Line Cook

Pridwin Hotel • Town of Shelter Island, NY

1d • Onsite

About The Position

Manage all aspects of the food production for a la carte and banquet service, including food preparation according to the description. Adhere to sanitation practices. These duties may be described as, but not limited to: Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined mise en place required to service all a la carte and banquet functions. Practice sanitation and safety daily to ensure the total customer satisfaction. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Consult with Sous Chef on a daily basis as well as with other departments that are directly related to the Food and Beverage Department. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Other duties as assigned.

Requirements

• Must be able to read and write to facilitate the communication process.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
• Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• High school or equivalent education required.
• Two years experience as a cook is required.
• All employees must maintain a neat, clean and well-groomed appearance per Company standards.

Responsibilities

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined mise en place required to service all a la carte and banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Sous Chef on a daily basis as well as with other departments that are directly related to the Food and Beverage Department.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 1-10 employees