Line Cook

Description

50% Cooks, ensures all meals for restaurants are suitable for consumption according to standard recipes to ensure consistency of product to the guest. Visually inspects, selects and uses all food items of the highest quality in the preparation of all menu items.

15% Keeps adequate supply of all prepared products on hand and ensures proper storage of all food products and portion control, eg., especially high cost items.

10% Keeps spoilage/waste to a minimum by utilizing proper quantities and rotating products.

10% Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.

5% Organizes and transfers food items into lexans as needed, label and date for proper use and identification.

5%  Turns on/off all kitchen equipment, such as stoves, ovens, grills, broilers, heat lamps, steamers, fryers, etc. and ensures all is in proper working condition.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Select, train, supervise, develop, discipline, and counsel team members in accordance with Hilton policies and procedures.

Set up, restock, maintain food preparation areas and make sure requisitions are filled out daily.

Monitor the quality and consistency of all food served from the lines.

Assist in the directing and correcting the presentation and portioning of food.

Coordinate all food orders between stations and food servers.

Responsible for food quality and control and proper plate presentation.

Prepare food in accordance with working menus, recipe cards and photos.

Responsible for implementation of all new menu items as directed from Executive Chef.

Communicate with the Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or team member performance.

Display knowledge and direct staff in sanitation and sanitary food handling.

Report unsafe conditions immediately.

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.

Good working knowledge of the fundamentals of cooking.

Good working knowledge of accepted standards of sanitation.

Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, ect.

Ability to write read and understand English in order to complete order requisitions, read recipes and communicate with other employees.

Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, ect.•

Ability to grasp, lift and/or carry, or otherwise push goods on a hand cart/truck weighing a maximum of 200 lbs.

Ability to perform duties within extreme temperature ranges.

QUALIFICATION STANDARDS

EDUCATION

High school graduate or equivalent preferred.

EXPERIENCE

At least two years cooking experience required. High volume restaurant/hotel experience preferred.

LICENSES OR CERTIFICATES

Ability to obtain any government required license or certificate.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

OTHER

NOTICE:

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Requirements

PHYSICAL REQUIREMENTS:

Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours

Physical Activity Frequency

Sitting Rare

Walking Constant

Climbing Stairs Occasional

Standing Constant

Crouching/Bending/Stooping Occasional

Reaching Frequent

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Smell Frequent

Taste Frequent

Lifting/Carrying (# lbs) Occasional- up to 50 lbs.

Travel Never

OTHER DUTIES

Assimilate into The Hilton culture through understanding, supporting and participating in all elements of Hospitality. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.