Line Cook (Local 26 UNITE/HERE)

Responsible for maintaining, setting up, food production and

quality control of all meat, fish, fowl and other food items prepared on

the front line station. ESSENTIAL JOB FUNCTIONS This description is a

summary of primary responsibilities and qualifications. The job

description is not intended to include all duties or qualifications that

may be required now or in the future. The Hotel operates 24 hours a day

and 7 days a week, so operational demands require variations in shift

days, starting times, and hours worked in a week. Prepares daily

preparation lists for production. Reads and employs math skills to

follow recipes. Prepares all broiled and sauted food items according to

standard recipes and as specified on guest check, to ensure consistency

of product; requires transportation of heavy food products. Visually

inspects, selects, and uses only food items of the highest standard in

the preparation of all menu items. Checks and controls the proper

storage of product, checking on portion control, especially in specific

cuts of meat, to maintain quality product. Keeps all refrigeration,

equipment, and storage and working areas in clean, working condition in

order to comply with health department regulations. Maintain all logs,

cooling, heating, and temperature. Adheres to all company policies and

procedures. Follows safety and security procedures and rules. Knows

department fire prevention and emergency procedures. Utilizes protective

equipment. Reports unsafe conditions to management. Reports accidents,

injuries, near-misses, property damage or loss to management. Provides

for a safe work environment by following all safety and security

procedures and rules. All team members must maintain a neat, clean and

well groomed appearance. (Specific standards outlined in team member

handbook). Perform any related duties as requested by management.

Assists other Kitchen Personnel when need. KNOWLEDGE, SKILLS & ABILITIES

Hold a current Food Handler Card. 3 years hot line cooking experience

preferred. Must have basic knowledge of food and beverage preparations,

service standards, guest relations and etiquette. Good working knowledge

of the fundamentals of broiler cooking. Good working knowledge of the

fundamentals of saut cooking. Good working knowledge of accepted

standards of sanitation. Knowledge of operating all kitchen equipment,

i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic

mathematical skills necessary to understand recipes, measurements,

requisition amounts and portion sizes. Basic knowledge of the English

language sufficient to understand inquiries from team members and

communicate simple instructions. Ability to comprehend and apply written

product labeling instructions to enable the safe application of products

and processes within the hotel. Ability to operate beverage equipment,

e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or

carry, or otherwise, move or push goods on a hand cart/truck weighing a

maximum of 100 lbs. Sufficient manual dexterity of hand in order to use

all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers,

etc Ability to perform duties within extreme temperature ranges. Ability

to perform duties in confined spaces. Frequent twisting, bending,

stooping, reaching, standing, walking, talking, hearing, seeing and

smiling. New Hire Rate: \$23.07 6 Month Rate: \$24.71 1 Year Rate:

\$32.95