Line Cook - Tavern at Croydon
About The Position
The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assists in planning, preparing and/or decorating special pastry items as necessary. Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques. Stores food properly and safely, making the date and item. Reports necessary equipment repair and maintenance to a supervisor. Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler. Perform any other duties assign by his/her manager.
Requirements
- A minimum of (2) years of relevant culinary experience.
- A minimum of (1) year of experience in a hotel environment.
- High school diploma or equivalent.
- Must be able to work independently and exercise good judgment to resolve issues.
- Flexible schedule.
- Able to work weekends and holidays.
Nice To Haves
- Culinary degree and/or experience in a hotel or related field preferred.
Responsibilities
- Assists in planning, preparing and/or decorating special pastry items as necessary.
- Complies with established sanitation standards, personal hygiene, and health standards.
- Observes proper pastry preparation and handling techniques.
- Stores food properly and safely, making the date and item.
- Reports necessary equipment repair and maintenance to a supervisor.
- Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
- Maintains daily production records.
- Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
- Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler.
- Perform any other duties assign by his/her manager.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
501-1,000 employees
