What are the responsibilities and job description for the Full-Service Hotel Cook position at American Liberty Hospitality?
Job Description
Job Title: Cook / Line Cook
Accurately and efficiently prepare and cook menu items per standards and instruction as well as perform other duties in the areas of food and beverage and kitchen management.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes responsibility for quality of products served.
Knows learns and complies consistently with our assigned standards, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products as directed prior to cooking according to assigned standards and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations as directed. Assists others in closing the kitchen.
Education And/or Experience
At least 6 months experience in a similar capacity. Similar schooling experience with or without degree/certification acceptable.
Certificates, Licenses, Registrations
Food handlers or ServSafe certification required.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. Employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.
Job Title: Cook / Line Cook
Accurately and efficiently prepare and cook menu items per standards and instruction as well as perform other duties in the areas of food and beverage and kitchen management.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes responsibility for quality of products served.
Knows learns and complies consistently with our assigned standards, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products as directed prior to cooking according to assigned standards and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations as directed. Assists others in closing the kitchen.
Education And/or Experience
At least 6 months experience in a similar capacity. Similar schooling experience with or without degree/certification acceptable.
Certificates, Licenses, Registrations
Food handlers or ServSafe certification required.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. Employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.