Line Cook

JOB TITLE:  Line Cook

REPORTS TO:  Executive Chef / Sous Chef

BASIC PURPOSE: To consistently deliver a positive, memorable dining experience through preparation of menu items which are both delicious and pleasing to the eye of the patrons of The Westin Poinsett Hotel’s Spoonbread Restaurant.

PRIMARY FUNCTIONS:

1. Prepares all a-la-carte menu items on Spoonbread breakfast, lunch and brunch menus to established specifications, portion size and presentation standards.
2. Maintains professional working environment with members of culinary and restaurant staff.
3. Prepares ingredients used on evening line and in banquet functions.
4. With assistance from Executive Chef and/or Sous Chef, creates and prepares daily features for breakfast and lunch service.
5. Maintains an organized, clean and sanitary work environment and consistently performs safe food handling practices.
6. Labels and dates all containers. Ensures stored food is rotated accordingly by date and maintained without over production.
7. Notifies Executive Chef / Sous Chef of expected shortages.
8. Observes guidelines related to safe working conditions in the kitchen.
9. Assists with other duties as assigned by the Executive Chef / Sous Chef.
10. Must have open availability 

KNOWLEDGE, SKILLS AND ABILITIES:

Education: Culinary degree or equivalent experience preferred.

Experience: Minimum of two years culinary experience required. 

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

Skills and Abilities:         

1. Familiarity with Westin Poinsett Culinary department, property policies, procedures and standards preferred. 
2. Ability to stand for long periods of time and lift objects weighing up to 50 pounds required. Must be able to use hands to finger, handle or feel objects, tools or controls; reach with hands or arms; taste and smell; hear and communicate; and balance, stoop, and crouch and climb stairs on regular basis.
3. Ability to operate, maintain and clean all kitchen equipment, including broiler, stove, fryer, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill required.
4. Proper knife handling skills required.
5. Must have thorough understanding of applicable heath codes and sanitation requirements.
6. Ability to arrive to work on time when scheduled and perform all tasks in a manner conducive to a cooperative and harmonious team environment required.
7. Ability to maintain professional appearance required.
8. Ability to works flexible hours, including weekends and holidays required.
9. Ability to speak, read and follow directions in English required. 
10. Must have open availability.