PM Line Cook

Description

• Short Order cooking - working with other cooks under the supervision of the chef/supervisor
• Maintain a clean environment - general cleaning to include equipment, floors, walls, coolers, and freezers
• Assist the Chef de Cuisine and Supervisors with any recipes for each day
• Return pots and pans to the dish area for cleaning
• Maintain the kitchen work area in an orderly and clean condition
• Assist with loading and unloading of food deliveries and supplies
• Stock supplies for the kitchen in specified locations
• Follow all safety procedures to include knife safety
• Maintain trash area and place in proper area for pickup
• Maintain a professional, presentable uniform and personal grooming
• Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas
• Sort and remove trash and clean the garbage cans / whales daily
• Follow proper hand washing procedures
• Work on multiple tasks, making appropriate progress towards deadlines
• Manage differing personalities within the kitchen, the hotel and the community
• Plating dishes - presenting food for guest to the chef’s specifications
• Maintain the highest degree of confidentiality
• Follow Safe-Staff sanitary compliance throughout every area working in the kitchen

Requirements

• Ability to work efficiently
• Ability to work with others in a high demand kitchen
• Ability to use knives and kitchen machinery safely and effectively
• Ability to perform all functions in the kitchen
• Ability to understand kitchen orders
• Basic vegetable prep to include peeling, slicing, dicing, and portioning
• Able to effectively communicate with the team on a daily basis
• Ability to communicate clearly
• Ability to work long hours as needed
• Basic sauce prep to include stocks, salad dressings, and vinaigrettes
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Make sound judgments quickly
• Able to work independently, take direction and provide direction to others
• Ability to work as a team in a stressful, fast-paced environment
• Able to make great quality comfort food
• Understand the recipes for the restaurant and able to prepare dishes to standard on a consistent basis
• Excellent customer service skills
• Ability to lift 20 lbs. or more
• Ability to work under pressure
• Knowledge of different cooking recipes and all kitchen equipment
• Minimum of 2 years’ experience in a restaurant
• Ability to work effectively in stressful, high pressure situations
• Corrected vision to normal range
• Excellent communication skills, both verbal and written
• High School diploma or equivalent or higher
• Ability to work long hours standing over hot flat tops, stoves and fryers
• Ability to sit or stand for extended periods of time

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance