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TH
The Hotel Salem
Line Cook
Entry-Level JobVerifiedNo experience needed
Career Insights for Cook
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Scorecard
Based on Massachusetts data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$38,386 / year median in Massachusetts
+10% projected growth
Job Description
Compensation:
$22 hourly A Line Cook prepares food items, follows recipes, and ensures quality and presentation standards are met. They maintain a clean and organized work station, manage inventory, and collaborate with team members to ensure efficient kitchen operations.Job Duties:
- Know and comply with kitchen and restaurant safety and emergency procedures
- Maintain high levels of food quality and safety
- Handle and store food in a safe and sanitary manner in accordance with sanitation codes; date and rotate product; follow storage guidelines for raw food; use first in, first out procedures
- Follow recipe cards, formulas and plate specification to provide consistency and uniformity in all meals
- Receive orders from POS and prepare meals as requested by the customer (timing orders to come up at the proper time - serving hot food hot, cold foods cold, while ensuring guest satisfaction.)
- Garnish plates Prepare meals in accordance with established portion and quality control standards
- Prepare and control food usage in order to minimize waste and control food costs (cost conscious)
- Prepare food as directed for banquets (per function contract), dining room, and or in-room dining
- Maintain sanitation and cleanliness standards within the kitchen area that meet or exceed the state and local health board inspection and brand standards; maintain at all times a well-organized and sanitary cooking environment
- Set up, break down and keep work stations clean and organized at all times for the safety of all employees; including but not limited to steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet and sink basins
- Advise the Executive Chef of low inventory items and performs receiving and inventory duties as specified products for next shift
- Assistant Dishwasher as needed Work is performed in a hotel environment.