Line Cook - Part-Time

PCH Hotels & Resorts•Mobile, AL

4d•Onsite

About The Position

At Battle House Hotel and Spa we pride ourselves on delivering unparalleled service in a stunning environment. Our hotel is full of charm, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest. This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests.

Requirements

Ability to prepare, season, and cook a variety of food items.
Ability to follow recipes and directions from culinary supervisors and chefs.
Ability to clean and maintain equipment.
Ability to maintain cleanliness in the service line.
Ability to keep records of production usage and leftovers.
Ability to uphold quality and consistency standards.
Ability to conduct sensory evaluations of food products.
Ability to report substandard or low-quality products.
Ability to maintain accurate timing and pace during service.
Ability to handle and store equipment properly.
Ability to follow the "clean as you go" policy.
Ability to use sanitizers to disinfect food contact surfaces.
Ability to set up workstations efficiently.
Ability to store and handle food items properly.
Ability to monitor and maintain safe food temperatures.
Ability to follow state laws and food safety regulations.
Ability to practice proper sanitation during meal periods.
Willingness to perform assigned tasks.
Ability to foster positive working relationships and promote teamwork.

Responsibilities

Prepare, season, and cook a variety of food items for the hotel Restaurant outlets, Pastry Kitchen, or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs.
Ensure the accurate preparation of all dishes and food items.
Cook a variety of items correctly, clean, and maintain equipment.
Maintain cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards.
Prepare all items according to recipe cards and directions provided by chefs and plate dishes in alignment with hotel use records.
Conduct sensory evaluations (taste, smell, and visual inspection) of all products before service.
Promptly report any substandard or low-quality products to the Supervisor or Chef.
Maintain accurate timing and pace during service.
Handle and store all equipment properly.
Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces.
Ensure the workstation is efficiently set up before all meal functions.
Store and handle food items properly to minimize waste and misuse.
Utilize recipes and use records to maintain consistent quality.
Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve.
Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash.
Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations.
Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills.
Perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively.
Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.