Summary
The primary function of the Line Cook is to portion, prep, prepare and plate foods (while maintaining sanitary habits). Line Cooks are also expected to perform other duties within the area of cooking as determined by the Executive Chef.

Qualifications

To perform the job successfully, an individual must be able to adhere to each of the essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill and ability necessary to do so. Reasonable accommodations may be made to ensure individuals with disabilities are able to perform the essential functions.

Essential Duties and Responsibilities

• Monitoring and testing food temperatures.
• Organizing and maintaining all work and storage areas.
• Usage of proper lock and key procedures.
• Food preparation and cooking.
• Proper presentation.
• The proper mixing and measuring of ingredients according to recipe.
• Reading of menus and BEO's to determine what foods are required.
• The cutting, trimming and boning of meat prior to cooking.
• The proper garnishing of food on plates, platter and bowls as required.
• The rotation of food items in storage by date (cold and dry storage).
• Attend all mandatory meetings and hotel functions.
• Agree to work flexible shifts, including weekends and holidays.
• Comply with all company standards and policies, as established in the employee handbook.
• Other duties as required by the Executive Chef.

Education and/or Experience

A High School diploma or General Education Degree (GED); Bachelor Degree in Hospitality or Hotel Management preferred or 2 year related experience and/or training; or equivalent combination of education and experience. Previous hotel experience preferred, but not required.

Language Skills

The ability to: listen, read, write, and speak, both clearly, and effectively ensures that the lines of communication are open between the employees and guests at the hotel; and is absolutely essential. Customer service is our priority, so it is imperative that all Associates communicate to the best of their ability.

Mathematical Skills

The ability to perform basic mathematical functions: adding, subtracting, multiplying, and dividing, using whole numbers, common fractions, and decimals; along with the ability to compute rate, ratio, percent and interpret bar graphs.

Certifications

Food Handlers, Sanitation and TIPS certifications preferred.