Line Cook- Hilton Garden Inn

Legacy Ventures•Atlanta, GA

About The Position

The Line Cook prepares hot and cold meals for presentation according to predetermined recipes and menus. The role monitors portions, manages inventories, and maintains a sanitary kitchen work area. The Line Cook reports to the Chef and works with kitchen staff, front-end staff, management, and supervisory staff to prepare quality food and support kitchen operations.

Requirements

Practical knowledge of industry best practices and customer service.
Ability to understand instructions, read written company memorandums, and communicate with little or no additional direction.
Ability to adapt to different personalities of clients, vendors, and coworkers while maintaining focus and professional ethics.
Ability to lead coworkers with good judgment, tact, and initiative while adhering to directions from superiors.
Ability to recognize potential conflicts and follow established practices and processes.
Ability to meet restaurant presentation specifications and quality commitments.
Knowledge of food preparation and production techniques and equipment, including food storage and handling.
Ability to use logic and reason to identify solutions, including for cost-benefit analysis, service and product quality, and conflict resolution.
Knowledge of budget analysis methods and general accounting, and ability to work in kitchen and dining areas using point-of-sale applications.
Ability to perform physical activities involving climbing, lifting, balancing, walking, and handling materials in varied environmental conditions.
Ability to maintain well-paced mobility for periods of up to four hours.
Ability to lift pots, pans, and similar items weighing up to 40 pounds and use small tools with finger dexterity.
Ability to work overtime when needed.

Responsibilities

Inspect kitchen surfaces to ensure all areas are safe and sanitary in accordance with food-handling procedures.
Prepare food as directed and season and cook it according to recipes, using personal judgment and experience.
Ensure appropriate presentation and quality of dishes.
Estimate expected food consumption based on previous trends and developments.
Inventory, order, store, date, and rotate food items properly.
Organize food storage and kitchen equipment.
Consult with supervisory staff to plan menus, considering costs and special-event needs.
Supervise kitchen staff as directed by management.
Handle customer complaints quickly and efficiently and provide professional service.
Communicate consistently with kitchen staff, front-end staff, and management.
Identify opportunities to improve food preparation services, including ingredient changes that enhance recipe uniqueness.
Follow instructions and current practices and processes to maintain product and service quality.
Work overtime when needed and assist with others' workloads.