Line Cook - Banquets

Stonebridge Hospitality Associates•Grand Junction, CO

1d•Onsite

About The Position

The Line Cook covers banquet and production needs and performs other duties as required, preparing and cooking food in accordance with hotel standards and quality expectations. Working under a chef, the Line Cook carries out assigned kitchen duties and may assist with breakfast, lunch, dinner, banquets, and room service.

Requirements

Associate degree or equivalent from a two-year college or technical school; or six months to one year of related experience and/or training; or an equivalent combination of education and experience.
Safe Serve/Food Handler’s Card.
Ability to use cooking metrics and conversion methods for measurements.
Ability to understand and carry out simple one- or two-step instructions.
Ability to work with standardized situations with only occasional or no variables.
Ability to perform repetitive work.
Ability to work in a fast-paced, hot kitchen environment.

Responsibilities

Know all menu items for the scheduled shift.
Prepare ingredients before service begins.
Operate the assigned station efficiently and safely.
Use safe food-handling practices when preparing, cooking, holding, and storing food.
Prepare pantry items, sandwiches, salads, desserts, and other food items according to recipes and quality standards.
Produce food of excellent quality and visually inspect food sent from the kitchen.
Follow opening and closing procedures and keep the workspace stocked.
Maintain cleanliness and comply with food sanitation standards.
Handle, store, and requisition food items and supplies as needed.
Manage guest orders in a friendly, timely, and efficient manner.
Maintain knowledge of the menu and food products.
Use proper knife skills.
Maintain regular, punctual attendance and observe work, break, and meal periods.
Maintain personal appearance and grooming in compliance with the dress code.
Perform other duties as requested by the supervisor.