Line Cook

The William Fell•Baltimore, MD

22d•$18 - $20

About The Position

The Line Cook is responsible for learning and demonstrating proficiency and consistency in food production while maintaining and improving The Williams Fell Tavern’s standards for food quality, preparation, and ware-washing. The role prepares food according to directions, supports kitchen production and service, maintains clean and safe work areas, and helps ensure guests receive an experience that exceeds expectations. The position requires the ability to read and understand English for work directions, tickets, and Banquet Event Orders, and to communicate with servers and management. Candidates must have a high school diploma or equivalent and at least one year of restaurant or hotel cooking experience. The role is subject to a background check and authorization to work in the United States.

Requirements

High school diploma or equivalent.
At least 1 year of cooking experience at a restaurant or hotel.
Computer literacy.
Hospitality and interpersonal skills.
Ability to multitask.
English language proficiency, including ability to read and understand directions, tickets, and Banquet Event Orders and communicate with servers and management.
Strong organizational and prioritizing skills.
Ability to work under high levels of mental and physical stress.
Mathematics skills for recipe measurements and calculations.
Ability to meet the physical demands of bending, lifting up to 50 pounds, standing, walking, climbing stairs, working around heat, and handling heavy equipment.
Ability to stand continually and work in continuous motion, including exposure to extreme temperatures such as freezers and direct heat.
Ability to hear server requests, visually check food for accuracy and wholesomeness, and communicate situations requiring attention.

Nice To Haves

Knife skills are beneficial.
Food safety certification is a plus.

Responsibilities

Operate kitchen equipment such as fryers, ovens, stoves, and mixers.
Prepare simple dishes, dressings, and other foods according to directions.
Prepare foods for cooking and assist others as instructed.
Check for adequate supplies of foods and seasonings.
Understand production and prep scheduling, and create or follow production charts.
Plan prep production to minimize waste and maintain clean food preparation areas.
Follow safe food handling procedures, including labeling, dating, and rotating food.
Clean the kitchen area and operate ware-washing equipment.
Use time productively, stay organized, and plan work efficiently.
Safely operate and clean kitchen equipment.
Complete daily checklists and inspection logs.
Follow trained portion sizes, quality standards, and garnishing practices, and help educate others to maintain those standards.
Make thoughtful decisions and accept responsibility for them.
Resolve guest complaints to the guest’s satisfaction and respond promptly to service requests.
Arrive on time according to the posted schedule.
Follow uniform guidelines, including wearing a clean uniform, a hat or hair net, and work shoes.
Maintain a can-do and guests-first attitude.
Work as part of the hotel team to help ensure guest expectations are exceeded.
Attend scheduled hotel training sessions as required by the brand and hotel management.