Line Cook - FT

DRIFTWOOD HOSPITALITY MANAGEMENT•Raleigh, NC

5d•Onsite

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. The role prepares broiled and sautéed items to standard recipes and guest specifications, selects high-quality ingredients, and maintains proper product storage and portion control. The position also involves keeping refrigeration, equipment, storage, and work areas clean and compliant with health department regulations; maintaining cooling, heating, and temperature logs; following safety and security procedures; and assisting other kitchen personnel as needed. The hotel operates 24 hours a day, seven days a week, so operational needs may require variation in shift days, start times, and weekly hours.

Requirements

Current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Working knowledge of broiler cooking, sauté cooking, and accepted sanitation standards.
Knowledge of kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Basic math skills for recipes, measurements, requisition amounts, and portion sizes.
Basic English sufficient to understand team-member inquiries and communicate simple instructions.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Ability to operate beverage equipment such as a coffee maker.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 lbs.
Sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to work in extreme temperature ranges and confined spaces.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Nice To Haves

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

Responsibilities

Prepare daily production lists.
Read recipes and use math skills to prepare food.
Prepare broiled and sautéed items according to standard recipes and guest checks to ensure consistency.
Visually 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.
Adhere to company policies and follow safety and security procedures.
Know and follow fire prevention and emergency procedures, use protective equipment, and report unsafe conditions to management.
Report accidents, injuries, near-misses, property damage, or loss to management.
Maintain a neat, clean, and well-groomed appearance.
Perform related duties as requested by management and assist other kitchen personnel when needed.