Line Cook - Full Time (A.M. Shift)

PCH Hotels & Resorts•Mobile, AL

18h•Onsite

About The Position

As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel Restaurant outlets Pastry Kitchen or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment. A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards. Prepare all items according to recipe cards and directions provided by chefs and plate dishes in alignment with hotel use records to ensure consistency and meet guest expectations. Conduct sensory evaluations (taste, smell, and visual inspection) of all products before service to ensure only high-quality ingredients and correct recipes are utilized. Promptly report any substandard or low-quality products to the Supervisor or Chef to address and rectify issues. Maintain accurate timing and pace during service to ensure guests receive their food promptly and enjoy a seamless dining experience. Handle and store all equipment properly. Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces. Ensure the workstation is efficiently set up before all meal functions to maximize productivity during food service. Store and handle food items properly to minimize waste and misuse, being mindful of food costs. Strive to serve guests only the highest quality products, reflecting the hotel's commitment to excellence. Utilize recipes and use records to maintain consistent quality. Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve. Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash. Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations. Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills. Be willing to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively. Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.

Requirements

Ability to prepare, season, and cook a variety of food items.
Ability to follow recipes and directions from culinary supervisors and chefs.
Ability to ensure accurate preparation of all dishes and food items.
Ability to cook a variety of items correctly.
Ability to clean and maintain equipment.
Ability to maintain cleanliness in the service line.
Ability to follow production lists.
Ability to keep records of production usage and leftovers.
Ability to uphold quality and consistency standards.
Ability to plate dishes in alignment with hotel use records.
Ability to conduct sensory evaluations of all products before service.
Ability to promptly report any substandard or low-quality products to the Supervisor or Chef.
Ability to maintain accurate timing and pace during service.
Ability to handle and store all equipment properly.
Ability to keep the service line and related areas clean at all times following the "clean as you go" policy.
Ability to use sanitizers to disinfect food contact surfaces.
Ability to ensure the workstation is efficiently set up before all meal functions.
Ability to store and handle food items properly to minimize waste and misuse.
Ability to conduct daily taste panels to ensure dishes are perfectly seasoned.
Ability to uphold strict standards of food sanitation and quality.
Ability to monitor and maintain safe temperatures for hot holding and cold holding of food items.
Ability to ensure proper sanitation practices during meal periods.
Willingness to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers.
Ability to foster positive working relationships with all team members.

Responsibilities

Prepare, season, and cook a variety of food items according to recipes and directions from culinary supervisors and chefs.
Ensure accurate preparation of all dishes and food items.
Cook a variety of items correctly.
Clean and maintain equipment.
Maintain cleanliness in the service line.
Follow production lists.
Keep records of production usage and leftovers.
Uphold quality and consistency standards.
Plate dishes in alignment with hotel use records.
Conduct sensory evaluations of all products before service.
Promptly report any substandard or low-quality products to the Supervisor or Chef.
Maintain accurate timing and pace during service.
Handle and store all equipment properly.
Keep the service line and related areas clean at all times following the "clean as you go" policy.
Use sanitizers to disinfect food contact surfaces.
Ensure the workstation is efficiently set up before all meal functions.
Store and handle food items properly to minimize waste and misuse.
Conduct daily taste panels to ensure dishes are perfectly seasoned.
Uphold strict standards of food sanitation and quality.
Monitor and maintain safe temperatures for hot holding and cold holding of food items.
Ensure proper sanitation practices during meal periods.
Perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers.
Foster positive working relationships with all team members.