Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Pittsburgh, PA

8d•Onsite

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 position prepares broiled and sautéed items according to standard recipes and guest orders, ensuring consistency and compliance with food-safety and sanitation standards. The role includes preparing daily production lists, checking product storage and portion control, maintaining refrigeration and work areas, and keeping required cooling, heating, and temperature logs. The hotel operates 24 hours a day, seven days a week, so shifts, start times, and weekly hours may vary according to operational needs. The Line Cook follows company and safety procedures, reports hazards and incidents to management, maintains a neat and well-groomed appearance, assists other kitchen personnel as needed, and performs related duties requested by management.

Requirements

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