Line Cook

The following Core Responsibilities represent the primary duties and key priorities of this position. They are grouped into two categories: Job Functions and Professionalism and Style Expectations.

A Physical Requirements section follows, outlining expectations applicable to all positions.

Each responsibility is assigned a weight indicating the percentage of the job it represents. For performance evaluations, the Core Responsibilities account for 90% of the overall score, while the Professionalism and Style Expectations make up the remaining 10%.

7 day a week availability is a must.

Job Function

Food Preparation and Kitchen Operations

• Prepare and cook menu items in accordance with established recipes and standards.
• Maintain consistency in food quality, taste, and presentation.
• Ensure all food is prepared in compliance with food safety and sanitation guidelines.
• Set up and stock assigned workstations with all necessary supplies and ingredients.
• Assist with receiving, storing, labeling, and rotating food products in accordance with FIFO standards.
• Maintain cleanliness and organization of kitchen work areas, equipment, and storage areas.
• Follow all standard operating procedures related to food preparation and kitchen safety.
• Ensure proper portion control to minimize waste and maintain food cost standards.
• Monitor food inventory levels and communicate shortages to the appropriate supervisor.
• Assist with opening and closing kitchen procedures.
• Support timely and efficient service during meal periods.
• Respond promptly to supervisor and guest requests.
• Follow all hotel policies and procedures.
• Attend all required meetings and trainings.
• Assist with additional kitchen or food and beverage duties as assigned.

Professionalism and Style Expectations

Personal Effectiveness

• Complete tasks accurately, efficiently, and with attention to detail.
• Adapt to varying business levels in a fast-paced environment.
• Take responsibility for maintaining performance standards.
• Present a professional appearance and maintain hygiene standards.
• Work collaboratively with kitchen staff and other departments.

Communication

• Communicate clearly and professionally with team members and management.
• Follow instructions and ask for clarification when necessary.
• Share relevant information regarding kitchen operations with appropriate personnel.
• Treat co-workers, supervisors, and guests with respect at all times.

Physical Requirements

These are required of every associate:

• Ability to stand for extended periods of time.
• Ability to lift a minimum of 50 pounds.
• Ability to push, bend, stoop, reach overhead, and perform tasks requiring manual dexterity.
• Ability to safely operate kitchen equipment.
• Ability to hear, write, and communicate effectively.
• Additional duties may be assigned as needed.

Additional Responsibilities Specific to This Position

• Must possess working knowledge of kitchen equipment and food preparation techniques.
• Must have a basic understanding of federal, state, and local health and safety regulations.
• Must demonstrate basic mathematical skills for measuring ingredients and portion control.
• High school education or equivalent experience is required.
• Ability to obtain any required food safety certifications in a timely manner.
• CPR certification is preferred; first aid training is a plus.
• Additional language proficiency is preferred.