Line Cook

The Cook I assist the Cooks to ensure maximum guest satisfaction by ensuring quality of food and products are prepared and presented as directed by the Executive Chef.

 Duties and Responsibilities

·         Prepare and display high-quality foods as established by the Chef.

·         Ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.

·         Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

·         Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items.

·         Proper preparation of menu items. Set up station with predetermined Mise en Place required to service all food venues.

·         Maintain food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.

·         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

·         Report any questionable product concerns to maximize product utilization and minimize waste.

·         Maintain expected timeliness of orders from the kitchen to the dining room.

·         Assist with training cooks with recipes and food plating.

·         Ensure all food handling procedures comply with all expected hotel/restaurant standards.

·         Ensure good customer relations are always maintained, when working in the public areas.

·         Employees must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

·         Complete other assigned tasks with enthusiasm, dedication and professionalism.

 Skills/Requirements

·         Maintain and ensure consistency in all food preparation areas.

·         Strong knowledge of food preparation, menus, food temperatures, butchery, and set-up/breakdown of station.

·         Food knowledge and proper sanitation practices required.

·         A flexible schedule is required, including weekends, holidays, and evenings.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed spaces.

·         Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

·         Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

·         There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

·         Minimum one (1) year of culinary experience required with excellent knife skills,

·         Culinary or Apprenticeship Program preferred.

·         High school or equivalent education required

Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “Serv Safe Certified” by the State of Florida.

The Cook I assist the Cooks to ensure maximum guest satisfaction by ensuring quality of food and products are prepared and presented as directed by the Executive Chef.

 Duties and Responsibilities

·         Prepare and display high-quality foods as established by the Chef.

·         Ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.

·         Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

·         Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items.

·         Proper preparation of menu items. Set up station with predetermined Mise en Place required to service all food venues.

·         Maintain food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.

·         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

·         Report any questionable product concerns to maximize product utilization and minimize waste.

·         Maintain expected timeliness of orders from the kitchen to the dining room.

·         Assist with training cooks with recipes and food plating.

·         Ensure all food handling procedures comply with all expected hotel/restaurant standards.

·         Ensure good customer relations are always maintained, when working in the public areas.

·         Employees must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

·         Complete other assigned tasks with enthusiasm, dedication and professionalism.

 Skills/Requirements

·         Maintain and ensure consistency in all food preparation areas.

·         Strong knowledge of food preparation, menus, food temperatures, butchery, and set-up/breakdown of station.

·         Food knowledge and proper sanitation practices required.

·         A flexible schedule is required, including weekends, holidays, and evenings.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed spaces.

·         Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. 

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

·         Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

·         There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

·         Minimum one (1) year of culinary experience required with excellent knife skills,

·         Culinary or Apprenticeship Program preferred.

·         High school or equivalent education required

Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “Serv Safe Certified” by the State of Florida.