Line Cook

Stonebridge Hospitality Associates•Denver, CO

14d•Onsite

About The Position

The Line Cook prepares and cooks food to the hotel’s standards and quality while working under a chef and carrying out kitchen duties assigned by the Chef. The role supports breakfast, lunch, dinner, banquets, and room service. The position requires relevant cooking experience and the ability to work in a fast-paced, hot kitchen environment.

Requirements

Five years of relevant experience is requested in the opening description.
Associate degree or equivalent from a two-year college or technical school; or six months to one year of related experience and/or training; or an equivalent combination of education and experience.
Safe Serve/Food Handler’s Card.
Ability to use cooking metrics and convert cooking measurements.
Ability to understand and carry out simple one- or two-step instructions.
Ability to handle standardized situations with only occasional or no variables.
Ability to perform repetitive work and follow written or verbal instructions.
Ability to work in a fast-paced, hot kitchen environment.
Ability to stand and/or walk for long periods or an entire shift.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Flexible and long hours are sometimes required.

Responsibilities

Know all menu items for the scheduled shift.
Prepare ingredients before service begins and keep the workspace stocked.
Operate the assigned station efficiently and safely.
Use safe food-preparation methods when preparing, cooking, holding, and storing food.
Prepare pantry items, sandwiches, salads, desserts, and other food according to recipes and quality standards.
Maintain excellent food quality and visually inspect food sent from the kitchen.
Follow opening and closing procedures and maintain cleanliness and food-sanitation standards.
Handle and store food items properly.
Manage guest orders in a friendly, timely, and efficient manner.
Maintain knowledge of the menu and food products.
Prepare requisitions for supplies and food items as needed.
Use proper knife skills and cooking measurements and conversions.
Follow written and verbal instructions and perform repetitive work as required.
Maintain regular attendance, punctuality, and compliance with work, break, and meal periods.
Maintain personal appearance and grooming in accordance with the dress code.
Perform other duties as requested by the supervisor.