Line Cook Salt & Ash

EOS•Marathon, FL

6d•Onsite

About The Position

Reporting to the Culinary Management Team Salt & Ash, the Line Cook will ensure that food is made to the exact specifications of the managing Chefs. Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Must follow the direction of managing Chefs in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion. Knowledgeable in classic and modern cooking methods and techniques. Assumes 100% responsibility for quality of products served. Have workstation ready for service before service time, fully stocked and fresh. Comply with and enforces all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures. The ability to exercise the personal discipline and extra diligence to assure that projects are completed on timely basis. The ability to subordinate one’s personal agenda in favor of working collaboratively with the team to achieve departmental goals. Must have a trained palate and be able to produce consistent and correct flavor profiles. Must be able to maintain consistent and correct plate presentation.

Requirements

Ability to communicate in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Highly responsible and reliable.
Ability to maintain confidentiality of guest information and pertinent Hotel data.
Must be able to bend, stoop, squat and stretch to fulfill necessary tasks.
Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to work under variable temperature conditions (or extreme heat or cold), variable noise levels, and around chemicals.
ServSafe Food Handler Certification required.

Nice To Haves

Knowledgeable in classic and modern cooking methods and techniques.
Must have a trained palate and be able to produce consistent and correct flavor profiles.
High school graduate or equivalent education preferred.
Over 2 years previous experience in a similar position in a luxury hotel preferred.
All colleagues must maintain a neat and well-groomed appearance (specific standards will be provided).

Responsibilities

Ensure that food is made to the exact specifications of the managing Chefs.
Work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently.
Follow the direction of managing Chefs in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up.
Maintain good safety standards at all times.
Use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion.
Assume 100% responsibility for quality of products served.
Have workstation ready for service before service time, fully stocked and fresh.
Comply with and enforce all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures.
Exercise personal discipline and extra diligence to assure that projects are completed on timely basis.
Subordinate one’s personal agenda in favor of working collaboratively with the team to achieve departmental goals.
Maintain consistent and correct plate presentation.