What are the responsibilities and job description for the Line Cook position at First Hospitality?
What's in it for you...
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create exceptional presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
What you'll be doing...
Experience & Education
- Insurance enrollment available from DAY 1!
- Paid time off available from DAY 1!
- Holiday pay available from DAY 1!
- 401(k) enrollment after 30 days!
- Hotel and travel discounts at worldwide destinations!
- Professional development and promotion opportunities!
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create exceptional presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
What you'll be doing...
- Prepare food of consistently high quality by following recipes and special instructions while upholding portion and production standards.
- Follow all food safety standards by date marking, proper product rotation, and proper temperature and time holding.
- Initiate preparation of food items based on anticipated needs.
- Properly store all food products during and after use.
- Assist in food control standards to reduce waste.
- Operate food preparation equipment such as fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, flat-top grills, etc.
- Clean and maintain all equipment and general working environment.
- Contribute as a team member by reporting to work as scheduled, learning and refining processes and procedures, and supporting others as they learn.
- Always maintain professionalism consistent with hotel brand and company expectations.
- Perform other job-related duties as assigned by supervisor.
Experience & Education
- 1 years of culinary experience
- High School diploma or equivalency education certificate required
- Good verbal and written communication skills
- Must be able to speak, read, and write in primary language used in the workplace
- 8 hours per day; stand and walk frequently throughout the workday
- Reach, bend, stoop, and pivot frequently through workday
- Lift, lower, push, pull, and maneuver up to 50 pounds occasionally
