Line Cook - PM

Job Description

Position Title: Line Cook

Department: Food & Beverage

Direct Report: Executive Chef

Summary Scope Of Role

Prepare food using recipes and menu items created by the Executive Chef and help keep the kitchen running smoothly. Work under the direction of the Executive Chef to prepare the ingredients, condiments, sauces and garnishes. Help the kitchen save time, improve efficiency and boost productivity.

Minimum Education/Relevant Work Qualifications

At least one year of cooking experience.

High school or equivalent education required.

Completion of vocational school or a two-year Associate degree preferred.

ServSafe Certification preferred.

Essential Functions & Responsibilities

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• 5% Assist with stocking and setting up the kitchen stations.
• 40% Prepare food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks.
• 15% Plate prepared foods based on the Executive Chef’s guidance.
• 10% Maintain a positive and professional approach with coworkers and customers. Work with servers to ensure that orders are completed according to requests and in a timely manner.
• 5% Wash and clean the kitchen and cooking utensils. Store the equipment at the end of each shift.
• 25% Comply with nutrition and sanitation regulations. Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations. Document production numbers and food temperatures. Store food properly utilizing knowledge of temperature requirements and storage.
  
  

Additional Job Functions

• Know the different methods of chopping vegetables, dividing meat, filleting fish and combining salads, herbs and spices.
• Knowledge of how to portion dishes.
• Understand the safe and proper methods of operating different kitchen appliances and utensils.
• Answer, report and follow the Executive Chef’s instructions.
• Stock inventory appropriately.
• Assist other cooks as necessary.
  
  

KEYS TO SUCCESS IN THIS ROLE INCLUDE

• Basic understanding of professional cooking and knife handling skills.
• Requires good communication skills, both verbal and written, and strong problem-solving skills. Be flexible and adaptable to work calmly and effectively under pressure.
• Planning, multi-tasking and time management skills. Prioritize tasks in a busy setting.
• Self-motivation with a high energy level. Be committed to quality service.
• Works well in a team-setting while also being able to work independently.
• Excellent kitchen administration knowledge and strong organization skills.
  
  

EXPECTED HOURS OF WORK

• Occasional: 0-19 hours per week
• Part-Time: 20-29 hours per week
• Full-Time: 30-40 hours per week
• First Shift: 5:00am—1:00pm
• Second Shift: 1:00pm—9:30pm
• Weekend Shift: 6:00am—1:00pm
  
  

Supervisory Responsibilities

The Line Cook directly reports to the Executive Chef, the Sous Chef and the Head Line Cook and has limited scope of supervisory responsibilities based on function of position.

Physical Requirements

Ability to lift to 50 lbs., clearly verbally communicate with employees and public, speak, hear, see, read, write, type, dial, reach and bend.

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. However, must also be able to work in extreme temperatures like freezers (-10°F) and Kitchens ( 110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other associates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
  
  

GROOMING

• All associates must maintain a neat, clean and well-groomed appearance per IDM standards.
  
  

Travel Requirements

0% travel including car, train and/or airline travel along with overnight stays, will be required as we operate properties in multiple states.

Other

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all associates are required to fully comply with IDM rules and regulations for the safe and effective operation of the hotel’s facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.