What are the responsibilities and job description for the Line Cook position at Greenwood Hospitality Group?
Job Details
Description
GENERAL PURPOSE
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Responsible for helping achieve ongoing guest satisfaction and team goals.
Greet all guests and ensure a quality dining experience. Prepare food and beverage for either the breakfast or social hour function. Clean the kitchen and dining area.
ESSENTIAL DUTIES/RESPONSIBILITIES
- Prepare food of consistent quality following production and portion standards
- Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
- Date all food containers and rotate as per the food standards, making sure that all perishables are kept at proper temperatures.
- Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
- Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
- Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per standards.
- Guests should be greeted immediately upon entering food areas.
- Prepare breakfast food and beverage items and set out all hot and cold food items.
- Help to replenish all food and beverage items during the meal period. Keep all items fully stocked even up until the last minute we are open.
- Receive and unpack the items as they arrive from Nobel Sipco and other food vendors. Date all items as they arrive and pack them according to Marriott standards.
- Take trash out to dumpster as needed.
Full-time required to work 34 plus hours weekly.
Part-time required to work less than 34 hours weekly.
Scheduled hours and days may vary based on need.
OTHER DUTIES/RESPONSIBILITIES
- Assist in prep work as required for the next shift.
- Assist with special social functions required by hotel for clients.
- Maintain an inventory of needed supplies; keep all items at par level.
- Certified in food handling within 60 days of assignment by approved trainer.
- Comply with standards as outlined in Residence Inn food sanitation checklist.
- Complete monthly food audit.
- Be familiar with hotel facilities and their location and hours.
- Put away all supplies according to Marriott food standards, in a timely manner.
- Other duties assigned by supervisor as needed.
SUPERVISORY DUTIES - None
Qualifications
Knowledge/Skills
- Minimal hearing necessary to hear equipment, timers, etc.
- Moderate vision required to check quality and portions of food.
- Moderate comprehension and literacy required to read recipe cards and procedures.
Abilities
- Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
- Bending/kneeling: Regular bending to lift items and supplies. No kneeling.
- Mobility: Regularly moves all around kitchen.
- Continuous standing: To complete a task, may be stationary for short periods of time.
- No climbing required.
- No driving required.
Education/Formal Training
- High school education or equivalent experience.
Experience
- Minimum one year food service or related work.
Material/Equipment Used
- Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
- Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
- Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Environment
- Inside 100% of 8 hour shift.
