Line Cook Job at The Summit Hotel
Cook
DEPARTMENT: Culinary
REPORTS TO: Executive Chef/Sous Chef
STATUS: Non-exempt
Job Summary
The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Outlets, In-Room Dining, Associate Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
DEPARTMENT: Culinary
REPORTS TO: Executive Chef/Sous Chef
STATUS: Non-exempt
Job Summary
The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Outlets, In-Room Dining, Associate Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
THIS POSITION IS AVAILABLE FOR FULL-TIME, PM SHIFT.
PAY RATE: $18.00 PER HOUR.
BENEFITS AVAILABLE ON THE 1ST DAY OF THE MONTH AFTER HIRE DATE.
Job Qualifications
Education & Experience:
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
Physical requirements:
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.
General Requirements:
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous, and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and associates in an attentive, friendly, courteous, and service-oriented manner.
- Attend all hotel required meetings and training.
- Maintain regular attendance in compliance with AT Hospitality Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag.
- Comply with AT Hospitality Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
- Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to cross-train in other hotel related areas.
- Must be able to maintain confidentiality of information.
- Must be able to show initiative, including anticipating guest or operational needs.
- Perform other duties as requested by management.
Job Duties
Fundamental Requirements:
- Have thorough knowledge of menus and the preparation required, according to hotel standards.
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
- Prepare and display buffet food items according to the hotel standards.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
- Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
- Knowledge of herbs and spices and proper use of each.
- Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
- Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
- Prepare and service food for the Associate Cafeteria as specified by Culinary Leadership.
- Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Culinary Leadership.
- Breakdown buffets and kitchen line, storing food, and equipment properly at the end of each meal period.
- Work banquet food station as scheduled by the Culinary Leadership.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other associates.
- Use Production Charts as specified by hotel’s standards.
- Be able to support any position in the Kitchen that is in need of help.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Be able to operate and maintain cleanliness of all kitchen equipment.
- Maintain a “Clean As You Go” policy.
- Assist in storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed.
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