Cook

Temps plein

Food & Beverage Line Cook 1

Overview:

Theposition ofLineCook 1ensures thatall prep items are prepared and stored according to hotel specifications.

Responsibilities:

• Independentlypreparesall food items as directed by supervisor and to the company specifications.

• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.

• The ability toidentifyand inspect all food products for quality.

• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

• Safely andproperly useall culinary equipment.

• Must have a solid anddemonstratedunderstanding of cooking skills and techniques.

• Keepwalk-in, prep area and equipment up to Health Department andEcoSurestandardsat all times.

• Attend department meetings and othercompanyrequiredtraining.

• Complete otherdutiesassigned by management.

Qualifications:

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station

• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner

• Proper care and cleaning of all kitchen equipment.

• Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers

• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety

• Ability to remain active, including standing for 8+ hour per day

• Flexible scheduling to include nights, weekends, and holidays

• Must befamiliar withweights and measurestofollow and multiply standard recipes.

• Musthave basic mathematical skills.

• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.

• Culinary degree and/or formal training preferred.

• Must have unexpired Food Handlers – or obtain upon hire.

• Must be able to lift, push,pull,and carry moderate weight.

• Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 

• Must be able toutilizeculinary tools (knives, commercial equipment, etc.) and taste/smell.