Line Cook - Part Time
About The Position
The Line 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, ensuring adherence to proper food handling and safety guidelines. The position requires maintaining a clean work area, following a "clean as you go" policy, and managing menu items and special requests. Additionally, the Line Cook must be aware of safety hazards and report them immediately. A good knowledge of culinary fundamentals, techniques, and plate presentation is essential. The role also involves communicating guest needs to the Executive Chef and Sous Chef, understanding food cost and portion control, and accommodating special guest requests. Assisting with inventory, ordering, and receiving of Food & Beverage items, as well as preparing required reports, are also part of the responsibilities. The Line Cook must be able to work on an outlet hot/cold line, executing menu items within specified timelines, and follow recipes accurately.
Requirements
- Previous cooking experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.
- Must have a flexible schedule and be available to work mornings, evenings, weekends, and holidays.
- Ability to satisfactory communicate in English with guests, management and co-workers to their understanding.
- Display basic knife skills
- Must complete CA Food handlers Card training provided upon hire.
Responsibilities
- Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines
- Insure stations are set for service 15 minutes prior to service
- Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary
- Maintain clean work area, practicing “clean as you go” policy
- Follow up on menu items and cost any special menu requests
- Watch for safety hazards and report them immediately to your Department Supervisor
- Good knowledge of culinary fundamentals and techniques.
- The ability to do plate presentations that meet our specifications.
- Communicates with any guest needs to Executive Chef and Sous Chef.
- Understand food cost and portion control without sacrificing quality
- Accommodate guests’ special requests
- 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. )
- Report all equipment problems and bar maintenance issues to leadership and or maintenance in a timely manner.
- Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
- Able to follow recipes.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
No Education Listed
