We are looking for a Line Cook/Prep Cook to prepare all food items according to standard recipes, as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Essential Kitchen Functions:
· Prepare daily requisitions for supplies and food items for production.
· Visually inspect, select, and use only food times of the highest standard in the preparation of all menu items.
· Check and control the proper storage of product and check portion control, to maintain qualify product.
· Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
· Good working knowledge of accepted standards of sanitation.
· Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.).
Technical Skills:
· Sufficient manual dexterity of hands in order to use all kitchen equipment.
· Must have knowledge of food and beverage preparation and service.
· Basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
· Able to read and understand the English language in order to complete requisitions and read recipes.
· Ability to work while standing in confined spaces for long periods of time, and within extreme temperature ranges.
· Physical stamina required for standing and strength for lifting and moving products.
· Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs.
Other Requirements:
· The hotel operates 7 days a week, 24 hours a day. Schedules must accommodate fluctuating business demands and associates may be asked to work shifts other than those they prefer or normally work.
· Carry out all reasonable requests by leadership team.
· Comply with department uniform and appearance standards.
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