Line Cook (PM Shifts)

SUMMARY:

PREPARATION AND EXECUTION OF ALL ITEMS FOR THE STATION FOR ALL FOOD AND BEVERAGE OUTLETS. INCLUDES THE STATIONS OF BROILER, FRY, ROAST, SAUT

É

AND PIZZA. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

THE

POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION. PREPARE A VARIETY OF MEATS, SEAFOOD, POULTRY, VEGETABLES, AND OTHER FOOD ITEMS FOR COOKING IN BROILERS, OVENS, GRILLS, FRYERS, AND A VARIETY OF OTHER KITCHEN EQUIPMENT. COMPLY CONSISTENTLY WITH OUR STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES. MAINTAIN SUFFICIENT LEVELS OF FOOD PRODUCTS AT LINE STATIONS TO ASSURE A SMOOTH SERVICE PERIOD. MAINTAIN A CLEAN AND SANITARY WORK STATION AREA, INCLUDING

TABLES, SHELVES, GRILLS, BROILERS, FRYERS, SAUTE' BURNERS, CONVECTION

OVEN, FLAT TOP, AND REFRIGERATION EQUIPMENT. FOLLOW PROPER PLATE PRESENTATION AND GARNISH SET UP FOR ALL DISHES. HANDLE, STORE, AND ROTATE ALL PRODUCTS PROPERLY. ASSIST IN FOOD PREP ASSIGNMENTS DURING OFF PEAK HOURS. CLOSE STATION PROPERLY AND FOLLOW THE CLOSING CHECKLIST. DUE TO THE NATURE OF THE HOSPITALITY INDUSTRY, EMPLOYEES MAY BE REQUIRED TO WORK VARYING SCHEDULES TO REFLECT THE BUSINESS NEEDS OF THE HOTEL. OTHER DUTIES PERFORM GENERAL/ROUTINE CLEANING TASKS USING STANDARD HOTEL CLEANING PRODUCTS AS ASSIGNED BY YOUR SUPERVISOR TO ADHERE TO HEALTH STANDARDS. ASSIST IN OTHER STATIONS AS NEEDED. DEVELOPMENT OF SPECIALS AND NEW MENU IDEAS. EFFECTIVE COMMUNICATION OF ITEMS NEEDING TO BE ORDERED. OTHER DUTIES AS DIRECTED PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE. REQUIRED KNOWLEDGE / SKILLS / ABILITIES

MUST

HAVE BASIC KNOWLEDGE OF THE FUNDAMENTALS OF COOKING. MUST HAVE BASIC KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION. MUST HAVE KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, SLICERS, STEAMERS, KETTLES, ETC. BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, AND PORTION SIZES. ABILITY TO READ AND WRITE THE ENGLISH LANGUAGE IN ORDER TO READ RECIPES AND COMMUNICATE WITH OTHER EMPLOYEES. SUFFICIENT MANUAL DEXTERITY OF HAND IN ORDER TO USE ALL KITCHEN EQUIPMENT, I.E., KNIVES, SPOONS, SPATULAS, TONG, SLICERS, ETC. ABILITY TO GRASP, LIFT AND/OR CARRY, OR OTHERWISE, MOVE

(ROTATE)

GOODS WEIGHING A MAXIMUM OF 100 LBS. ON A CONTINUOUS SCHEDULE. ABILITY TO PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES. EDUCATION / EXPERIENCE

HIGH

SCHOOL DIPLOMA OR EQUIVALENT PREFERRED. ASSOCIATES DEGREE FOCUSED IN CULINARY ARTS DESIRED. A MINIMUM OF ONE YEAR CULINARY EXPERIENCE. EXPERIENCE IN HIGH END HOTEL/KITCHEN PREFERRED. PHYSICAL REQUIREMENTS THE INDIVIDUAL HOLDING THIS POSITION MUST BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS AND ABILITIES

FREQUENCY KEY:

NEVER•0 HOURS; RARE•UP

TO 1 HOUR

;

OCCASIONAL

•1-3 HOURS;

FREQUENT

•3-6 HOURS;

CONSTANT

•6-8 HOURS

PHYSICAL ACTIVITY FREQUENCY SITTING RARE WALKING CONSTANT CLIMBING STAIRS OCCASIONAL STANDING CONSTANT CROUCHING/BENDING/STOOPING FREQUENT REACHING FREQUENT GRASPING FREQUENT PUSHING/PULLING OCCASIONAL NEAR VISION CONSTANT FAR VISION CONSTANT HEARING CONSTANT TALKING OCCASIONAL SMELL FREQUENT TASTE FREQUENT LIFTING/CARRYING

(# LBS)

FREQUENT

•UP

TO 50 LBS. TRAVEL NEVER MATERIALS / EQUIPMENT USED VARIOUS KITCHEN EQUIPMENT INCLUDING OVEN, GRILL, STOVE, FRYER, SLICER, MIXER AND KNIVES.

Pay:

$17.00•$19.00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Disability insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Referral program Vision insurance

Work Location:

In person