Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Albany, NY

22d•$18 - $18•Onsite

About The Position

The Line Cook is responsible for maintaining and setting up the front-line station, producing food, and controlling the quality of meat, fish, fowl, and other items prepared there. The role includes preparing broiled and sautéed items according to standard recipes and guest checks, selecting quality ingredients, controlling storage and portions, and maintaining kitchen equipment and work areas in compliance with health regulations. The position also requires maintaining temperature and food-safety logs, following company and safety procedures, reporting hazards and incidents, and assisting other kitchen personnel as needed. The hotel operates 24 hours a day, seven days a week, so shifts, start times, and weekly hours may vary. A current Food Handler Card is required; three years of cooking experience and broiler cooking experience are preferred.

Requirements

Hold a current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Good working knowledge of broiler cooking fundamentals.
Good working knowledge of sauté cooking fundamentals.
Good working knowledge of accepted sanitation standards.
Knowledge of operating kitchen equipment such as stoves, ovens, broilers, slicers, steamers, and kettles.
Basic math skills to understand recipes, measurements, requisition amounts, and portion sizes.
Basic English-language ability sufficient to understand team member inquiries and communicate simple instructions.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Ability to operate beverage equipment such as a coffee maker.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 lbs.
Sufficient manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
Ability to work in extreme temperature ranges and confined spaces.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production lists.
Read and use basic math to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks to ensure consistency.
Visually inspect and select high-standard food items for menu preparation.
Check product storage and portion control, especially for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and operational in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety and security procedures; use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Follow department fire-prevention and emergency procedures.
Maintain a neat, clean, and well-groomed appearance in accordance with team member handbook standards.
Assist other kitchen personnel as needed and perform related duties requested by management.