PM Line Cook

Grand Bohemian Lodge Greenville • Greenville, SC

3d • Onsite

About The Position

The Cook prepares food items for the restaurants, room service, employee cafeteria, and banquets using standardized recipes and hotel standards. The role is responsible for producing appealing food while maintaining kitchen cleanliness, sanitation, and safety, and minimizing waste while maximizing the cost-to-production ratio. The current schedule is 1 PM–11 PM, including weekends and holidays; schedules may change.

Requirements

• Culinary experience required.
• Thorough knowledge of menus and the 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 during 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.

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.
• Prepare food and stations before restaurant opening so guests are served promptly during restaurant and room service 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 according to Banquet Event Order specifications.
• Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
• Prepare foods 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, storage, and safety standards.
• Operate kitchen equipment and maintain its cleanliness.
• Follow the “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.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED