Line Cook | Hotel Vance
About The Position
The Line Cook, identified in the description as Cook I, prepares menu items and daily preparations while helping ensure a timely, high-quality guest experience. The role includes guiding line cooks, leading small culinary teams during banquet service, conducting inventory, and keeping food-preparation areas and equipment sanitary and well maintained. The Cook I also handles opening and closing kitchen procedures, follows safe food-handling practices, and accommodates guest needs. The role may include other tasks and special projects assigned by management based on business needs.
Requirements
- At least 5 years of industry experience.
- Ability to cook proteins to predetermined temperatures.
- Ability to cook and direct a banquet for up to 100 with the help of a small team.
- Necessary state Food Handler’s License(s).
- Ability to read and comprehend simple instructions, short correspondence, and memos, and to present information effectively in one-on-one and small-group situations to other employees.
- Working knowledge of mother and minor sauces.
- Working knowledge of proper butchering techniques.
- Knowledge of specialized kitchen equipment, including slicers, Robo-Coup equipment, Hobart mixers, and convection ovens.
- Knife skills and the ability to adjust preparations for flavor and accommodate customer needs in a timely manner.
Responsibilities
- Prepare menu items according to recipes, presentation standards, and guest specifications.
- Cook proteins to predetermined temperatures and ensure dish quality and consistency.
- Lead small culinary teams in banquet execution and daily preparation needs, including cooking and directing a banquet for up to 100 with a small team.
- Follow food-handling and storage practices in accordance with local and state regulations.
- Conduct inventory, monitor product levels, and communicate replenishment needs to the Chef team.
- Keep food-preparation areas and kitchen equipment sanitary and well maintained.
- Operate and maintain slicers, Robo-Coup equipment, Hobart mixers, and convection ovens.
- Use knife skills and proper butchering techniques.
- Adjust preparation for flavor and presentation while accommodating guest needs in a timely manner.
- Provide direction and guidance to line cooks during service.
- Complete opening and closing kitchen procedures.
- Attend scheduled meetings and training sessions.
- Perform other duties and special projects assigned by management to support departmental and organizational goals.
Benefits
- Paid time off and holiday pay.
- Medical, dental, vision, and disability benefits.
- 401(k).
- HSA/FSA plans with employer contribution.
- Referral bonus.
- Discounted lodging, dining, spa, golf, and retail.
- Employee Assistance Program.
- Volunteer opportunities.
- Online learning platform.
- Third-party discounts, including pet insurance, rental cars, movie and concert tickets, theme parks, and attractions.
- Daily pay availability.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
