Line Cook

JOB SUMMARY:

Responsible for Producing and plating food to the specifications the Executive Chef has set forth.

• Operational Responsibilities:
• Slicing, cutting, shredding, tenderizing, and skewering meat, and vegetables.
• Braising, sautéing and grilling meat and vegetables.
• Checking that ingredients remain fresh and safe for consumption.
• Preventing cross-contamination.
• Preparing meals in accordance with customers' preferences, if applicable.
• Tracking the components of each meal to ensure that the final dish is completed in a timely manner.
• Liaising with wait staff once orders are finalized.
• Ensuring that your workstation always remains clean and orderly.
• Informing the Manager when equipment is due for maintenance, repair, or replacement.
• Tracking inventory to ensure that you always have adequate supplies.
• Set up and maintain stock of food preparation line.
• Prepare food as required.
• Attend required meetings.
• Keep work areas clean and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to your supervisor immediately.
• Maintain hotel equipment in proper working conditions.
• Any other duties assigned by your immediate supervisor

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition
• Perform any additional duties assigned by the supervisor

• Standing/Walking:
  Frequently. Standing on line
• Crouching (bend at knees):
  Frequently, retrieving, storing supplies.
• Climbing:
  Frequently. Climb stairs, employee entrance, lobby.
• Reaching (overhead/extension:
  Occasionally, retrieving, storing supplies.
• Handling/Grasping:
  Frequently. Processing, preparing food, plating, cooking, cutting food products.
• Pushing/Pulling:
  Average weight occasionally 10 lbs. Maximum weight occasionally 30 lbs.
• Lifting/Carrying:
  Average weight frequently 10 lbs. Maximum weight occasionally 50 lbs. Luggage
• Typing
• Reading tickets, recipes, menus, ingredients
• Talking on telephone
• Driving to/from offsite events

• Interior of hotel in all areas of hotel.
• Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential was floors, slip resistant footwear required.
• Exposure to hot and cold temperatures
• Exterior of hotel with exposure to weather conditions during certain promotional and/or culinary, off property events.

Source:
Hospitality Online