Line Cook at Hummingbird Restaurant, Mii amo

Mii Amo•Sedona, AZ

6d•Onsite

About The Position

Basic Function : Responsible for specifics aspects of food handling and preparation. The Line cook is the person in charge of the station assigned by his supervisor/manager. Adhere to sanitation practices. Responsible for the day to day operation of their respective work station. Must have good interpersonal skills to work on a team and good self-motivation and discipline. Work Performed: 75% COOKING/PREP: Details vary depending on station/area assigned: Responsibilities include, cooking processes such as respect of recipes, organization and cleanliness of assigned working station. Organization and preparation of menu items to open on time. Responsible for the entire set-up and mise en place for assigned station. Responsible for ensuring the freshness and the quality of all food products. Cook Menu items with speed and efficiency. Must be proficient at his assigned workstation for assigned restaurant. Must be available to work any station as business levels require. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen. Must have knowledge of degrees of doneness of meats. Expedite service period as needed to ensure smooth and seamless operation for your respective and assigned station. Responsible of to maintain ticket times based on Management expectations. Checks Final product from your station before it is delivered to the customer to ensure proper preparation, plating and presentation Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that standards and regulations are followed. Assist in banquet preparation and pickups when requested by Supervisor/Manager. Produce the finest quality product on a consistent basis Knows all menu items from respective restaurant and its ingredients 20% CLEANLINESS/SAFETY: Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control. Inspect respective refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards. These can include, but are not limited to expired product, time-temperature abuse, improper label/dating/wrapping of products. 5% ADMINISTRATIVE: Must attend to mandatory culinary meetings to ensure communication between management and employees. Communicate to lead cook or supervisor any potential problems or concerns in order to rectify the problem in a timely fashion. Responsible for communicating with co-workers and lead cooks on each shift of any problems or concerns. Supportive Functions: In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort:

Requirements

High school diploma or equivalent and at least 1 year of kitchen experience necessary
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
Use of Resort-approved communication devices (radio, pager, earpiece, etc.)
Ability to read recipes and follow their instructions
Must have ability to read and understand tickets
Must have the ability to delegate tasks if necessary based on level of business
Basic math computational capability including addition, subtraction, multiplication and division
Ability to work under little direct supervision and be accountable for
Ability to deal with problems and resolve them efficiently
Ability to multi-task in a fast-paced and hot environment
Must maintain current food handler’s certification

Responsibilities

cooking processes such as respect of recipes
organization and cleanliness of assigned working station
organization and preparation of menu items to open on time
Responsible for the entire set-up and mise en place for assigned station
ensuring the freshness and the quality of all food products
Cook Menu items with speed and efficiency
proficient at his assigned workstation for assigned restaurant
available to work any station as business levels require
Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen
knowledge of degrees of doneness of meats
Expedite service period as needed to ensure smooth and seamless operation for your respective and assigned station
maintain ticket times based on Management expectations
Checks Final product from your station before it is delivered to the customer to ensure proper preparation, plating and presentation
Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place
Monitor sanitation practices to ensure that standards and regulations are followed
Assist in banquet preparation and pickups when requested by Supervisor/Manager
Produce the finest quality product on a consistent basis
Knows all menu items from respective restaurant and its ingredients
Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control
Inspect respective refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards
attend to mandatory culinary meetings to ensure communication between management and employees
Communicate to lead cook or supervisor any potential problems or concerns in order to rectify the problem in a timely fashion
Responsible for communicating with co-workers and lead cooks on each shift of any problems or concerns