Line Cook (Fri, Sat, & Sun Only)

JOB TITLE: Line Cook (Omelet Station)

DEPARTMENT: Culinary / Spoonbread Restaurant

REPORTS TO: Executive Chef / Sous Chef

BASIC PURPOSE

To consistently deliver a positive and memorable dining experience through the preparation of menu items that are both delicious and visually appealing for patrons of The Westin Poinsett Hotel’s Spoonbread Restaurant, including the efficient, engaging, and professional operation of the omelet station.

PRIMARY FUNCTIONS

• Prepare all à la carte menu items for Spoonbread breakfast, lunch, and brunch services in accordance with established recipes, specifications, portion sizes, and presentation standards.

• Operate the omelet station efficiently while providing excellent guest interaction and service.

• Maintain a professional and cooperative working environment with culinary and restaurant team members.

• Prepare ingredients for the evening line and banquet functions as needed.

• Assist the Executive Chef and/or Sous Chef with the creation and preparation of daily features for breakfast and lunch service.

• Maintain an organized, clean, and sanitary workstation at all times, following safe food handling and sanitation practices.

• Properly label, date, and rotate all food items to ensure freshness and prevent overproduction.

• Communicate anticipated shortages or product needs to the Executive Chef or Sous Chef in a timely manner.

• Adhere to all safety guidelines and procedures related to kitchen operations and equipment.

• Perform additional duties as assigned by the Executive Chef and/or Sous Chef.

• Maintain open availability to meet operational needs.

KNOWLEDGE, SKILLS, AND ABILITIES

Education:
Culinary degree or equivalent culinary experience preferred.

Experience:

• Minimum of two (2) years of culinary experience required.

• Line Cook experience and/or culinary experience in a full-service hotel environment preferred.

Skills and Abilities:

• Familiarity with Westin Poinsett culinary department standards, property policies, and procedures preferred.

• Ability to stand for extended periods and lift objects weighing up to 50 pounds.

• Ability to use hands for handling, feeling, and operating kitchen tools and equipment; reach with hands and arms; taste and smell; hear and communicate effectively; and balance, stoop, crouch, and climb stairs regularly.

• Proficiency in operating, maintaining, and cleaning kitchen equipment including, but not limited to: broiler, stove, fryer, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.

• Proper knife-handling skills required.

• Thorough understanding of applicable health codes and sanitation requirements.

• Ability to report to work on time as scheduled and perform duties in a cooperative, team-oriented environment.

• Ability to maintain a professional appearance and demeanor.

• Ability to work flexible hours, including weekends and holidays.

• Ability to speak, read, and follow instructions in English.

SCHEDULE REQUIREMENTS

• Friday: 9:00 AM – 11:00 AM (Prep)

• Saturday & Sunday: 5:30 AM – 11:00 AM