Line Cook
About The Position
Manage all aspects of the food production for a la carte and banquet service, including food preparation according to the description. Adhere to sanitation practices. These duties may be described as, but not limited to: Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined mise en place required to service all a la carte and banquet functions. Practice sanitation and safety daily to ensure the total customer satisfaction. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with the Ebbitt Room rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Consult with Executive Chef and Sous Chef daily as well as with other departments that are directly related to the Food and Beverage Department. Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
Requirements
- Must be able to read and write to facilitate the communication process.
- Must possess basic computational ability.
- Ability to read recipes and follow their instructions.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
- Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
Nice To Haves
- Two years experience as a cook is preferred.
Responsibilities
- Manage all aspects of the food production for a la carte and banquet service, including food preparation according to the description.
- Adhere to sanitation practices.
- Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
- Set up station with predetermined mise en place required to service all a la carte and banquet functions.
- Practice sanitation and safety daily to ensure the total customer satisfaction.
- Work varying schedules to reflect the business needs of the hotel.
- Attend all scheduled training sessions and meetings.
- Fully comply with the Ebbitt Room rules and regulations for the safe and effective operation of the hotel’s facilities.
- Consult with Executive Chef and Sous Chef daily as well as with other departments that are directly related to the Food and Beverage Department.
- Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
