Line Cook (Full-Time)| evo Hotel Tahoe City

PM New•Tahoe City, CA

39d•Onsite

About The Position

We're seeking an experienced line cook to prepare food for restaurant, employee meals, banquets, room service, and special functions, meeting hotel standards of production quality and quantity. Line Cooks will prepare meals in accordance with portion and quality standards specified in recipes and control food usage to minimize waste. This is a full-time, onsite position that reports to the Kitchen Manager. evo Hotel Tahoe City is curated by iconic snowboarder and Tahoe local Jeremy Jones, bringing his passion for the area to life throughout the hotel. Located in Campus Tahoe City, along the shores of Lake Tahoe, a mecca for year-round adventure. This hotel is an outdoor cultural hub featuring curated rooms, a happening bar restaurant, gear rentals and demos, a gallery and creative retail experience.

Requirements

Some food preparation experience or training preferred.
Must be familiar with proper use and maintenance of relevant kitchen equipment and machinery.
Must have thorough knowledge of proper use and storage of all relevant kitchen tools and equipment.
Must be organized, efficient and meet high quality standards for service.
Good team player.
Excellent interpersonal skills and the ability to work well with co-workers and the public.
Possess a courteous, friendly and professional manner.
Able to work productively with little supervision.
Must be able to multitask in a high pressure environment.
Open availability required.
Must be prepared to work various shifts (for example: 7-3pm, 3-11pm, weekdays, weekends, holidays).

Responsibilities

To follow all specifications to properly and efficiently prepare and present all food items to be served, including accommodating special guest requests.
To follow all specifications to properly and efficiently prepare hot foods, side dishes, and specialty items for employee meals, using left-over food from special functions as much as possible.
To follow all specifications to properly handle all product used in hotel cooking, including trimming and cutting; marinating; and covering, labeling, and storing functions.
To assist, as directed, to prepare food for banquet functions.
To ensure proper portions of meat, fish, poultry, as specified, are served to each restaurant and banquet function.
To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the hotel.
To take daily inventory of all items in the meat cooler and fish storage reach-in, and assist, as directed, to order stock.
To rotate food in refrigerator to minimize waste and spoilage.
Work to high standards of cleanliness and sanitation.
To maintain internal cleanliness of iceboxes.
Monitor and report food waste and equipment issues.
Assist, as directed, to order food supplies.
To follow all specifications to properly set up hot or cold line stations.
To follow all company policies and procedures.
To immediately report all suspicious occurrences and hazardous conditions.
To maintain the cleanliness and safety of work areas at all times.
To conduct departmental safety training for all new Kitchen employees, before they begin to work
Follow all company safety standards, including proper equipment handling to avoid injury to yourself and others.