PM Line Cook
Responsible for producing and providing premier food items to compliment the hotel’s restaurants while providing quality service to guests and visitors in a courteous and friendly manner and maintaining or exceeding the high standards of the hotel.
Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification. Essential duties and responsibilities may include, but are not limited to, the following:
- Prepares and cooks all dishes by following recipes and guest requests.
- Understands food allergies and how to modify a dish to meet additional allergies.
- Creates and develops new menu items for tasting.
- Demonstrates proper procedures to staff as required.
- Ensures the proper presentation of plating each menu item that will be served.
- Assists in the development and creation of menus to maintain or exceed established criteria, paying special attention to seasonal availability.
- Stores leftover food appropriately, inventories and maintains stocks of food and supplies; receives food and supplies, unpacks and stores in the appropriate location.
- Utilizes proper FIFO rotation, as well as dating and labeling of production made. Inventories and plans for large orders or special occasions.
- Communicates to supervisor the need for additional staff for large groups or events.
- Ensures that all ingredients needed are ordered to the correct quantities, quality, and price, conduct regular stock checks/stock takes.
- Maintains currency in food industry and trade trends for the good of the establishment and the profession.
- Ensures that food preparation equipment, cooking and serving utensils and the kitchen work areas are orderly, clean, and sanitary.
- Reads and follows menus and recipes and computes basic mathematical calculations.
- Observes safety precautions required to protect hotel and guest property.
- Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
- Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
- Follows all checklists for prep, set up and breakdown.
Skills / Requirements
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or skill required.
Education and Experience:
High School Diploma/GED supplemented by formal coursework in culinary sciences; AND two (2) years of experience as a journey-level cook; OR an equivalent combination of education, training and experience.
Required Knowledge and Skills
- Principles, practices and techniques of the cooking trade.
- Food and beverage products, menus and promotions.
- Policies and procedures of the department.
- Principles, methods and equipment used in meal preparation in a restaurant setting.
- Safe work practices and sanitation related to food preparation and service.
- Inventory and record keeping principles and practices.
- Customer service principles and practices.
- Correct business English, including spelling, grammar and punctuation.
- Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.
- Efficiently and effectively performing cooking duties.
- Focusing on quests and provision of quality customer service.
- Making accurate arithmetic calculations.
- Reading, understanding and following recipes and oral and written directions.
- Maintaining appropriate inventory of supplies and materials.
- Training others in work processes, recipes and procedures.
- Organizing own work, setting priorities and meeting critical deadlines.
- Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
- Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Mobility to work in a food service setting, use standard kitchen equipment; stamina to stand for extended periods of time; strength to lift and carry up to 50 pounds; vision to read printed materials and computer screen; dexterity to utilize computer equipment; hearing and speech to communicate in person or over the telephone.
Job Status: Full Time,Part Time,Seasonal