Line Cook - hotel

Lodging Dynamics•Seattle, WA

11h•Onsite

About The Position

The Line Cook is responsible for organizing, preparing, and cooking all food items in assigned stations for banquets and restaurant meals.

Requirements

High School Degree or Equivalent.
Minimum of 2 years experience in food preparation.
Knowledge of food preparation, menu concepts sanitation regulations, and safety measures
Ability to communicate satisfactorily with guests, management, and co-workers
Must possess a thorough knowledge of the hospitality industry and have intermediate kitchen skills.
Must have or obtain a valid Food Handler's card

Nice To Haves

Degree from Culinary Program preferred

Responsibilities

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Set up stations required to service all banquet functions and menu items.
Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Check all food for tastes, temperature, and eye appeal.
Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards.
Perform as expeditor during peak meal periods.
Operate ovens, stoves, grills, microwaves, and fryers.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Prepare and submit requisitions to Executive or Sous Chef for staple food items
Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage.
Adhere to recipes and food pictures to ensure uniformity and consistency.
Consult with Executive/Sous Chef on forecasted business volumes.
Maintain an open line of communication at all times with any and all departments
Follow counts/food preparation on BEO