- Be familiar with all menu items and times of offerings.
- Ensure proper timing of food preparation.
- Be familiar with a variety of the culinary field concepts, procedures, and preparation methods.
- Follow food preparation, presentation and proper service procedures.
- Inspect equipment before and after use, making sure everything is clean and in proper working order.
- Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer.
- Adhere to proper food storage practices, especially hot and cold meats, seafood and other high protein items.
- Assume responsibility for all food rotation and storage.
- Ensure that all items needed are in stock for service.
- Review prep list, check daily pars and maintain pars as necessary.
- Determine necessary preparation, freezer pull and line set up.
- Note any our-of-stock items or possible shortages.
- Prepare food of consistent quality by following recipe and production/portion standards, per check from servers.
- Practice conscious knowledge of food allergies and safety in preparation.
- Prepare food items that are able to be made ahead of time, making sure not to over-prepare estimated needs.
- Return all food items not used during shift to designated storage areas. Cover and date all perishables.
- Assist in correcting food cost, control of food waste, etc.
- Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron and flat top grill.
- Remain alert, friendly and able to get along with co-workers in a professional manner.
- Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close.
- Attend all scheduled meetings and training sessions.
- Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.
- Comply with all Hotel and HCH time and attendance policies.
- Comply with all Hotel and HCH uniform, dress code, and appearance standards.
- Ability to remain standing for 8 hours (or 100% of shift)
- Ability to frequently move and lift up to 80 lbs.
- Ability to walk the property and grounds on occasion.
- Ability to move up and down stairs regularly.
- Ability to bend frequently and repetitively during a shift.
- Ability to reach and lift overhead.
- Ability to remain bent over a sink/tub for an extended period of time.
- Ability to use repetitive manual dexterity.
- Ability to move quickly based on guest needs.
- Ability to frequently communicate and exchange accurate information effectively.
- Ability to read, write, understand and speak English.
- Automatic Dishwasher
- Chemical dispenser
- Basic Kitchen equipment
- Deep fryer
- Broiler/Salamander
- Oven/Stove
- Steamer and Steam Table
- Food Processor
- Meat slicer
- Flat Top grill
- Industrial Mixer
- Waffle Iron
- Hotel property with approximately __ guest rooms.
- Work will primarily take place in a kitchen environment.
- Group and solo work.
- Practice and observe all safety procedures.
- Interior of hotel, in all areas with exposure to extreme temperatures.
- Exterior of hotel with exposure to weather conditions.
- Exposure to various hazardous chemicals.
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Line Cook - Austin, United States - Downright Austin
Description
Job Description
Job DescriptionSalary:Line Cook Job Description
Job Title:
Line Cook
Responsible to:
General Manager/Executive Chef
Place of Work:
Downright Austin
Main Duties: To assist with all culinary preparation and cooking of food for both restaurant and banquet functions.
Essential Functions:
Essential Job Functions:
Technology and Equipment:
Working Environment:
Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.
