Principle Responsibilities/Position Purpose:
Kitchen Line cook is responsible for using a variety of cooking methods, displaying foods, adhering to food safety standards, following menu recipes, maintaining a clean service area, and helping with the coordination of kitchen staff.
EXAMPLE OF DUTIES:
ESSENTIAL FUNCTIONS
Average Percent of Time
12.5% · Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
12.5%. Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
12.5%· Quality Assurance Check
12.5% Prepares daily requisitions for supplies and food items for production.
12.5%· Reads and employs math skills to follow recipes.
12.5%· Ascertain guest satisfaction and present check. Process check per hotel procedures.
SUPPORTIVE FUNCTIONS
· In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
· Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
· Keep floors dry and clean to avoid slip/fall accidents.
· Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
· Attend required meetings.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that hero she can perform the essential functions of the job, with or without reasonable accommodation.
·Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
· Good working knowledge of accepted standards of sanitation.
· Ability to read, write and speak the English language enough to understand menus, special promotions, record
· Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
· Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
· Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other team members
· Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
· Ability to stand and to work continuously in confined spaces.
· Ability to perform duties within extreme temperature ranges.
QUALIFICATION STANDARDS EDUCATION
High School graduate or equivalent preferred
EXPERIENCE
Some work experience in related field preferred. Some hospitality experience preferred.
LICENSES OR CERTIFICATES
Ability to obtain any government required license or certificate.
GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
Job Type: Full-time
Pay: $16.00 - $19.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Shift:
- 8 hour shift
- Evening shift
- Night shift
Work Location: In person
