JOB DESCRIPTION JOB TITLE: Line Cook DEPARTMENT: Food and Beverage REPORTS TO: Executive Chef/Sous Chef SUMMARY OF DUTIES: Responsible for the preparation and execution of food items at a given kitchen station such as grill, sauté, Grande manger, etc. JOB REQUIREMENTS: • At least 3 years experience • Exceptional cooking and knife skills • Able to work in a fast-paced environment and stay focused on the task at hand. • Able to work well with others and be a team player. • Reports to work promptly, with proper tools and a clean uniform.
JOB RESPONSIBILITIES: Responsible for preparation and execution of all food items at a given station. Ensures the consistency in following recipes and direction. Responsible for leaving station prepped and clean for the next shift. We are looking for individuals who have a knowledge of Hotel culinary operations with excellent communication skills.
Applicants are required to have physical mobility as lifting, walking, bending and moving objects up to 70 lbs. Speaking, writing and reading English is required. Positive attitude and willing to learn is must. Minimum 2-years of experience preferred.
This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays. Duties are inclusive of but not limited to: • Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards. • Complete mis en place and set-up station for breakfast, lunch, and/or dinner service. • Operate, maintain and properly clean kitchen equipment • Determine necessary preparation • Note any out-of-stock items or possible shortages.
- Return all food items not used to designated storage areas, being sure to cover/date all perishables. • Control food waste, loss and usage per policies. Skills & Requirements: • Must have schedule flexibility (including early morning, night and weekends) • Work harmoniously and professionally with co-workers and supervisors. • Ability to multi-task in a face-paced environment • Passion for culinary excellence Essential Duties: • Keep his/her work area production to the level required by the Executive Chef and Sous Chefs • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards • Maintain the level of food quality and standards established by the Executive Chef and Sous Chefs • All food production as required for the hotel operations
