Line Cook ("Cocinero/a de Linea")

Azul Hospitality • Salt Lake City, UT

7d

About The Position

Manage all aspects of the food production for outlets, including food preparation according to the description. Adhere to sanitation practices.

Requirements

• Must be able to speak, read, write and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to supervise line staff and accomplish goals on a timely basis.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Restaurant Manager.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• High school or equivalent education required.
• One to three years culinary experience
• State required food handlers certification card, if applicable.

Responsibilities

• Read menu to estimate food requirements and helps Executive Chef order food from supplier or procures it from storage.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Set up station with predetermined mise en place required to service all functions.
• Practice sanitation and safety daily to ensure total guest satisfaction.
• Consult with Executive Chef daily as well as with other departments that are directly related to all functions.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• All other duties assigned by Managers and Supervisors.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees