What are the responsibilities and job description for the Line Cook position at Bartell Hotels, a CALP?
About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue.
Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague.
Bartell Hotels is an equal opportunity employer.
Primary Objective of Line Cook Position
To contribute to customer satisfaction by preparing and serving high quality food products in accordance with the standards of Bartell Hotels
Responsibilities
- Properly sets up station for meal service, ensuring all food is prepared correctly and held at proper temperature.
- Maintain a clean, stocked station throughout shift
- Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
- Prepares sauces, soups, and hot entrees
- Controls the positioning and rotation of foods
- Sets up for next meal period by ensuring proper amounts are in place per prep sheets
- Maintains cleanliness and stocking of coolers and storage areas
- Requisitions food with necessary approvals according to policy
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment
- Works with Executive or Sous Chef to learn plating styles, and banquet production
- Minimizes safety hazards by following all safety rules and procedures
Other duties may be assigned as needed
Physical Demands & Work Environment
While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as lift and/or move up to 100 pounds. The employee is sometimes exposed to outside weather conditions and frequently to hot or cold interior conditions as well as moving mechanical parts, sharp cutting tools and hot external surfaces of kitchen cooking equipment. The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderate to loud.
