Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Tallahassee, FL

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 according to standard recipes and guest checks, selects high-quality ingredients, manages product storage and portion control, and keeps equipment and work areas clean and compliant with health department regulations. The position also maintains temperature logs and follows company, safety, security, fire-prevention, and emergency procedures. The hotel operates 24 hours a day, seven days a week, so shifts, start times, and weekly hours may vary with operational needs.

Requirements

Hold a current Food Handler Card.
Have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Have working knowledge of broiler cooking, sauté cooking, and accepted sanitation standards.
Know how to operate kitchen equipment such as stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic math skills to understand recipes, measurements, requisition amounts, and portion sizes.
Have sufficient basic English to understand team-member inquiries and communicate simple instructions.
Be able to understand and apply written product-labeling instructions for safe use of products and processes.
Be able to operate beverage equipment such as a coffee maker.
Be able to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Have sufficient manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
Be able to work in extreme temperature ranges and confined spaces, and 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 preparation lists.
Read and use basic math skills to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks.
Visually inspect and select food items that meet quality standards.
Check and control product storage and portion sizes, particularly 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.
Follow company policies and procedures, safety and security rules, and fire-prevention and emergency procedures.
Use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance.
Assist other kitchen personnel as needed and perform related duties requested by management.