POSITION SUMMARY:

Using food items prepared by himself or by prep cooks, the line cook cooks or prepares dishes for serving to guests. Prepares food items in quick, timely order and maintains high standards for food products exiting kitchen.

JOB RESPONSIBILITIES/ESSENTIAL FUNCTIONS

• Produces superior quality foods with short ticket times (pertaining to a la carte or restaurant service).
• To use product efficiently and cost effectively; reviews with Executive Chef as required.
• Ensures that prep cooks and dishwashers are working to complete all duties and assigned tasks or are dismissed if not needed.
• Maintains a clean, sanitary, and well-stocked station and coolers.
• Completes all tasks efficiently under pressure while demonstrating teamwork and a positive attitude.
• Completes all tasks in an organized manner with minimal supervision.
• Demonstrates an excellent work ethic.
• Honors any supervisor’s reasonable request.
• Certain uniform components are issued by the hotel, others to be provided by the server; hotel issued items should be worn only during hotel shifts. The uniform should be maintained in like new condition by the employee, following proper laundering and care instructions. This is a critical component of portraying the professionalism that is required of all hotel positions.
• For safety purposes non-slip shoes are required
• Performs to the specifications of Hilton Garden Inn, North Carolina State and Local Food safety laws.
• Required food safety course (i.e., SERV safe) for proper job routine.
• Required OSHA Safety data Sheets training. Which would include-Fire Safety, Hazardous Waste (i.e., Blood Borne Pathogens), Chemical Spills and Handling, Choking, and Weather and Threat Procedures

ADDITIONAL RESPONSIBILITIES

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency, and attention to detail all team members are evaluated against this standard. Be aware of, act on and/or report any issue that affects the safety of guest or team member. Look for ways to continuously refine and improve our standards and ability as a team to exceed client expectations our ability to successfully compete for business and build loyalty depends on this attribute. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

EDUCATION AND EXPERIENCE

High School diploma or GED; and one to three months related experience and/or training; or equivalent combination of education and experience.

KNOWLEDGE, SKILLS, ABILITIES

• Ability to read, write in English, perform mathematical computations such as adding, multiplying.
• Ability to prepare food items to specific requirements with no or minimal waste.
• Ability to calibrate a thermometer
• Ability to cook meat to temperature.
• Ability to grill, sauté, braise, sear, and roast.
• Ability to heat, chill, reheat, and maintain proper food handling temperatures.
• Knowledge of food preparation knife skills (minimum of two years required).

PHYSICAL/MENTAL DEMANDS

• While performing the duties of this job, the employee is required to stand, walk, talk and hear. The employee is required to be on their feet for an entire shift or a large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and/or move heavy objects including cases of food and beverage and 50-pound bulk bags of potatoes/flour.
• Must be able to sustain constant mental and visual attention.

Physical and Mental Demands and the Environmental Factors

Occasional (1 33% of the time)

Frequent (34 66% of the time)

Constant (67 100% of the time)

• _O__ Requires bending or twisting
• _F__ Requires walking and running
• _F__ Requires kneeling, crouching, stooping or crawling
• _C__ Requires repetitive movement
• _C__ Requires standing
• _C__ Requires using hands to handle, control, or feel objects, tools or controls
• _O__ Requires working outside in all types of weather conditions
• _C__ Subject to cuts, burns, and bruises

WORKING CONDITIONS

• Kitchen environment including hot areas (i.e. steam), hot tools, hot plates, sharp knives, chemicals, and moving machines tools
• Flexible schedules can vary from week to week; work required on weekends and holidays.

INDIVIDUAL ACCOUNTABILITIES

Prepare food using gourmet/specialty products, ensuring cost effectiveness and quality and consistency.