Line Cook

Hotel Equities Group, LLC•Colorado Springs, CO

32d•Onsite

About The Position

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is seeking a dependable, service-oriented Line Cook to join our team. If you're passionate about hospitality, take pride in your work, and enjoy creating positive experiences for guests and associates, we'd love to meet you. As Line Cook, you'll play an important role in supporting hotel operations, delivering exceptional service, and helping our team achieve its operational and business goals. This position is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations to ensure that every dish is prepared to proper specifications in a timely and consistent manner.

Requirements

Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathemaVcal calculations without error.
Ability to listen effectively and to speak English clearly to communicate with customers and team members and prepare written complex reports.
Must have coordinating skills as pertains to determining time, place and sequence of operations or action.
Ability to analyze information and make effective judgments.
Ability to obtain any government-required licenses or certificates. For example: Washington Health Card; Oregon Liquor Service Permit, Alcohol Service Certification, Food Handlers Permit, etc.
All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
Proof of authorization/eligibility to work in the United States.
High School Diploma or equivalent.
Culinary, sales and service background.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
Ability to stand and to work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
This position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
OSHA laws require the use of Personal ProtecVve Equipment (PPE) when performing work duties that have the potenyial of risk to your health or safety.

Nice To Haves

College degree in related field preferred.

Responsibilities

Prepares all food items per standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
Ensure preparation, plating and presentation standards are maintained and safety standards and regulations are followed to provide the highest quality food standards and consistency.
Assist the kitchen management in ensuring ordering of all products are accurate and done in a timely manner.
Ensures that all ordered products are received, stored and handled in conformance with State/Federal food safety guidelines.
Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state and corporate regulations.
Responsible to follow all policies and procedures that relate to the Hotel as well as all local, state and federal laws and regulations.
Regular attendance in conformance with the standards, which may be established by Executive Chef from time to time, is essential to the successful performance of this position.
Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
Attend mandatory meetings as requested by management from time to time.
Performs any general cleaning tasks using standard approved cleaning products as assigned by supervisor.
Keep floors dry and clean to avoid slip/fall accidents.
Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills. Perform other duties and responsibilities as assigned or required.
At all times, projects a favorable image of The Hotel Group and the Hotel to the public