Line Cook

Hilton Garden Inn Beavercreek•Dayton, OH

25d•Onsite

About The Position

The purpose of this position is to prepare all of the hotel food items while ensuring a visually appealing presentation and a delectable taste. This role involves working various stations in the kitchen, completing prep work, and adhering to strict standards for food preparation, presentation, and cost control. The Line Cook is also responsible for maintaining a clean and organized work environment and following all safety and sanitation guidelines.

Requirements

Communicate effectively with co-workers and guests, i.e., provide information, answer questions, etc.
Knowledge of MICROS system to be able to read food orders.
Knowledge of culinary procedures, memorizing food recipes and preparation instructions.
Proper handling and operating of kitchen equipment/knives, ensuring all safety measures are adhered to.
Stand and/or walk for varying lengths of time, often long periods.
Must be able to lift and carry heavy items up to fifty pounds (50) pounds.
Reach for pots and pans located on high surfaces.
Requires manual dexterity to use and operate all necessary equipment.
Work in an environment that is demanding and physical with fluctuating adverse temperatures sometimes to the point of extreme heat.
Frequent reaching, twisting, bending, stooping, walking, standing, stair climbing, handling, and smiling.

Nice To Haves

Serv-Safe preferred.

Responsibilities

Responsible for working all stations--the line, window, broiler, ovens, saute and pantry.
Completes all prep work relating to shift and work duty.
Set up line with all necessary utensils, tools and supplies.
Prepares all entrees according to specification and utilizing recipe cards and specs to ensure consistency.
Ensures a visually appealing presentation with “flair”.
Adheres to portion control specifications, food cost control, waste, spoilage, rotation, and ensures food is properly requisitioned.
Labels, dates and wraps everything.
Cleans out coolers, rotating, marrying, discarding food where needed to ensure high quality food production.
Cleans and sanitizes station at the end of shift and prepares for the next shift.
Places all dirty utensils, glassware, pots, pans, etc. in dish washing area.
Keeps working areas clean and organized.
Completes daily cleaning schedule as assigned by management.
Attends company orientation and other meetings as required.
Adheres to all policies and procedures.
Must adhere to all safety and sanitation standards.
Is expected to perform any related duty as requested by manager.
Works directly with the kitchen and restaurant team members as well as other associates of the hotel.
Follows safety, security and emergency procedures and rules.
Utilizes protective equipment.
Reports accidents, injuries, hazards, near misses, defective equipment, property damage or loss to supervisor.