Line Cook

*Cook* Reports to: Executive Chef and Food and Beverage Director *POSITION PURPOSE:* Responsible for maintenance, set up, food production and quality control of all production and quality control of all food items prepared in this specific work area.
*ESSENTIAL FUNCTIONS:* • Prepares all foods in accordance to standard recipes and as specified by the guest.
Selects and uses only food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, eg.
, especially high cost meat and fish items.
• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
• Ensures all equipment in working areas is clean and in proper working condition to comply with health department regulations.
• Prepares requisitions for supplies and food items for daily food production.
*Other:* Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Employees 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, employees may be required to work varying schedules to reflect the business needs of the hotel.
Employees may be required to attend mandatory meetings in addition their regularly scheduled work shift as necessary.
Upon employment, all employees are required to fully comply with Hotel rules and regulations for the safe and efficient operation of hotel facilities.
Employees who violate Hotel rutes and regulations will be subject to disciplinary action, up to and including termination of employment.
*SUPPORTIVE FUNCTIONS:* In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be sotely determined by the supervisor based upon the particular requirements of the hotel.
• Performs general cleaning tasks using standard hotel cleaning product as assigned by your supervison to adhere to health standards.
• Keeps floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.
• Reports suspicious persons or activities to a supervisor immediately.
*SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY* The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that s/he can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
• Good working knowledge of the fundamentals of fry cooking.
• Good working knowledge of accepted standards of sanitation.
• KnowLedge of operating all kitchen equipment, i.
e.
, stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.
e.
, knives, spoons spatulas, tongs, slicers, etc.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.
• Ability to stand and work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
*QUALlFICATlON STANDARDS* *Education: *Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
High school diploma preferred.
*Experience: *Cooking experience required, 3years.
Job Types: Full-time, Part-time Pay: $16.
00 - $17.
00 per hour Benefits: * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Vision insurance Shift: * Day shift * Evening shift * Morning shift * Night shift Weekly day range: * Monday to Friday * Weekends as needed Work Location: In person