Line Cook

Charlestowne Hotels•Hamilton, NY

12d

About The Position

The Food and Beverage Line Cook sets up and stocks kitchen stations, prepares ingredients, cooks dishes to order, and maintains a clean and organized kitchen. The role supports repeat business by preparing consistent dishes and presenting food to a high standard that meets or exceeds guest expectations. The employee must be able to perform the essential duties satisfactorily; reasonable accommodations may be made for individuals with disabilities.

Requirements

High school graduate or equivalent vocational training.
At least 1 year of related experience.
Proper food safety training and certification as required by law, or the ability to obtain it.
Excellent knowledge of food safety, sanitation, and food-handling practices.
Strong written and verbal communication skills.
Positive, upbeat attitude and personality.
Punctuality and regular, reliable attendance.
High level of professionalism.
Interpersonal skills and ability to work well with coworkers and the public.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperativeness, and to work with minimum supervision.
Ability to meet the physical demands of prolonged standing and walking, transporting materials or equipment, and lifting, moving, or carrying heavy objects.

Responsibilities

Complete food preparation and portioning before service.
Weigh and measure ingredients for cooking.
Set up stations and gather the mise en place needed to prepare dishes for service.
Maintain and restock sufficient food levels on the line.
Cook and prepare meat, seafood, poultry, vegetables, cold food items, and other foods according to the chef's standards.
Ensure food is cooked to the correct temperature and is attractive and tasty.
Taste food items for quality before serving.
Prepare sauces and garnishes for the assigned station.
Cover, date, and store food items according to safe food-handling procedures.
Return dirty food-preparation utensils to the appropriate areas.
Inform the chef in advance of likely shortages.
Inspect and accept food and supply deliveries.
Store products appropriately.
Use and maintain tools, appliances, and equipment according to manufacturers' instructions.
Report unforeseen circumstances, maintenance needs, and faulty equipment to the manager.
Clean the kitchen before and after the shift.
Close the kitchen correctly and follow the closing checklist for kitchen stations.
Keep work areas, refrigerators, and storerooms organized, tidy, clean, and sanitized.
Consistently follow safe and hygienic food-handling practices.
Perform record-keeping and report-generation duties.
Maintain effective working relationships with staff, guests, and supervisors.
Assist staff with other duties as assigned by the kitchen manager.
Perform other reasonable duties as requested by supervisors or managers.