Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Novi, MI

14d

About The Position

The Line Cook is responsible for maintaining and setting up the front-line station, producing food, and controlling the quality of meat, fish, fowl, and other food items. This is a part-time position at the Novi Sheraton in Novi, Michigan, with starting pay of $20 per hour. The hotel operates 24 hours a day, seven days a week, so shift days, start times, and weekly hours may vary. The role requires preparing broiled and sautéed items according to standard recipes and guest checks, selecting quality ingredients, monitoring storage and portion control, and keeping refrigeration, equipment, and work areas clean and compliant with health regulations. The Line Cook also maintains temperature and other required logs, follows safety and security procedures, and may assist other kitchen personnel or perform related duties requested by management.

Requirements

Hold a current Food Handler Card.
Have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Have working knowledge of broiler cooking fundamentals.
Have working knowledge of sauté cooking fundamentals.
Have working knowledge of accepted sanitation standards.
Know how to operate kitchen equipment such as stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Have enough basic English proficiency to understand inquiries from team members and communicate simple instructions.
Be able to understand and apply written product-labeling instructions for safe use of products and processes in the hotel.
Be able to operate beverage equipment such as a coffee maker.
Be able to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Have sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Be able to perform duties in extreme temperature ranges and confined spaces.
Be able to frequently twist, bend, stoop, reach, stand, walk, talk, hear, see, and smile.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production preparation lists.
Read and use recipes, applying basic math skills.
Prepare broiled and sautéed food items according to standard recipes and guest checks to ensure product consistency.
Inspect and select high-standard food items for menu preparation.
Check product storage and portion control, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and in working condition in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and procedures, safety and security rules, and fire prevention and emergency procedures.
Use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance in accordance with team member standards.
Assist other kitchen personnel as needed.
Perform related duties requested by management.