Line Cook - Part Time

HRI Hospitality•Dana Point, CA

2d•Onsite

About The Position

The Line Cook is responsible for meal preparation and assigned kitchen duties. This role involves planning and preparing various food items and meals for the hotel restaurant and catering functions, following proper food handling and safety guidelines. The Line Cook ensures stations are set for service, assists with quality and presentation, and maintains a clean and organized work area. This position requires good knowledge of culinary fundamentals and techniques, the ability to execute plate presentations to specifications, and understanding of food cost and portion control. The Line Cook will also accommodate guest special requests, assist with inventory and ordering, and report equipment issues. A key aspect of this role is the ability to work on a hot/cold line, executing menu items within specified timelines and following recipes accurately.

Requirements

Previous cooking experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand
Must have a flexible schedule and be available to work mornings, evenings, weekends, and holidays
Ability to satisfactory communicate in English with guests, management and co-workers to their understanding
Display basic knife skills
Must complete CA Food handlers Card training provided upon hire

Nice To Haves

Good knowledge of culinary fundamentals and techniques
The ability to do plate presentations that meet our specifications
Understand food cost and portion control without sacrificing quality

Responsibilities

Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines
Insure stations are set for service 15 minutes prior to service
Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary
Maintain clean work area, practicing “clean as you go” policy
Follow up on menu items and cost any special menu requests
Watch for safety hazards and report them immediately to your Department Supervisor
Communicate with any guest needs to Executive Chef and Sous Chef
Understand food cost and portion control without sacrificing quality
Accommodate guests’ special requests
Assist with inventory, ordering and receiving of all Food & Beverage items as directed
Assist with any reports as required (inventory, food costs, beverage costs, etc.)
Report all equipment problems and bar maintenance issues to leadership and or maintenance in a timely manner
Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period
Able to follow recipes