Line Cook (3PM-11PM shift)

• Check in with the Executive Chef or Sous Chef for any verbal or written special instructions, forecast, reservations, and specials of the day.
• Complete all prep work related to all meal periods; preparing vegetables; specials, meats. Set up the line with the necessary plates, utensils, food items, etc.1q
• Prepare all breakfast, lunch, or dinner entrees exactly as they are ordered. Make sure each plate looks appetizing and adds "flair".
• Read and follow recipe cards and specs at all times to ensure product quality and consistency.
• Work all stations on the line, window, broiler, oven, sauté, and pantry, as needed.
• Label, date and wrap everything before storing any item.
• Adhere to portion control to specifications, food cost control, waste, spoilage, rotation, food properly requisitioned.
• Complete daily cleaning schedule. Observe all sanitary working conditions at all times.
• Make sure the station is clean when leaving shift; including the grill, broiler, French fryer, stainless steel counters, etc.
• Clean out coolers, rotating, marrying, discarding food were needed to ensure high-quality food production.
• Communicate with the Chef to find out the specials for the day, any special instructions, forecast, and reservations.

• Handle and operate all kitchen equipment.
• Stand or walk for varying lengths of time, sometimes for long periods.
• Reach, lift, bend, and handle to easily and quickly expedite food orders.
• Lift and carry heavy objects approximately thirty (30) to forty (40) pounds.
• Reach for pots and pans located above the line.
• Work in temperatures of 90-100 degrees F frequently.
• Work in a heated or cold environment.

• Know your work schedule and follow it with a high degree of reliability. Work in a cooperative and friendly manner with fellow team members. Maintain professional attire and personal hygiene. Perform your job according to standard operating procedures.
• Read, understand and follow all policies, procedures, and rules as stated in the Team Member Handbook.
• Implement management company and hotel's safety and emergency policies and procedures to include removing all safety hazards, following the company's OSHA Hazcom program, and safe lifting techniques.
• Utilize protective equipment, when applicable. Promptly report substandard (unsafe) conditions to supervisor. Promptly report accidents, injuries, property damage, or loss to supervisor.
• Keep communication flowing freely among all hotel departments. Inform management of any work-related problems or guest complaints.
• Practice "aggressive hospitality" and provide guest satisfaction. Promote the hotel through goodwill and a positive attitude.
• In proper uniform at all times wearing nametag, hat, and whites. Purchase and wear safety, non-slip shoes.
• Perform any reasonable request as assigned or directed by management.
• Provide for a safe work environment by following all safety and security procedures and rules.

• Appearance: Well-groomed, conservative hairstyle, no heavy perfume/cologne, clean hands, and nails.
• Attitude: Upbeat, positive, friendly, service-oriented, team-oriented, interested in the job, willing to perform as requested.
• Basic Skill: Manual dexterity, able to stand and walk for prolonged periods, physical stamina, basic arithmetic, quickness, organized, patient, dependable, follow instructions.
• Communication Skills: Verbal communications, legible handwriting, understand and read instructions, and communicate with supervisors and other personnel.

Recommended Skills

• Arithmetics
• Business Requirements
• Fine Motor Skills
• Follow Instructions
• Forecasting
• Friendliness