Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Appleton, WI

2d•$18•Onsite

About The Position

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station. This role involves preparing daily production lists, following recipes, preparing broiled and sautéed food items to standard, inspecting food quality, controlling product storage and portioning, and maintaining clean working conditions in compliance with health department regulations. The position also requires adherence to company policies, safety procedures, and assisting other kitchen personnel.

Requirements

Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Good working knowledge of the fundamentals of broiler cooking.
Good working knowledge of the fundamentals of sauté cooking.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to operate beverage equipment, e.g., coffee maker.

Nice To Haves

3 years cooking experience
Broiler cooking experience

Responsibilities

Prepares daily preparation lists for production.
Reads and employs math skills to follow recipes.
Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Maintain all logs, cooling, heating, and temperature.
Adheres to all company policies and procedures.
Follows safety and security procedures and rules.
Knows department fire prevention and emergency procedures.
Utilizes protective equipment.
Reports unsafe conditions to management.
Reports accidents, injuries, near-misses, property damage or loss to management.
Provides for a safe work environment by following all safety and security procedures and rules.
Maintain a neat, clean and well groomed appearance.
Perform any related duties as requested by management.
Assists other Kitchen Personnel when need.