PM Line Cook (Embassy Suites Brier Creek)

WINWOOD HOSPITALITY GROUP•Raleigh, NC

About The Position

The PM Line Cook prepares high-quality food for a la carte or restaurant service while maintaining short ticket times, using products efficiently and cost-effectively, and ensuring quality and consistency. The role works in a kitchen environment and may be asked to assist in other hotel areas during a scheduled shift. The employee is expected to meet Embassy Suites standards, comply with applicable North Carolina state and local food-safety laws, and help provide hospitality that exceeds guest expectations. The role requires an evening shift, a flexible schedule that can vary from week to week, and work on weekends and holidays.

Requirements

High school diploma or GED, and one to three months of related experience and/or training, or an equivalent combination of education and experience.
At least two years of food-preparation knife-skills experience.
Ability to read and write in English and perform mathematical computations such as addition and multiplication.
Ability to prepare food items to specific requirements with no or minimal waste.
Ability to calibrate a thermometer and cook meat to temperature.
Ability to grill, sauté, braise, sear, and roast.
Ability to heat, chill, reheat, and maintain proper food-handling temperatures.
Ability to stand, walk, talk, and hear, and to remain on foot for an entire shift or a large portion of it.
Ability to stoop, kneel, crouch, reach with hands and arms, and use hands to handle or feel tools and controls.
Ability to lift and/or move heavy objects, including cases of food and beverage and 50-pound bulk bags of potatoes or flour.
Ability to sustain constant mental and visual attention.
Ability to work around hot areas, steam, hot tools and plates, sharp knives, chemicals, and moving machine tools.
Ability to work weekends and holidays and accommodate a schedule that varies from week to week.
Required food-safety course, such as ServSafe, and required OSHA safety data sheets training.

Responsibilities

Prepare food to specific requirements, including gourmet and specialty products, while maintaining quality, consistency, cost effectiveness, and minimal waste.
Produce high-quality food with short ticket times for a la carte or restaurant service.
Use products efficiently and cost-effectively, reviewing usage with the Executive Chef as required.
Ensure prep cooks and dishwashers complete assigned duties and tasks, or dismiss them when not needed.
Maintain a clean, sanitary, and well-stocked station and coolers.
Complete tasks efficiently and in an organized manner, under pressure and with minimal supervision, while demonstrating teamwork, a positive attitude, and a strong work ethic.
Honor reasonable requests from supervisors.
Wear and maintain the required uniform; wear company-issued uniform items only during company shifts and wear non-slip shoes.
Follow Embassy Suites standards and applicable state and local food-safety laws.
Complete required food-safety and OSHA safety data sheet training, including training on fire safety, hazardous waste and blood-borne pathogens, chemical spills and handling, choking, and weather and threat procedures.
Be aware of, act on, or report issues affecting guest or team-member safety.
Look for ways to improve team standards and exceed client expectations.
Assist in areas of the hotel outside the typical work area when asked during a scheduled shift.
Calibrate thermometers and cook meat to temperature; grill, sauté, braise, sear, and roast food; heat, chill, reheat, and maintain proper food-handling temperatures.