F&B – Line Cook

The Line Cook will prepare delicious meals to serve and delight guests, and provide an exceptional culinary experience for all guests and patrons, enticing them to return for another meal.

Department:

· F&B

FSLA Status

· Non-Exempt

Supervisory Responsibilities:

· None

Duties/Responsibilities:

• Prepares meals according to menu instructions and brand standards.
• Sets up all kitchen workstations with required items.
• Inspects and cleans food preparation areas or serving areas to ensure safe and sanitary food-handling practices.
• Ensures food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, roasters, and holding pans.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Seasons and cooks food according to recipe cards and brand standards.
• Observes and tests foods to determine if they have been cooked sufficiently.
• Preps fruits and vegetables to prepare them for consumption, as well as carves and trims meats for hot or cold service.
• Consults with supervisory staff to plan menus, taking into consideration factors such as costs, profitability goals, and special event needs.
• Assists with food inventories, orders, and receipt of deliveries.
• Prepares and accurately logs employee meals if applicable.
• Transports empty, dirty pots and pans to the dishwashing area.
• Breaks down work station and completes closing duties according to department standards.
• Perform dishwashing and cleaning duties in the absence of the Kitchen Steward.
• Maintains knowledge of correct maintenance and use of all kitchen equipment.
• Maintain proper storage procedures, including dry storage and cooler, as specified by the Health Department and hotel requirements.
• Performs weekly/monthly scheduled cleaning as well as preventative maintenance projects as assigned.
• Follows property OSHA/HAZCOM procedures.
• Wears appropriate brand required uniform and name tag during all scheduled shifts.

Required Skills/Abilities:

• Excellent verbal and written communication
• Ability to monitor statuses
• Coordination of tasks
• Active listening

Education and Experience:

• High school diploma or equivalent
• One year of related experience

Physical Requirements:

• Prolonged periods walking and standing in the kitchen
• Exposure to extreme heat, and cold present in a kitchen environment
• Must be able to lift and carry up to 30 pounds at a time
• Must be able to work late nights and unpredictable hours
• Must frequently immerse hands in water
• Must be able to follow detailed instructions on preparation

Duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.