Line Cook

JOB OVERVIEW:

Follow instructions concisely to provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

WORK ENVIRONMENT:

Main Kitchen, Outlet Kitchens, Stewarding areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

QUALIFICATIONS

Essential:

1. Completion or Enrollment in Culinary School, or past work history in hotel or full service restaurant.
2. Food handling certificate.
3. Fluency in English both verbal and non-verbal.
4. Compute basic arithmetic.
5. Provide legible communication.
6. Comprehend and follow recipes.
7. Expand/condense recipes.
8. Ability to:

• perform job functions with attention to detail, speed, and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgement.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent Hotel data.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting at least 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Remain in stationary position for an 8–12-hour work shift.
4. Satisfactorily communicate with guests, management, and co-workers to their understanding
     

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies and standards.
2. Maintain knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly regardless of how busy or time of day.
4. Be familiar with all Hotel services and features.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
7. Maintain and strictly abide by State sanitation and health regulations, and Hotel requirements.
8. Meet with Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
9. Complete opening duties:
10. Set up workstation with required mis en place, tools, equipment, and supplies.
11. Inspect the cleanliness and working condition of all tools, equipment, and supplies.   
12. Check production schedule and pars.
13. Establish priority items for the day.
14. Inform the Chef or Cook 1 of any supplies that need to be requisitioned for the day's tasks.
15. Transport supplies from the Storeroom and stock in designated areas.
16. Start prep work on items needed for the menu of the day.
17. Organize prep items needed from different areas to ensure they are in place and ready for service.
18. Continue prep work after the meal period for the next meal service.
19. Check P.O.S. printer at the workstation; ensure that it is in working order and ready for the shift.
20. Prepare all menu items following recipes and yield guide.
21. Inform the Chef or Cook 1 of any shortages before the item runs out.
22. Communicate any assistance needed during busy periods to the Chef to ensure optimum service.
23. Inform Chef or Cook 1 of any excess items that can be used in daily specials or elsewhere.
24. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
25. Minimize waste and maintain controls to attain forecasted food cost.
26. Disinfect and sanitize kitchen and worktables.
27. Transport empty, dirty pots and pans to the pot wash station.
28. Assist Stewards to make clean-up a more efficient process.
29. Breakdown workstation and complete closing duties:
30. Return all food items to the proper storage areas and rotate accordingly.
31. Wrap, cover, label, and date all items being put away.
32. Straighten up and organize all storage areas.
33. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
34. Return all unused and clean utensils/equipment to the specified locations.
35. Ice down hot items from the steam table, so they cool quickly.
36. Turn off all equipment not needed for the next shift.
37. Restock items that were depleted during the shift.
38. Review status of work and follow-up actions required with the Chef before leaving.

STANDARD SPECIFICATIONS

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.