Line Cook

Pyramid Global Hospitality • Jacksonville, FL

50d • $16 - $18

About The Position

Let your Culinary career take off with us! POSITION SUMMARY: The Line Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations. Primary Responsibility Quality food preparation, production, and service for restaurants and related conference/banquet facilities. Aid to provide development all culinary team; works closely with all line team members such as sous chefs, cooks of all levels and service team.

Requirements

• Active Food handler’s certification or the ability to get it
• Must be willing to work a variety of day/night and weekend shifts
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

Responsibilities

• Provide superior service to our guests (internal and external) at all times.
• Prepare and produce all necessary food for operation as determined by culinary management.
• Insure his/her station is adequate stocked and prep all items for service
• Maintain the highest of quality in all aspects, from freshness of product to product presentation.
• Insure cleanliness of the kitchen and to designated station.
• Ensure that all dishes are prepared in a timely manner.
• Perform portion control and minimize waste to keep cost within forecasted range.
• Prepare a wide variety of complex dishes to spec while following recipe and plating cards.
• Comply with applicable sanitary, health, safety, and personal hygiene standards.
• The proper use operation and maintenance of all kitchen equipment.
• The proper use of all production lists and control systems/activities.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
• Adhere to all standards and policies established by hotel management team.
• Execute & adhere to all brand standards as outlined in Hilton’s Clean Stay Program.
• Perform all other tasks as directed by the Executive Chef and Executive Sous Chef within the scope of food service duties.

Benefits

• comprehensive health insurance
• retirement plans
• paid time off
• on-site wellness programs
• local discounts
• employee rates on hotel stays
• ongoing training
• development opportunities
• full benefit plans, including 401k with a company match and our lucrative bonus programs

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed