Line Cook

LINE COOK (16-0493)

POSITION OVERVIEW

Work effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to preparation, cooking and garnishing of food for events or outlets in accordance with property standards, recipes and adhering to all food safety and sanitation regulations.

QUALIFICATIONS & SKILLS

REQUIRED:

• Previous culinary experience in a similar position and ability to execute advanced culinary duties and responsibilities outlined above.
• Excellent communication and listening skills. Ability to clearly and effectively communicate in English with service team. Ability to speak effectively before groups of customers or team members and ability to respond to and creatively resolve guest inquiries and complaints.
• Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), operating and maintenance instructions and procedure manuals.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to compute basic mathematical calculations.
• Excellent customer service skills.
• Ability to follow directions and work in a team environment.
• Ability to remain flexible and adaptable.
• Must possess a high quality, detailed and service work ethic.
• Ability to work in a fast-paced environment.
• Ability to follow all safety regulations and property standards.
• Ability to follow all food and safety regulations and property standards.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Ability to lift and/or move up to 25 pounds frequently and 50 pounds occasionally. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• While performing the duties of this job, the team member is regularly required to stand; use hands/fingers; to grasp, perform fine manipulation, handle, or feel objects, reach with hands and arms; talk; hear and smell. The team member is frequently required to walk, kneel, or crouch; reach above shoulder level and must possess the ability to stand for long periods (more than 8 hours). May be exposed to extreme temperatures, dust, dampness, height and moving machinery.
• The performance of this position may occasionally require the use of personal protective equipment.
• Flexibility to meet the demands of a 24-hour operation. Due to the nature of the hospitality industry, team members may be required to work varying schedules, including holidays and weekends to accommodate the business and demands of the property.

PREFERRED:

• Culinary arts education, certification or degree.
• Food Handling Certificate

LINE COOK (16-0493)

POSITION OVERVIEW

Work effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to preparation, cooking and garnishing of food for events or outlets in accordance with property standards, recipes and adhering to all food safety and sanitation regulations.

QUALIFICATIONS & SKILLS

REQUIRED:

• Previous culinary experience in a similar position and ability to execute advanced culinary duties and responsibilities outlined above.
• Excellent communication and listening skills. Ability to clearly and effectively communicate in English with service team. Ability to speak effectively before groups of customers or team members and ability to respond to and creatively resolve guest inquiries and complaints.
• Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), operating and maintenance instructions and procedure manuals.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to compute basic mathematical calculations.
• Excellent customer service skills.
• Ability to follow directions and work in a team environment.
• Ability to remain flexible and adaptable.
• Must possess a high quality, detailed and service work ethic.
• Ability to work in a fast-paced environment.
• Ability to follow all safety regulations and property standards.
• Ability to follow all food and safety regulations and property standards.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Ability to lift and/or move up to 25 pounds frequently and 50 pounds occasionally. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• While performing the duties of this job, the team member is regularly required to stand; use hands/fingers; to grasp, perform fine manipulation, handle, or feel objects, reach with hands and arms; talk; hear and smell. The team member is frequently required to walk, kneel, or crouch; reach above shoulder level and must possess the ability to stand for long periods (more than 8 hours). May be exposed to extreme temperatures, dust, dampness, height and moving machinery.
• The performance of this position may occasionally require the use of personal protective equipment.
• Flexibility to meet the demands of a 24-hour operation. Due to the nature of the hospitality industry, team members may be required to work varying schedules, including holidays and weekends to accommodate the business and demands of the property.

PREFERRED:

• Culinary arts education, certification or degree.
• Food Handling Certificate