Cut, trim, and bone meat before cooking.
Bake bread, rolls, cakes, and pastries.
Handle food according to procedures that meet health and sanitation guidelines.
Use tools and equipment properly to prevent injury or equipment damage.
Assist with unloading supply trucks, storing inventory, and rotating stock.
Clean the work area, freezers, kitchen, and dish area.
Follow KHC policies and property-specific guidelines, including dress code, safety, and performance standards.
Maintain a professional image and report to work as scheduled.