Line Cook (PM)

Desert Hospitality Management, LLC•Oklahoma City, OK

84d

About The Position

The Line Cook prepares food items using standardized recipes for the restaurants, room service, employee cafeteria, and banquets. The role maintains standards for food quality, presentation, portion control, and consistency while minimizing waste and maximizing cost and production efficiency. The Line Cook also maintains kitchen cleanliness, sanitation, and safety, and prepares food and stations so guests are served promptly.

Requirements

Food sanitation and food handling certifications or permits are required.
Franchise-required certification is required.
Ability to communicate information and ideas clearly, orally and in writing.
Ability to work effectively in stressful, high-pressure situations and quickly evaluate alternative actions.
Ability to anticipate, prevent, identify, and solve workplace problems.
Ability to listen to, understand, and clarify concerns raised by team members and guests.
Ability to assimilate information from varied sources and adapt it to the needs of a situation.
Ability to prioritize departmental functions to meet deadlines.
Ability to work with financial information and data and perform basic arithmetic.
Ability to stand for the entire shift and tolerate extreme variations in hot and cold temperatures.
Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to move objects.

Nice To Haves

High school diploma or GED certification is preferred; equivalent work experience may also qualify.

Responsibilities

Interact with guests and team members in a friendly, service-oriented manner and respond promptly to guest requests, following up to ensure satisfaction.
Maintain regular attendance, a clean and pressed uniform, correct nametag, and compliance with DHM standards and regulations.
Prepare meals according to recipes, portion and quality standards, and supervisor instructions; control food usage and waste.
Complete daily preparation for the next day's work according to the prep schedule.
Notify the supervisor about low inventory, assist with receiving and inventory, and check pars, freezer pulls, line setup, and possible shortages.
Maintain kitchen sanitation and cleanliness to meet or exceed health board and franchise requirements.
Report unsafe or malfunctioning equipment and keep assigned equipment in good working order.
Assist with dishwashing and other kitchen duties as needed.
Know menus and prepare items according to hotel standards, including consistent-quality food prepared from recipe cards.
Prepare food and stations before kitchen opening; prepare and display buffet items to hotel standards and keep buffets stocked.
Use cooking techniques including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Assess the quality of fresh vegetables, fish, dairy, and meat products and inform management of substandard products before accepting delivery.
Use herbs and spices appropriately and handle, store, and sanitize food properly.
Prepare banquet food according to Banquet Event Orders.
Break down buffets and the kitchen line after meal periods and store food and equipment properly.
Know the location and operation of fire extinguishing equipment and follow hotel emergency procedures.
Practice safe work habits, including cleaning as you go.
Use production charts, date food containers, and rotate food according to company SOP and FIFO.
Cook orders from server chits and handle guest special requests positively.
Prepare make-ahead food items in quantities appropriate to estimated needs and properly portion items at the assigned station.
Control food waste, loss, and usage; assist with plans to address food-cost problems.
Check food temperatures on the line, record them accurately, and adjust as needed.
Perform other duties and attend training or meetings as requested by management.