Line Cook | Buffalo Marriott LECOM HARBORCENTER

SHANER•Buffalo, NY

7d•Onsite

About The Position

The Line Cook is responsible for planning, prepping, setting up, and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. This role also involves maintaining organization, cleanliness, and sanitation of work areas and equipment. The Line Cook must ensure that all food and beverage products are consistently prepared and served according to hotel standards and that all equipment is kept clean and in excellent working condition. Additionally, the position requires a full understanding and compliance with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements of the kitchen areas, associates, and guests. The role also assists the Executive Chef in establishing department budgets and adhering to budget guidelines. The Line Cook will create and design new and unique menu items.

Requirements

Proven experience as a line cook or relevant role.
Great attention to detail and creativity.
High school diploma or equivalent.
In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
Physical strength and stamina to spend long hours standing and performing repetitive motions.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.

Nice To Haves

Culinary certification
Food safety certification
Safe food handling certificate

Responsibilities

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Maintain organization, cleanliness and sanitation of work areas and equipment.
Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.
Creates and designs new and unique menu items.
Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.