Line Cook- Butcher's Club

Salamander Palm Beach Employer LLC • Palm Beach Gardens, FL

9d • Onsite

About The Position

Looking for a food-forward thinking, driven, inspired chef to grow with our cuisine and future successes.

Requirements

• Must be 18 years of age or older.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
• Must be able to stand for a minimum of 8 hours per day.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

Nice To Haves

• Certified cook or higher level preferred.

Responsibilities

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Change set-up station with pre-determined mis en place required to service the required prepared items.
• Complete the storeroom requisition for items needed.
• Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) are ready for use.
• Check par amount and ensure that line is ready for service.
• Prep additional items to bring counts back up to par.
• Communicate production progress to the chef.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Create professional working relationships with all colleagues.
• Attend meetings as required.
• Consult with Chef daily as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED