AM & PM Line Cook ("Cocinero de Linea")

Le Meridian Element Salt Lake City•Salt Lake City, UT

2d•$20 - $20•Onsite

About The Position

Manage all aspects of food production for outlets, including food preparation according to the description. Adhere to sanitation practices. This role requires managing food preparation, adhering to sanitation standards, and collaborating with the Executive Chef and other departments. The position involves working in various temperature conditions, standing for extended periods, and handling food items and equipment. Strong communication skills and knowledge of food products and recipes are essential.

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 weight 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.
State required food handlers certification card, if applicable.
Must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards.
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the restaurants facilities.
Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the restaurant.
In addition, attendance at all scheduled training sessions and meetings is required.

Nice To Haves

Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Ability to perform cutting skills on work surfaces, topped with cutting boards, three (3) to four (4) feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, 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.
Ability to create, build, handle, and dismantle displays up to eight (8) feet high, including ice carvings.

Responsibilities

Manage all aspects of food production for outlets, including food preparation according to the description.
Adhere to sanitation practices.
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.
Assist with any guest inquiry.
Enforce hotel safety standards.
Any other duties as assigned by the General Manager.