Line Cook - PT

Horseshoe Bay Resort•Phoenix, AZ

29d

About The Position

The Line Cook prepares food consistently according to recipe cards, production and portion standards, and server orders. The role includes preparing items in advance without exceeding estimated needs, maintaining properly dated and stored food at appropriate temperatures, checking shift preparation and stock needs, and helping keep the buffet stocked. The Line Cook returns unused food to designated storage and supports efforts to control food costs, waste, loss, and usage. The role operates, maintains, and cleans a range of kitchen equipment. It also requires regular attendance, a professional appearance and manner, courteous interaction with guests and associates, teamwork, adaptability, and compliance with hotel safety and security policies. Other related duties may be assigned.

Requirements

Self-starting personality with an even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests.
Willingness to pitch in, help coworkers with their duties, and work as a team player.
Finger and hand dexterity to operate food machinery.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 pounds on a continuous schedule.
Regular attendance and availability for work.

Responsibilities

Prepare food consistently according to recipe cards, production and portion standards, and server orders.
Begin advance-preparation food items while avoiding overproduction based on estimated needs.
Date food containers, rotate food according to Crescent standards, and keep perishables at proper temperatures.
Check shift pars, determine preparation and freezer-pull needs, set up the line, note out-of-stock items or possible shortages, and help keep the buffet stocked.
Return unused food items to designated storage areas, covering and dating perishables.
Assist with plans and actions to address food-cost problems and control food waste, loss, and usage according to Crescent standards.
Operate, maintain, and properly clean kitchen equipment.
Follow attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.
Treat guests and associates professionally, courteously, and respectfully.
Maintain work habits that meet hotel standards for procedures, dress, grooming, punctuality, and attendance; adapt to changes, learn or improve skills, solve routine problems, and ask for help when needed.
Follow hotel safety and security policies, including those concerning key controls, lifting heavy objects, chemical use, and reporting hazards or safety concerns.