Line Cook

Crescent Careers•Phoenix, AZ

13d

About The Position

The Line Cook prepares food consistently according to recipe cards, production and portion standards, and orders received from servers. The role involves preparing items ahead without overproducing, checking shift pars and setting up the line, keeping buffet items stocked, and monitoring shortages. The cook dates and rotates food, maintains proper temperatures for perishables, and stores unused food appropriately for the next shift. The position also supports food-cost control and waste reduction, and operates, maintains, and cleans kitchen equipment. Associates are expected to follow attendance and safety procedures, maintain professional conduct and appearance, communicate courteously with guests and coworkers, and contribute as a team player. The role requires hand and finger dexterity for food machinery and the ability to move goods weighing up to 100 pounds on a continuous schedule. Other related duties may be assigned. The description states that the role is at-will and does not create an employment contract.

Requirements

Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Communicate well with guests.
Willingness to pitch in, help coworkers with their duties, and work as a team player.
Finger and hand dexterity to operate food machinery.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 pounds on a continuous schedule.
Comply with attendance rules and be available to work regularly.
Follow hotel standards for work procedures, dress, grooming, punctuality, and attendance.
Adapt to changes in the work area and hotel procedures, and show willingness to learn new skills or improve existing ones.
Ability to solve routine problems and ask for help when unsure how to perform a task.
Adhere to hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, chemical use, and reporting safety hazards and concerns.

Responsibilities

Prepare food consistently according to recipe cards, production standards, portion standards, and server checks.
Start food items prepared ahead of time while avoiding overproduction.
Date and rotate food containers according to Crescent standards and keep perishables at proper temperatures.
Check shift pars, determine preparation needs, pull items from the freezer, and set up the line.
Note out-of-stock items and possible shortages, and help keep the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Assist with plans and actions to address food-cost problems and control food waste, loss, and usage according to Crescent standards.
Operate, maintain, and properly clean kitchen equipment, including a deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
Comply with attendance rules and be available to work regularly.
Maintain professional, courteous interactions with guests and associates and work collaboratively with coworkers.
Follow hotel safety and security policies, including procedures for key control, lifting heavy objects, chemical use, and reporting safety hazards and concerns.
Perform other job-related duties as assigned.