What are the responsibilities and job description for the Seagar's Line Cook position at Hilton Sandestin Beach?
Hilton Sandestin Beach prides itself on providing each guest with the very best service. To do this, we must attract and retain only the very best team members to join us on our very special and singular journey. While our guests are the lifeblood of our business, our team members are the heart and soul that allows our hotel to thrive. Working with Hilton Sandestin Beach means working with a group of leaders committed to your success and your future.
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Free daily meal service (lunch or dinner)
- Health insurance
- Paid sick time
- Paid time off
- Vision insurance
Essential Functions:
- Prepares all food items for assigned stations according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products and dishware.
- Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
- Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
- Checks and controls the proper storage and par levels of product, especially with produce, sea food and specific cuts of meat, to maintain quality product.
- Reads and employs math skills to follow recipes.
- Prepares daily requisitions for supplies and food items for production.
Supportive Functions:
- Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.
- Performs other duties as requested, such as, moving supplies and equipment, cleaning up spills, etc., to ensure a safe working environment.
Specific Job Knowledge, Skill and Ability:
- The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she 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 broiler, fryer and sauté cooking.
- Good working knowledge of accepted standards of sanitation.
- Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition
- amounts and portion sizes.
- Ability to read, write, speak 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 200lbs.
- Ability to perform duties in confined spaces.
- Ability to perform duties within extreme temperature ranges.
Experience:
Two years cooking experience required.
Licenses or certificates:
Ability to obtain any government required licenses or certificates. Example: Responsible Vendor
Card, Florida Food Safety and Handling Card.
Other:
Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
