Job Description

Job Location: DoubleTree Dallas Near the Galleria - Dallas, TX 75244
Position Type: Full TimeEducation
Level: None
Travel Percentage: None
Job Shift: Day
Job Category: Hospitality - HotelBASIC PURPOSE:
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station.
ESSENTIAL FUNCTIONS:
- Prepares daily preparation lists for production.
- Reads and employs math skills to follow recipes.
- Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
- Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
- Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
- Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
- Maintain all logs, cooling, heating, and temperature.
- Adheres to all company policies and procedures.
- Adheres to brand standards.
- Follows safety and security procedures and rules.
- Knows department fire prevention and emergency procedures.
- Utilizes protective equipment.
- Reports unsafe conditions to management.
- Reports accidents, injuries, near-misses, property damage or loss to management.
- Provides for a safe work environment by following all safety and security procedures and rules.
- All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
- Perform any related duties as requested by management.
- Assists other Kitchen Personnel when need.
Prep Cook:
- Cooking experience preferred.
- Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
- Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
- Ability to learn proper cutting techniques.
- Ability to operate beverage equipment, e.g., coffee maker.
- Willing to assist Steward/Dishwasher as needed.
Line Cook:
- 1-year Cooking experience or Culinary degree preferred.
- Train, support, and provide guidance to prep cooks and Stewards/Dishwashers.
- Good working knowledge of the fundamentals of broiler cooking.
- Good working knowledge of the fundamentals of sauté cooking.
- Good working knowledge of accepted standards of sanitation.
- Good working knowledge of proper cutting techniques.
- Good working knowledge of presentation and plating options.
- Must be able to function effectively and skillfully perform in an ala carte cooking environment.
Banquet Cook:
- 1-year Cooking experience in fast past, high volume environment or Culinary degree preferred
- Train, support, and provide guidance to Stewards/Dishwashers, Prep Cooks, and Line Cooks
- Strong working knowledge of the fundamentals of broiler cooking.
- Strong working knowledge of the fundamentals of sauté cooking.
- Strong working knowledge of accepted standards of sanitation.
- Strong working knowledge of proper cutting techniques.
- Advanced working knowledge of presentation and plating options.
- Must be able to function effectively and skillfully perform in an ala carte cooking environment.
- Must be able to function effectively in fast pace, high volume environment.
- Must be able to consistently reproduce identical plates.
- Must be able to understand timing as it pertains to preparation and execution.
- Must be able to understand business volume and adjust output to minimize waste

Qualifications
KNOWLEDGE, SKILLS & ABILITIES
- Hold a current Food Handler Card.
- Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
- Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to learn and follow recipes
PHYSICAL DEMANDS
- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
- Ability to perform duties within extreme temperature ranges.
- Ability to perform duties in confined spaces.
- Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.