Line Cook-Hilton Garden Inn Downtown Detroit - Spire Hospitality

Description

Job Description

Role and Responsibilities
A Line Cook is primarily responsible for being empowered of meeting and maintaining guest satisfaction by creating peerless experiences from the moment the guest walks into the dining area, providing a visual and palatable experience that will not be forgotten or mistaken.

• Provide our guests with the best in service, courtesy, and care by responding promptly to guest requests, assistance, directions, and other amenities or information to ensure overall satisfaction and repeat business.
• Attend pre-shift meetings to learn daily particulars, including guest and hotel expectations, to ensure consistency.
• Your passion for service will be reflected by how you set up and work the line station for breakfast or Dinner. Prepare all food items and orders according to recipes and ingredients for all restaurants/outlets and banquets. Place orders in the appropriate transportation unit or expo window for pick up.
• Department keys must be signed in and out every shift. Maintain spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Monitor food, produce, and cooking supply levels. Prepare order requisition for food items and supplies. Ensure prepared products are available, stored, or refrigerated.
• Keep the floors dry and clean to avoid slip/fall accidents. Ensure cleanliness and sanitation of kitchen, refrigerators, freezers, etc., by using company-approved cleaning agents while adhering to cleaning procedures and instructions for the use of the cleaning agents. Follow all policy, procedures, and service standards and maintain proper use and cleanliness of all kitchen equipment and closets/storage areas.
• Use a daily checklist to complete projects.
• Ensure guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels. All team members are responsible for turning in all items found to the hotel's Lost & Found Department immediately.
• Ensuring guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels. All team members are responsible for turning in all items found to the hotel's Lost & Found Department immediately.
• Provide instruction and guidance for guest's and team member's safety in fire or other emergencies.
• Report all suspicious persons or activities, hazardous conditions, etc., to Safety/Security Department.
• Other duties as assigned.

Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills, and abilities and explain and demonstrate that he/she/ They/can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to apply Dept. of Health Food Sanitation Reg. requirements and OSHA hazardous chemical standards, including chemical cleaning agents, operation of various industrial equipment. Understanding of information such as food and chemical safety labels and instructions.
• Ability to obtain any government-required licenses or certificates.
• Sufficient manual dexterity of hands to use and operate all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc.
• Ability to grasp, lift and carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. at a time, continuously.
• Ability to lift, carry, push, or pull heavy loads and stand for extended periods. May require lifting bags/boxes (baking, paper, or cleaning products) weighing up to 50 lbs.
• Ability to perform duties in confined spaces and within extreme temperature ranges and work entire shift standing and moving about in the kitchen area, working knowledge of cooking standard recipes and food products associated with same.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts, and portion sizes.

Physical Demands /Work Environment:
The physical demands and work environment characteristics described here represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Other Expectations:

• Due to the seasonal nature of the hospitality industry, team members may be required to work varying schedules to reflect the hotel's business needs. This includes nights, weekends, and/or holidays. Regular attendance in conformance with the standards is essential to the successful performance of this position. Irregular attendance may be subject to disciplinary action up to and including severing employment. Overtime may be required due to business demand.
• To ensure a safe and healthy working environment, all team members are required to comply with health and safety standards, regulations, and procedures and take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties; training will be provided.

Qualifications:

• Any combination of education and experience that provides the required knowledge, skills, and abilities.
• Completion of Culinary or Apprenticeship Program Preferred.
• Cook experience in a similar role, size of operation required, hotel experience preferred.
• Food Handlers Certification required.
• CPR Certification required, First Aide training, and AED Certification preferred. Tuberculosis clearance certification (CA) required.
• Given that our guests visit our hotels from all regions of the world, additional/multilingual ability is preferred to provide a personalized experience to our guests.

BENEFITS:

Complete benefits package including medical, dental, vision, telemedicine, 401k, paid time off, life/disability insurance, indemnity plans, and a host of other voluntary options. We also offer Hilton Hotel Discounts and 8 paid holidays for full time team members.

Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplements are available using the following links: EEOC is the Law Poster ) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement )

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c)