We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for the menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook assigned foods during restaurant service while complying with lead cook and/or chefs’s instructions and recommendations.
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow the executive or sous chef’s instructions
- Clean up station and take care of leftover food
- Use established ticket collection procedures during service. Responsible for records from area worked during service periods.
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Communicating ordering and inventory needs and product shortages to the kitchen management team
- Maintain a positive and professional approach with coworkers and customers
Qualifications:
- A minimum of two (2) years’ experience as a line cook or in a related role required.
- Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
- Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
- Accuracy and speed in executing assigned tasks
- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Demonstrates basic math and counting skills
- Demonstrates interpersonal and communication skills, both written and verbal.
- Ability to maintain a safe, sanitary work environment, which conforms to all standards and regulations.
- Requires frequent lifting, carrying, pushing, pulling of up to 50 lbs.
- ServSafe® Certification a Plus
Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
- Ability to stand for long periods of time.
- Ability to work in a fast-paced environment with flexible hours.
- Requires constant standing/walking.
- High School diploma or equivalent (GED)
NOTICE:
Friendwell Managed Hotels function twenty-four hours a day, seven days a week, 365 days a year. As a part of the hospitality industry, a hospitable service atmosphere must be maintained at all times. All employees are required to project a friendly, welcoming, and positive attitude.