Line Cook 1

Description

• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare and display buffet food items according to the hotel standards.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Assist in storage and rotation of food items according to hotel procedures.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Use Production Charts as specified by hotel’s standards.
• Maintain a “Clean As You Go” policy.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Know the location and operation of all fire extinguishing equipment.
• Sign keys out and back in under supervision as needed.
• Maintain cleanliness and organization of all storage areas.
• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Practice safe work habits at all times to avoid possible injury to self or other employees.

Requirements

• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Culinary experience required.
• Be able to support any position in the Kitchen that is in need of help.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Knowledge of herbs and spices and proper use of each.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.

Benefits

• Flexible and long hours sometimes required.

Training + Development

Interview process

Visa Sponsorship

Security clearance