Line Cook - FT

DRIFTWOOD HOSPITALITY MANAGEMENT•Milpitas, CA

5d•$22 - $24

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 orders, maintains appropriate product storage and portion control, and keeps refrigeration, equipment, and work areas clean and compliant with health department regulations. The position also requires maintaining cooling, heating, and temperature logs and following company, safety, security, fire-prevention, and emergency procedures. The hotel operates 24 hours a day, seven days a week, so shift days, start times, and weekly hours may vary. The Line Cook assists other kitchen personnel as needed and performs related duties requested by management. Driftwood Hospitality Management describes its culture as encouraging associates to take initiative, be proactive, and contribute to property success through well-defined strategies and objectives. The company emphasizes an integrated approach to hospitality services and outstanding client service.

Requirements

Must hold a current Food Handler Card.
Must have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Must have a good working knowledge of broiler cooking fundamentals.
Must have a good working knowledge of sauté cooking fundamentals.
Must have a good working knowledge of accepted sanitation standards.
Must know how to operate kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Must have basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Must have basic English-language ability sufficient to understand team-member inquiries and communicate simple instructions.
Must be able to understand and apply written product-labeling instructions for safe use of products and processes.
Must be able to operate beverage equipment such as a coffee maker.
Must be able to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Must have sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Must be able to work in extreme temperature ranges and confined spaces.
Must be able to frequently twist, bend, stoop, reach, stand, walk, talk, hear, see, and smile.

Nice To Haves

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

Responsibilities

Prepare daily production lists.
Read and use math skills to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks.
Select and use food items that meet quality standards.
Check product storage and portion control, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and operational in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety and security procedures.
Know and follow department fire-prevention and emergency procedures, and use protective equipment.
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.