Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with Chef de Partie / Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies.
• Start prep work on items needed for the particular menu of the day.
• Prepare all menu items following recipes and yield guide.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Assist with inventories as scheduled.
• Perform duties in other areas of Kitchen as assigned.
• Participate in ongoing training and encourage the personal development of all associates.

Qualifications

• Ability to work all stations on the line.
• 3-4 years’ experience as a Line Cook at a quality style Hotel or Restaurant.
• Food handling certificate.

Compensation

Base Pay Start Rate: $23.75/Hr. We offer a competitive benefit package for full-time, regular team members.

• Group medical, dental, and vision benefits.
• Life and disability benefits.
• Pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with company match.

• Ability to work all stations on the line.
• Fluency in English, both verbal and non-verbal.
• Basic arithmetic skills.
• Ability to follow and comprehend recipes.
• Attention to detail, speed, and accuracy in job functions.
• Strong problem-solving and judgment skills.
• Teamwork and minimal supervision capabilities.
• Physical ability to transport 50 pounds and endure various movements.
• 3-4 years of experience as a Line Cook in a quality hotel or restaurant.
• Food handling certificate.