Line Cook

Wyndham Visalia • Visalia, CA

5d • $17 - $17 • Onsite

About The Position

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. This role involves preparing food of consistent quality following recipe cards and production and portion standards, per orders from servers. The cook will also be responsible for starting food items that are prepared ahead of time, ensuring not to prepare over estimated needs, and dating all food containers and rotating them according to Standard Operating Procedures (SOP), ensuring perishables are kept at proper temperatures. Additionally, the role includes checking pars for shift use, determining necessary preparation, freezer pull, and line setup, noting any out-of-stock items or possible shortages, and assisting in keeping the buffet stocked. The cook will return all unused food items to designated storage areas, covering and dating all perishables. A key responsibility is assisting in setting up plans and actions to correct any food cost problems and controlling food waste, loss, and usage per SOP. Non-essential functions include assisting in prep work of vegetables and condiments as required for the next shift.

Requirements

• High School education or equivalent experience
• Minimum one year food service or related work
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
• Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.
• Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.
• Report any unusual occurrences and/or request to the immediate supervisor/MOD
• Read and abide by all the regulations and rules of conduct stated in the employee handbook
• Lifting food cases and metros weighing up to 70lbs.
• Pushing and pulling carts is required.
• Regular bending to lift items and supplies.
• Regularly moves around the kitchen.
• Continuous standing to complete a task, may be stationary for short period of time.
• Hearing: Minimal, need to hear equipment timers and communicate with other staff
• Vision: Moderate, check quality and portions of food.
• Speech: Minimal, communicate with kitchen staff
• Literacy: Moderate, to read recipe cards and procedures
• Use of chemicals/agents: Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling
• Protective Clothing: Hair restraint/hat, gloves, apron, safety shoes (approx. 100% of 8 hour shift)
• Equipment Operation: Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures.
• Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP).
• Assist in prep work of vegetables and condiments as required for the next shift.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED