Line Cook

MPM Macon•Dunedin, FL

2d•Onsite

About The Position

The Line Cook is instrumental in creating an exceptional dining experience at the Fenway Hotel. We are seeking a Line Cook with a minimum of 3 years of progressive fine dining experience who is comfortable working in an open kitchen, upscale dining environment. The primary purpose of the Line Cook is to ensure that the cleanliness, organization of kitchen and preparation food are done to fine dining standard. This role demands a meticulous and efficient culinary professional who is responsible for preparing dishes, in an open kitchen setting, that meet the high standards of taste, quality, and visual presentation expected in our fine dining environment. The Line Cook must manage their time effectively during service to ensure timely execution of dishes, coordinate closely with other kitchen staff, and adapt quickly to menu changes and service requirements. Seeking flexible availability - mornings, evenings, & weekends

Requirements

High school diploma or GED equivalent required
3 years of progressive fine dining, upscale job-related experience required
Read, write, and speak English fluently
Must have enthusiasm and possess excellent customer service skills
Enjoy working with people and possess a friendly and outgoing personality.
Excellent communication and listening skills
Excellent time management with the ability to complete work within deadlines

Nice To Haves

Culinary degree preferred
Hotel culinary experience a plus

Responsibilities

Skillfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef De Cuisine and Executive Chef
Take part in daily briefings and collaborate closely with the kitchen team to ensure a seamless service
Monitor food stocks and kitchen resources, coordinating with the procurement team to maintain essential supplies
Maintain stringent health and sanitation standards in all cooking and holding areas
Actively engage in learning and development opportunities to enhance culinary skills and adopt new cooking techniques
Possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
Possess good working knowledge of accepted standards of sanitation
Possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
Possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces
Ability to perform duties within extreme temperature ranges
Must have the ability to butcher fish and/or meats
Follow the policies and procedures of the Department as SOP Manual
Must ensure that all hazards are reported
Attend all Hotel’s Training as requested by the management
Must be aware of all emergency procedures
Strictly adheres to the Hotel’s Policy on Confidentiality and Ethics
Must monitor all product expiry dates
Ensure the maintenance of all storage areas
Ensure the venue is clean and sanitary
Must maintain knowledge of menus and specials
Ensure all appliances and machines, as well as the temperature of fridges are well maintained
To perform all other tasks as requested by management
Any other duties assigned by the manager or supervisor