Line Cook - Hotel Carmichael

Description

Located in the heart of Carmel City Center near the Arts & Design District, Hotel Carmichael offers a unique way to experience Central Indiana: spirited, celebrated, and steeped in tradition of authentic hospitality. Discover the music, movement, and magic of Carmel’s newest boutique luxury destination, the Hotel Carmichael.

If you were referred by an associate, please list the associate's name who referred you when applying.

RESPONSIBILITIES:

· Sets up, clears and breaks down workstation.

· Prepares selected food as directed in accordance with Williams and Associates Hospitality LLC recipes.

· Cleans working and storage areas, tools, equipment and floors as needed.

· Reports any maintenance problems or other problem areas to Supervisor as they occur.

· Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

· Follows Associates Hospitality LLC policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures.

· May be required to work nights, weekends, and/or overtime.

· Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.

· Supervise Kitchen staff to ensure guest satisfaction.

· Maximize guest service.

· Control waste and maintain food cost.

· Maintain all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.

· Maintain all policies and procedures as trained for food preparation.

· Continually and properly train and re-train all areas of food preparation, safety, and sanitation.

· Ability to maintain food quality no matter what the business and staffing level.

· Ability to work from and maintain production records and follows recipes.

· Ability to adapt to change, new situations, changes in staffing and procedures.

· Maintain and develop teamwork and open lines of communication with employees and supervisors.

· Work safely and efficiently with all kitchen equipment.

· Respond professionally to all questions and requests.

· Work well without supervision, motivate others, show initiative and desire to get things done.

· Reports to work on time, in a clean and complete uniform, ready to work.

· Ability to give feedback as needed to subordinates.

· Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.

· Ability to make decisions as needed to ensure quality guest service.

Any other responsibilities as assigned by supervisor. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

· Position requires some heavy lifting.

· Good, safe knife and equipment skills.

· Good reading and conversion skills.

· Ability to absorb a large amount of information in a short period of time.

· Ability to follow and give directions.

· Ability to perform any and all tasks requested by supervisor.

· Ability to maintain excellent attendance and punctuality