Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Rockwall, TX

22d

About The Position

The Line Cook is responsible for maintaining and setting up the front-line station, producing food, and controlling the quality of meat, fish, fowl, and other food items. The role prepares broiled and sautéed foods according to standard recipes and guest orders, selects high-quality ingredients, monitors storage and portion control, and keeps refrigeration, equipment, and work and storage areas clean and compliant with health regulations. The cook maintains cooling, heating, and temperature logs and follows company, safety, security, fire-prevention, and emergency procedures. The position may assist other kitchen personnel and perform related duties requested by management. The hotel operates 24 hours a day, seven days a week, so shifts, starting times, and weekly hours may vary according to operational needs. The role involves handling heavy food products and working across extreme temperature ranges and in confined spaces. Team members must maintain a neat, clean, and well-groomed appearance.

Requirements

Hold a current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Working knowledge of broiler cooking, sauté cooking, and accepted sanitation standards.
Knowledge of operating kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Basic math skills to understand recipes, measurements, requisition amounts, and portion sizes.
Basic English skills 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.
Sufficient 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.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production preparation lists.
Read recipes and use basic math to follow measurements and instructions.
Prepare broiled and sautéed items according to standard recipes and guest orders, maintaining consistency.
Select and use food items that meet quality standards.
Check proper product storage and portion control, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage areas, and work areas clean and operational in compliance with health regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety, security, fire-prevention, and emergency procedures; use protective equipment and report unsafe conditions, accidents, injuries, near-misses, or property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance in accordance with team member handbook standards.
Assist other kitchen personnel as needed and perform related duties requested by management.