Line Cook

Hotel Verdant (Charlestowne Hotels)•Racine, WI

30d•$17 - $24

About The Position

The Food and Beverage Line Cook sets up and stocks stations, prepares ingredients, cooks dishes to order, and maintains a clean and organized kitchen. The role supports repeat business by delivering consistent dishes and polished food presentation that meets or exceeds guest expectations. The employee must be able to perform the essential duties satisfactorily; reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Duties may also include other reasonable tasks assigned by supervisors or managers.

Requirements

High school graduate or equivalent vocational training.
At least 1 year of related experience.
Proper food-safety training and certification as required by law, or the ability to obtain it.
Excellent knowledge of food safety, sanitation, and handling practices.
Strong written and verbal communication skills.
Positive, upbeat attitude and personality.
Punctuality and regular, reliable attendance.
High level of professionalism.
Interpersonal skills and ability to work well with coworkers and the public.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperation, and with minimal supervision.
Ability to stand and walk for prolonged periods; transport materials or equipment; and lift, move, or carry heavy objects over 50 pounds.
Ability to occasionally lift, move, or carry objects up to 60 pounds.
Motor coordination and finger dexterity for grasping, handling, feeling, reaching, and extending arms overhead.
Ability to bend and stoop frequently.
Ability to work effectively in hot and cold extreme temperatures and on surfaces that may be uneven, slippery, or unstable.

Responsibilities

Complete food preparation and portioning before service.
Weigh and measure ingredients for cooking.
Set up stations and gather the mise en place needed to prepare dishes for service.
Maintain and restock sufficient food levels on the line.
Cook and prepare a variety of foods, including meat, seafood, poultry, vegetables, and cold food items, according to the Chef's standards.
Ensure food is cooked to the correct temperature and is attractive and flavorful.
Taste food items for quality before serving.
Prepare sauces and garnishes for the assigned station.
Cover, date, and store food items correctly according to safe food-handling procedures.
Return dirty food-preparation utensils to the appropriate areas.
Inform the Chef in advance of likely shortages.
Inspect and accept deliveries of food and supplies.
Store products appropriately.
Use and maintain tools, appliances, and equipment according to manufacturers' instructions.
Report unforeseen circumstances, maintenance needs, or faulty equipment to the manager.
Clean the kitchen before and after the shift.
Close the kitchen correctly and follow the kitchen-station closing checklist.
Keep work areas, refrigerators, and storerooms organized, tidy, clean, and sanitized.
Follow safe and hygienic food-handling practices.
Perform record-keeping and report-generation duties.
Maintain outstanding working relationships with staff, guests, and supervisors.
Assist staff with other duties assigned by the kitchen manager.
Perform reasonable job duties requested by supervisors or managers.