PM Line Cook

The Crescent Hotel Fort Worth•Fort Worth, TX

18d

About The Position

The Cook prepares food items according to standardized hotel recipes for restaurants, room service, employee cafeterias, and banquets. The role maintains high standards for appealing food presentation while ensuring cleanliness, sanitation, and safety in kitchen and work areas, and minimizing waste while maximizing the cost-to-production ratio. The position may support any kitchen station as needed and requires knowledge of hotel menus, preparation standards, and a range of cooking techniques.

Requirements

Culinary experience required.
Thorough knowledge of menus and preparation requirements 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.

Nice To Haves

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

Responsibilities

Maintain cleanliness and organization of storage areas.
Complete food and station preparation before restaurant opening to support prompt service 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 as required, following Banquet Event Order specifications.
Prepare and serve employee cafeteria food 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 properly store food and equipment after each meal period.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of fire extinguishing equipment.
Practice safe work habits to avoid injury to self or other employees.
Use Production Charts according to hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and company regulations for food, storage, 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.