Line Cook-260

Horseshoe Bay Resort•Jackson, MS

About The Position

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. The role requires following recipe cards, production and portion standards, preparing food for service, managing food storage and rotation, assisting with buffet service, and helping control food costs and waste. The Line Cook operates, maintains, and cleans kitchen equipment and is expected to comply with attendance requirements, maintain professional conduct, communicate effectively with guests and coworkers, and assist with other related duties as assigned. The position emphasizes customer satisfaction, professional and courteous treatment of guests and associates, strong work habits, adaptability, punctuality, and a willingness to learn and improve. Associates must follow hotel security and safety procedures, including safe lifting, chemical use, key controls, and reporting hazards. Job duties may change, and additional job-related duties may be assigned by the supervisor.

Requirements

Ability to communicate in English.
Self-starting personality and even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests.
Willingness to help coworkers and work as a team player.
Finger and hand dexterity to operate food machinery.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
Ability to meet attendance, punctuality, grooming, and work-procedure standards.
Ability to adapt to changes, learn or improve skills, solve routine job problems, and seek help when unsure.
Ability to follow safety and security procedures.

Responsibilities

Prepare consistent-quality food according to recipe cards, production and portion standards, and server checks.
Begin advance-preparation food items while avoiding over-preparation.
Date food containers, rotate items according to Crescent standards, and keep perishables at proper temperatures.
Check pars for shift use, determine preparation and freezer-pull needs, set up the line, identify out-of-stock items or possible shortages, and help keep the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist with plans and actions to address food-cost problems and control food waste, loss, and usage according to Crescent standards.
Operate, maintain, and properly clean kitchen equipment, including a deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
Comply with attendance rules and be available to work regularly.
Treat guests and associates courteously and respectfully and maintain professional conduct.
Follow hotel work procedures and standards for dress, grooming, punctuality, and attendance; adapt to changes, learn new skills, solve routine problems, and ask for help when needed.
Follow hotel security and safety policies, including requirements for key controls, lifting heavy objects, using chemicals, and reporting hazards and safety concerns.
Perform other job-related duties as assigned.