The Line Cook will provide culinary skills at the highest quality standard. Primary duties include providing quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Supervisory Responsibilities:

• None

Duties/Responsibilities:

• Prepare menu items according to recipe, maintains consistent quality in production, portion, and presentation standards; complete mis-en-place and set-up station for all services. Prepares, washes, and cuts food to be cooked

• Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.
• Maintains complete knowledge of correct maintenance and use of equipment. Operates equipment only as intended, not limited to griddles, grills, or deep fryers.

• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.

• Maintains and strictly abides by sanitation/health regulations, safety standards and restaurant/hotel requirements.

• Meets with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Sets up work station with required mis-en-place, tools, equipment and supplies.
• Inspects the cleanliness and working condition of all tools, equipment and supplies.
• Informs the Chef of any supplies that need to be requisitioned for the day s tasks.
• Transports supplies from the Storeroom/Walk-in and stock in designated areas.
• Prepares all menu items following recipes and yield guide or verbal directions

• Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions.

• Maintains proper storage procedures as specified by Health Department and restaurant SOP s.
• Minimizes waste and maintains controls to attain forecasted food cost.

• Is always pro-active and identifies potential problems before they arise. Always alert to hazards anywhere observed in the hotel and takes personal responsibility to ensure they are corrected.

• Owns problems when they arise and takes responsibility by finding solutions.
• Makes appropriate decisions, which are in the best interest of the guest, the employees and the company.
• Perform additional duties as instructed by management.

• Contributes to the monthly goals of the property and department for guest satisfaction scores by giving exemplary service that goes above and beyond, approaching all encounters with guests and fellow team members in an attentive, friendly, courteous and service oriented manner.
• Makes safety and security a top priority. Is completely trained in competent in all emergency procedures and be ready to take charge in an emergency. Is constantly aware of potential security threats and models If You See Something, Say Something by notifying the Manager on Duty or any other Manager.
• Maintains regular attendance in compliance with the hotel s standards, as required by scheduling which will vary according to the needs of the hotel.
• Wears appropriate brand required uniform during all scheduled shifts.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

• An appetite for providing memorable cuisine and hospitality.
• Curious intelligence to continue learning in the position.
• Open availability and a professional culinary career mentality.

Education and Experience:

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.

Physical Requirements:

• Must be able to work early mornings, evenings, weekends, and holidays.
• Must be able to lift up to 15 pounds at times.