Line Cook

Purpose of the Position: 

To prepare all of the hotel food items while ensuring a visually appealing presentation and a delectable taste. 

Essential Responsibilities:

1. Responsible for working all stations--the line, window, broiler, ovens, saute and pantry.
2. Completes all prep work relating to shift and work duty.
3. Set up line with all necessary utensils, tools and supplies.
4. Prepares all entrees according to specification and utilizing recipe cards and specs to ensure consistency.
5. Ensures a visually appealing presentation with “flair”. 
6. Portion control adherence to specifications, food cost control, waste, spoilage, rotation, food properly requisitioned, etc.
7. Labels, dates and wraps everything.
8. Cleans out coolers, rotating, marrying, discarding food where needed to ensure high quality food production.
9. Labels, dates and wraps everything.
10. Cleans and sanitizes station at the end of shift and prepares for the next shift.
11. Places all dirty utensils, glassware, pots, pans, etc. in dish washing area.
12. Keeps working areas clean and organized.
13. Completes daily cleaning schedule as assigned by management. 

Other Responsibilities:

1. Attends company orientation and other meetings as required.
2. Adheres to all policies and procedures.
3. Must adhere to all safety and sanitation standards.  Serv-Safe preferred.
4. Is expected to perform any related duty as requested by manager.
5. Works directly with the kitchen and restaurant team members as well as other associates of the hotel.
6. Follows safety, security and emergency procedures and rules.
7. Utilizes protective equipment.
8. Reports accidents, injuries, hazards, near misses, defective equipment, property damage or loss to supervisor.

Physical Demands/Abilities:

1.  Communicate effectively with co-workers and guests, i.e., provide information, answer questions, etc.

2.  Knowledge of MICROS system to be able to read food orders.

3.  Knowledge of culinary procedures, memorizing food recipes and preparation instructions.

4.  Proper handling and operating of kitchen equipment/knives, ensuring all safety measures are adhered to.  

5.  Stand and/or walk for varying lengths of time, often long periods.

6.  Must be able to lift and carry heavy items up to fifty pounds (50) pounds.

7.  Reach for pots and pans located on high surfaces.

8.   Requires manual dexterity to use and operate all necessary equipment.

9.  Work in an environment that is demanding and physical with fluctuating adverse temperatures sometimes to the point of extreme heat.

10.  Frequent reaching, twisting, bending, stooping, walking, standing, stair climbing, handling, and smiling.