Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Tempe, AZ

13d•$18 - $21•Onsite

About The Position

The Line Cook is responsible for cost-effective preparation of quality food in safe and efficient compliance with food preparation and handling practices, company policies and procedures, brand standards, and applicable federal, state, and local regulations. The role prepares made-from-scratch food for buffet and plated meals, follows recipes and Banquet Event Orders, accommodates special requests, and maintains safe, sanitary kitchen and equipment. The hotel operates 24 hours a day, seven days a week, and operational demands may require variations in shift days, start times, and weekly hours.

Requirements

Hold a current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Good working knowledge of accepted sanitation standards.
Knowledge of operating kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Basic mathematics skills to understand recipes, measurements, requisition amounts, and portion sizes.
Basic English sufficient to understand team-member inquiries and communicate simple instructions.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Ability to operate beverage equipment, such as a coffee maker.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to work in extreme temperature ranges and confined spaces.
Ability to frequently twist, bend, stoop, reach, stand, walk, talk, hear, see, and smile.

Responsibilities

Safely store, prepare, and cook food while following sanitation standards and food-handling practices.
Monitor and control kitchen and equipment maintenance and sanitation.
Follow safety protocols for food handling and transportation, knife work, supplies, and equipment.
Recognize quality standards for meats, vegetables, fruits, dairy products, and grains, and store items appropriately.
Use leftovers effectively and control food waste.
Use seasonings appropriately across a range of culturally diverse foods, and understand common food allergens and substitutes.
Prepare food using methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
Prepare made-from-scratch, menu-quality food for buffet and plated meals in appropriate portions, cuts, and quantities.
Prepare and present dishes according to Banquet Event Orders, recipes, and presentation standards; accommodate special requests.
Attend department meetings as scheduled and communicate professionally and positively with guests, vendors, and associates.
Report guest dissatisfaction, significant unusual matters, unsafe conditions, incidents, injuries, near misses, and property damage or loss to management.
Follow company policies and procedures and sanitary, safety, security, fire-prevention, and emergency procedures; use protective equipment.
Write shift reports, including reports of theft, accidents, or injuries, when assigned.
Check with a manager or supervisor before leaving the work area.
Perform special projects and other assigned duties, participate in requested task forces and committees, and assist other kitchen personnel as needed.
Maintain a neat, clean, and well-groomed appearance and perform related duties as requested by management.