Line Cook - Port Saint Lucie, United States - Sandpiper Bay Resort

Description

Job Description

Job Summary:

An experienced cook who can accurately and efficiently cook meats, fish, vegetables, soup and other hot foods products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of foods and final platter preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu items.

Essential Duties & Responsibilities:

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Complete appropriate safety training and certifications to perform work tasks.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Communication

• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Provide assistance to coworkers, ensuring they understand their tasks.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

Guest Relations

• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.

Assists Management

• Coordinate tasks and work with other departments to ensure that the department runs efficiently.
• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Be able to reach, bend, stoop and frequently lift up to 40 pounds containers of food preparation, materials and equipment.
• May also require working in walk-in coolers & freezers.
• Be able to work in a standing position for long periods of time with risks of burns and cuts.

Skills

• Food preparation techniques and practices.
• Safely using kitchen tools and equipment and specialized safety testing and analysis tools.
• Performing general math calculations, and inventory and records management tasks.
• Reviewing production to identifying potential food safety hazards, and verifying compliance with state and federal regulations.
• Assessing and prioritizing multiple tasks, project and demands.
• Establishing and maintaining effective work relationships with co-workers and Front of the House Food Specialists.
• Promoting and enforcing safe work practices.
• Communicating effectively verbally and in writing.
• Have a good sense of taste and smell.
• Be able to work under pressure.

Job Function

• Prepares a variety of meats, seafood, poultry, vegetables and other food items using standardized recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served from his station.
• Knows and complies consistently with our standards portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion size and recipe specifications.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating.
• Follows proper platter presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Complete required tasks within assigned time frames.
• Tracks and reports any food waste.
• Assists in food prep assignments during off-peak periods as needed.
• Open and/or close the kitchen properly and follows the closing checklist for kitchen station.
• Assists others in closing the kitchen.
• Creative recycling of foods, and help with any other projects as assigned by the Chef de Partie.
• If food is returned for any reason, correct the problem and return to the Chef de Partie.
• Attends all scheduled employee meetings and bring suggestions for improvement.
• Performs other related duties as assigned by the Chef de Partie.
• Maintains absolute confidentiality of work related issues, records and information.
• Be a team player.

Non-Essential Functions:

• To assist in cross-training employees and train new employees in their positions on the service line.
• To assist the Sous Chef in maintaining standards of quality and appearance on the front line.

Skills and Abilities:

• A minimum of 2 years experience as a line cook work in a 4 star or higher rated restaurant
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
• Requires an ability to work as a team member and an ability to communicate with kitchen staff.

Education:

• High School Diploma/Equivalent Certificate
• Certification of Culinary Training or Apprenticeship

Additional Responsibilities:

• Any other duties assigned by Supervisor