Line Cook

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

KITCHEN

• PREPARE ALL FOOD ITEMS ACCORDING TO STANDARD RECIPES AND AS SPECIFIED ON GUEST CHECK

AND FOLLOWING COMPANY AND BRAND STANDARDS, TO ENSURE CONSISTENCY OF PRODUCT AND

ACHIEVE HIGH GUEST SATISFACTION.

• PREPARE DAILY REQUISITIONS FOR SUPPLIES AND FOOD ITEMS FOR PRODUCTION.
• VISUALLY INSPECT, SELECT, AND USE ONLY FOOD ITEMS OF THE HIGHEST STANDARD IN THE

PREPARATION OF ALL MENU ITEMS.

• CHECK AND CONTROL THE PROPER STORAGE OF PRODUCT AND CHECK PORTION CONTROL, TO

MAINTAIN QUALIFY PRODUCT.

• KEEP ALL REFRIGERATION, EQUIPMENT, AND STORAGE AND WORKING AREAS IN CLEAN, WORKING

CONDITION IN ORDER TO COMPLY WITH HEALTH DEPARTMENT REGULATIONS.

• GOOD WORKING KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
• KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT (STOVES, OVENS, BROILERS, SLICERS,

STEAMERS, KETTLES, ETC)

• MUST HAVE KNOWLEDGE OF FOOD AND BEVERAGE PREPARATION AND SERVICE.
• PROMPTLY REPORT ALL MAINTENANCE ISSUES
• PROPERLY RECEIVE AND STORE FOOD AND OTHER DELIVERIES
• CONSULT WITH UPPER KITCHEN MANAGEMENT ON A DAILY BASIS AS WELL AS WITH OTHER

DEPARTMENTS THAT ARE DIRECTLY RELATED TO THE FOOD & BEVERAGE DEPARTMENT.

• PARTICIPATE IN LONG RANGE PLANNING.
• PARTICIPATE, SUPPORT AND MAKE RECOMMENDATIONS FOR ONGOING HOTEL PROGRAMS WITH

CONTINUES IMPROVEMENT IN NETWORKING.

• PARTICIPATE IN PHYSICAL INVENTORIES

GUEST RELATIONS

• BE READILY AVAILABLE/ APPROACHABLE FOR ALL GUESTS.
• TAKE PROACTIVE APPROACHES WHEN DEALING WITH GUEST CONCERNS. FOLLOW PROPERTY

Pay: $22.00 per hour

Work Location: In person