Seasonal - Line Cook

The ideal candidate demonstrates reliability and availability to work weekdays, weekends, holidays, and afternoon/evening shifts to ensure the success of dinner service. Knowledge of the primary stations, including the grill, is preferred.

The candidate must be available to work 3-4 days per week and must possess the legal right to work in the United States. Spanish a plus. 

Main Duties: To assist with all culinary preparation and cooking of food for both restaurant and banquet functions.

Essential Functions:

• Be familiar with all menu items and times of offerings.


• Ensure proper timing of food preparation. 


• Be familiar with a variety of the culinary field concepts, procedures, and preparation methods. 


• Follow food preparation, presentation and proper service procedures.


• Inspect equipment before and after use, making sure everything is clean and in proper working order.


• Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer, during and after shifts.


• Adhere to proper food storage practices, especially hot and cold meats, seafood and other high protein items.


• Assume responsibility for all food rotation and storage.


• Ensure that all items needed are in stock for service.


• Review prep list, check daily pars and maintain pars as necessary.


• Determine necessary preparation, freezer pull and line set up. 


• Note any our-of-stock items or possible shortages. 


• Prepare food of consistent quality by following recipe and production/portion standards, per check from servers.


• Practice conscious knowledge of food allergies and safety in preparation.


• Prepare food items that are able to be made ahead of time, making sure not to over-prepare estimated needs.


• Return all food items not used during shift to designated storage areas. Cover and date all perishables. 


• Assist in correcting food cost, control of food waste, etc. 


• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron and flat top grill. 


• Remain alert, friendly and able to get along with co-workers in a professional manner.


• Collaborate with the daily cleaning duties of kitchen stations
  


• Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close. 


• Attend all scheduled meetings and training sessions.


• Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy. 


• Comply with all Hotel and HCH time and attendance policies. 


• Comply with all Hotel and HCH uniform, dress code, and appearance standards. 
  


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Essential Job Functions:

• Ability to remain standing for 8 hours (or 100% of shift)


• Ability to frequently move and lift up to 80 lbs.


• Ability to walk the property and grounds on occasion.


• Ability to move up and down stairs regularly.


• Ability to bend frequently and repetitively during a shift.


• Ability to reach and lift overhead. 


• Ability to remain bent over a sink/tub for an extended period of time. 


• Ability to use repetitive manual dexterity. 


• Ability to move quickly based on guest needs.
  
  
  
  


• Ability to frequently communicate and exchange accurate information effectively.


• Ability to read, write, understand and speak Englis
  
  
  
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Technology and Equipment:

• Automatic Dishwasher


• Chemical dispenser


• Basic Kitchen equipment 


• Deep fryer


• Broiler/Salamander


• Oven/Stove


• Steamer and Steam Table


• Food Processor


• Meat slicer


• Flat Top grill


• Industrial Mixer


• Waffle Iron

Working Environment:

• Hotel property with approximately __ guest rooms.


• Work will primarily take place in a kitchen environment.


• Group and solo work. 


• Practice and observe all safety procedures.


• Interior of hotel, in all areas with exposure to extreme temperatures.


• Exterior of hotel with exposure to weather conditions.


• Exposure to various hazardous chemicals. 


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Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.