Line Cook

Peregrine Hospitality•Clearwater, FL

9d•Onsite

About The Position

The Line Cook is responsible for preparing food items according to designated recipes and quality standards, maintaining cleanliness and complying with food sanitation standards, managing guest orders in a friendly, timely, and efficient manner, and ensuring knowledge of the menu and all food products. This role involves stocking and maintaining designated food stations, visually inspecting all food sent from the kitchen, and practicing correct food handling and storage procedures. The Line Cook will also prepare requisitions for supplies and food items, maintain knowledge of departmental policies and procedures, and ensure food quality and safety standards are met daily. Key duties include completing opening duties such as setting up the station, preparing necessary food items for service, monitoring and maintaining cleanliness of the station, cooking for the scheduled meal period, removing soiled wares, and breaking down the workstation to complete closing duties. The position requires adherence to service standards, standard operating procedures, safety standards, and working cohesively with co-workers as part of a team.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to prioritize and work efficiently with limited supervision.
Must be detail-oriented and able to multi-task efficiently.
Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
Must possess excellent communication, follow-up, and organization.
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
Ability to work in hot, noisy, and sometimes close conditions.
Ability to work with all products and food ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to comprehend and follow recipes.

Nice To Haves

1 year of Restaurant Related Experience preferred

Responsibilities

Prepare food items according to designated recipes and quality standards.
Maintain cleanliness and comply with food sanitation standards at all times.
Manage guest orders in a friendly, timely, and efficient manner.
Ensure knowledge of the menu and all food products.
Stock and maintain designated food station(s).
Visually inspect all food sent from the kitchen.
Practice correct food handling and food storage procedures according to federal, state, local, and company regulations.
Prepare requisitions for supplies and food items, as needed.
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
Ensure that food quality and food safety standards are maintained at a superior level daily.
Complete opening duties as assigned, including setting up the physical aspect of the station: grill, pantry, making preparation list of necessary food items, requisition all listed food items and transport from walk-in, etc. to assigned station.
Prepare necessary food items for the meal period and the next service.
Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
Cook for the scheduled meal period.
Remove soiled wares from the station as assigned and transport them to dishwashing area.
Breakdown workstation and complete closing duties.
Follow 4 Keys service standards, standard operation procedures, and safety standards.
Follow safety and security procedures.
Work cohesively with co-workers and all departments as part of a team.
Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
Adhere to attendance and reliability standards.
Follow all additional duties as assigned by management.