Line Cook

Department: Food & Beverage

Reporting to: Kitchen Management, Property Chef, and Director of Food and Beverage

Job Purpose

Responsible for setting up a station (mise-en-place) efficiently and timely while cooking orders as they come in. Prepare dishes to the standards established by the Property Chef and/or Director of Food & Beverage. Properly wrap up, label, and store all mise-en-place after the shift is finished per Department of Health standards. Clean and sanitize station thoroughly when shift is finished, leave work ready for next team.

Duties & Responsibilities

• Must know how to cook to the correct temperature
• Must know how to properly sharpen a knife
• Must be familiarized with all necessary menus
• Must organize time efficiently in order to be set up accordingly
• Must keep stations organized based on Chef’s discretion
• Must properly shelve and rotate all products according to F.I.F.O (first in first out)
• Must properly label and cover all food at appropriate temperatures
• Must remain focused and calm under pressure and always have a good attitude and act professionally; must respond to constructive criticism
• Must be able to adapt to business levels, including staying busy during slow times
• Must be able to prepare all dishes to the standards established by the Hotel
• Communicates with Chefs to ensure that food goes into the window at the same time to complete the table’s order
• Pays attention to calls and responds by repeating the order
• Assists fellow cooks during busy times
• Responds immediately when asked to do something by the Property Chef/Kitchen Lead
• Is always punctual and in complete uniform when starting a shift
• Must be properly groomed according to handbook standards
• Maintains a clean and sanitary workstation
• Always has a red sanitation bucket with sanitizer by the station
• Always inspects and tastes everything on the station to ensure freshness and ensures that the seasoning and flavor are perfect and consistent in everything prepared
• Must always keep knives sharp
• Helps to clean, consolidate, and organize all coolers and freezers as directed by Property Chef/Kitchen Lead
• Communicates if items are running low or are no longer available (par levels)
• Communicates if orders were made wrong or sent to the kitchen incorrectly
• Communicates if they cannot keep up with the orders coming in or if the items are going to be made outside of the ‘expected’ time
• Provides a level of service consistent with established standards in every aspect
• Performs other duties as requested by the manager, including cleaning and stewarding tasks

Qualifications & Requirements

• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, personal hygiene standards, and expectations per SOPs as well as all COVID-related hygiene protocol
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings when scheduled
• Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Willingness to learn and adapt

Physical Requirements

• Able to move and traverse workspace for a minimum period of 8 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands
• Able to remain in a stationary position for extended periods of time
• Must work with sharp objects in a safe manner
• Able to be exposed to hot and cold temperature extremes

Desirable

• Multi-lingual
• Previous work experience in a similar area
• NY Food Handler Certificate
• Have advanced knife skills