The Line Cook is responsible for meal preparation and assigned kitchen duties. Work hours and days vary as dictated by business needs and may include weekends and holidays.

JOB DUTIES

• Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
• Understand food cost and portion control without sacrificing quality.
• Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
• Accommodate guests’ special requests.
• Maintain clean work area, practicing “clean as you go” policy.
• Assist with inventory, ordering and receiving of all Food & Beverage items as directed.
• Assist with any reports as required (inventory, food costs, beverage costs, etc.)
• Maintain sanitation and safety standards with anyone entering the kitchen area.
• Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.
• Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
• Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
• Watch for safety hazards and report them immediately to your Department Supervisor.

MINIMUM REQUIREMENTS

• High school graduate or equivalent.
• Minimum one year hospitality or restaurant food service experience required.
• Must be able to read tickets
• Able to work with little or no supervision.
• Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.