PM Line Cook

Highgate Hotels•Fort Worth, TX

About The Position

The Cook prepares food items using standardized hotel recipes for the restaurants, room service, employee cafeteria, and banquets. The role is responsible for producing appealing, appetizing food while maintaining cleanliness, sanitation, and safety in kitchen and work areas, and minimizing waste while maximizing the cost-to-production ratio. The cook may support any kitchen position as needed and works under the direction of the Chef or Kitchen Supervisor.

Requirements

High school diploma or equivalent and/or experience in a hotel or related field preferred.
Culinary experience required.
Thorough knowledge of menus and preparation required according to hotel standards.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.
Ability to stand for the entire shift.
Ability to withstand hot and cold temperature variations.
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.

Nice To Haves

High school diploma or equivalent and/or experience in a hotel or related field preferred.

Responsibilities

Maintain cleanliness and organization of all storage areas.
Complete food and station preparation before restaurant opening to ensure prompt, efficient service during restaurant and room service operating hours.
Prepare and display buffet food according to hotel standards.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
Prepare banquet food as required, following Banquet Event Order specifications.
Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare food according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
Break down buffets and the kitchen line and store food and equipment properly at the end of each meal period.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire-extinguishing equipment.
Practice safe work habits to avoid injury to self or other employees.
Use Production Charts as specified by hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and company regulations for food and storage standards and safety.
Operate kitchen equipment and maintain its cleanliness.
Follow a “Clean As You Go” policy.
Assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.