Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Plano, TX

19d

About The Position

The Line Cook is responsible for maintaining and setting up the front-line station, producing food, and controlling the quality of meat, fish, fowl, and other food items. The role prepares broiled and sautéed items according to standard recipes and guest orders, selects ingredients that meet quality standards, and maintains proper product storage and portion control. The position also maintains clean, functional refrigeration, equipment, storage, and work areas; maintains cooling, heating, and temperature logs; and follows company, safety, security, sanitation, and emergency procedures. The Line Cook may assist other kitchen personnel and perform related duties requested by management. The hotel operates 24 hours a day, seven days a week, so shift days, start times, and weekly hours may vary.

Requirements

Hold a current Food Handler Card.
Have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Have working knowledge of broiler cooking fundamentals.
Have working knowledge of sauté cooking fundamentals.
Have working knowledge of accepted sanitation standards.
Know how to operate kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Have enough basic English to understand team-member inquiries and communicate simple instructions.
Be able to understand and apply written product-labeling instructions for safe use of products and processes.
Be able to operate beverage equipment such as a coffee maker.
Be able to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Have sufficient manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
Be able to work in extreme temperature ranges and confined spaces.
Be able to frequently twist, bend, stoop, reach, stand, walk, talk, hear, see, and smile.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production preparation lists.
Read and use basic math to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks to ensure consistent products.
Visually inspect and select high-quality food items for menu preparation.
Check and control product storage and portion sizes, particularly specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and operational in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies, safety and security rules, fire prevention procedures, and emergency procedures.
Use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance in accordance with team-member standards.
Assist other kitchen personnel as needed and perform related duties requested by management.