Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Scottsdale, AZ

22d•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 role prepares broiled and sautéed dishes according to standard recipes and guest checks, while ensuring consistency, quality, safe storage, portion control, and compliance with health department requirements. The position also supports other kitchen personnel and performs related duties requested by management. The hotel operates 24 hours a day, seven days a week; operational needs may therefore require variations in shift days, start times, and hours worked in a week. Team members are expected to maintain a neat, clean, well-groomed appearance and follow company policies, safety and security procedures, and emergency and fire-prevention procedures.

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 and sauté cooking fundamentals.
Have working knowledge of accepted sanitation standards.
Know how to operate kitchen equipment such as stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Have basic English-language ability sufficient to understand inquiries from team members 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.
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 preparation lists.
Read and use basic math to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks.
Visually inspect and select high-quality food items for menu preparation.
Check and control product storage and portioning, particularly specific 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, as well as safety and security rules and 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 when needed and perform related duties as requested by management.