Line Cook

Job Title: Line Cook Department: Kitchen/ Food & Beverage Reports To: Restaurant Manager SCOPE: Responsible for learning and demonstrating proficiency and consistency of food production, maintaining and improving the Williams Fell standards of quality in every aspect of preparation and ware-washing.

RESPONSIBILITIES

O perate kitchen equipment such as fryers, ovens, stoves, mixers and addition equipment. Prepare simple dishes, dressings and foods according to directions. Prepare foods for cooking and assist others as instructed. Check for adequate supply of foods and seasonings. Understands production/ prep scheduling, creates and/or follows production charts Strategic prep production to incur minimal waste and maintain clean food preparation areas.

Demonstrates safe food handling procedures (labeling, dating, rotating) General cleaning of kitchen area and operating the ware-washing equipment Uses time productively, organized and combines trips, well planned Knows how to safely operate and clean all kitchen equipment Completes daily checklists and inspection logs Complies with portion sizes, quality standards, garnishes, as trained and educates others to enforce same standards Makes effective thoughtful decisions and accepts responsibility for them Resolves guest complaints to the satisfaction of the guest; responds promptly to any guest request for service.

Arrives at work in a timely fashion in accordance with the posted schedule. Abides by established uniform guidelines with proper clean uniform, wearing both a hat or hair net and work shoes Maintains a “can do” and a “guests first” attitude at all times. Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations Attends scheduled training sessions within the hotel as dictated by the brand and the hotel management.

Must be able to read and understand English to comply with functions directions.

QUALIFICATIONS

Education/Experience: High School Diploma or Equivalent Minimum 1 year cooking experience at a restaurant or hotel Skills : Computer literacy Hospitality/Interpersonal skills Ability to multi-task English language proficiency Strong organizational & Prioritizing skills Ability to work under high levels of stress, mental and physical Mathematics skills for measurements and calculations for recipes Knife skills, beneficial Food safety certified, a plus Physical Job Requirements: Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc.

Continual standing Continuous motion Working with extreme temperatures (freezer, direct heat) Environment: Hearing: must be able to hear server requests Vision: must be able to check food for accuracy and wholesomeness Speech: must be able to communicate to servers and management any situations that require attention Literacy: must be able to read tickets and Banquet Event Orders Equipment: Slicer, grill, oven range, convection oven, induction units, fryer, griddle, broiler, heat lamp, blender, food processor, ticket printer, knives, steam table, refrigeration units, mandolin, etc.

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