PM Line Cook Full-Time

IDM Hospitality Management•Marshfield, WI

About The Position

With nearly two decades of hospitality experience, IDM Hospitality is a leading developer, operator, and support team for independent and boutique hotels across the country, managing over a dozen award-winning properties. We are looking for passionate Line Cooks to join our team at Hotel Marshfield in Marshfield, Wisconsin. With AM and PM shifts and both full-time and part-time opportunities , this role is a chance to grow your skills in a boutique hotel environment where quality, care, and teamwork come first! Summary Scope of Role The Line Cook is responsible for managing all aspects of food production for outlets and banquets, including preparing food according to the specified descriptions. This role will adhere to standards of production, plate presentation, and sanitation practices during food preparation, handling, and storage.

Requirements

High School Diploma or GED required.
Ability to obtain and/or maintain any government-required licenses, certificates, or permits.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain, and break down the same.

Nice To Haves

Certified Cook level or higher strongly preferred.
Previous experience within a culinary role strongly preferred

Responsibilities

Prepare food items for customers using a quality, predetermined method in a timely and consistent manner.
Set up station with predetermined mise en place required to service all banquet functions and outlets.
Practice sanitation and safety daily to ensure total customer satisfaction.
Ensure the kitchen remains clean, organized, and stocked, including proper storage and labeling of food items.
Safely and efficiently operate kitchen equipment and tools, including knives and other cooking instruments.
Work collaboratively with fellow kitchen staff to deliver timely and seamless meal preparation and service.
Maintain high food quality standards throughout preparation and presentation.
Adhere to all health, safety, and sanitation guidelines, including proper food handling practices.
Support catering functions as needed, delivering exceptional meal preparation for on- and off-site events.
All other duties as assigned.
Consult with Executive Chef or Sous Chef daily as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long-range planning.
Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.