Line Cook

The Line Cook is responsible for preparing and cooking a variety of menu items according to established recipes and quality standards. This role encompasses tasks across various kitchen stations, including Fry Station, Grill Station, Saute Station, and Prep Station. Duties include roasting, grilling, sauteing, frying, and preparing sauces, gravies, and other food items as required. The Line Cook ensures the cleanliness and organization of their workstation, adheres to food safety and sanitation guidelines, and assists in food transfers to banquets, break rooms, or buffet lines when necessary. The Line Cook is a versatile position designed to support the efficient operation of the kitchen across all areas.

Key Responsibilities:
oCoordinate with the Sous Chef regarding assigned duties to ensure all guests receive superior service
oMaintain proper stock levels by coordinating with Purchasing and Storeroom departments
oPrepare a variety of dishes including roasts, mother sauces, grilled or sauteed items, and seasoned foods
oEnsure stations are clean and inventory shelves and refrigerators are stocked daily.
oUtilize time efficiently to minimize labor costs
oMaintain a good working relationship with all restaurant staff
oUnderstand and implement FIFO (First In, First Out) practices
oExhibit excellent personal hygiene habits
oBe available and prepared to work scheduled 8-hour shifts, including mornings and evenings, holidays, and weekends
oPerform other duties as assigned by management
oAdhere to safety and security procedures in coordination with the Security department

Minimum Education:
oHigh School diploma or equivalent

Minimum Experience:
oAt least two years of restaurant or kitchen cooking experience
oRequired to have a valid Food Handlers Certification or ServSafe Certification

Skills/Abilities:
oStrong interpersonal and oral communication skills
oAbility to understand food preparation techniques and menus
oProfessional appearance and polite demeanor
oAbility to handle stress and possess strong organizational and problem-solving skills
oIntegrity, honesty, and a cooperative attitude towards job responsibilities and colleagues
oProficiency in knife skills and other kitchen equipment
oAbility to follow recipes accurately and consistently
oStrong attention to detail, ensuring high standards of food presentation and quality
oAbility to work quickly and efficiently under pressure in a fast-paced kitchen environment
oCapability to multitask and manage multiple orders simultaneously
oFamiliarity with banquet and high-volume kitchen operations
oKnowledge of food safety and sanitation regulations

Benefits:
oCompetitive union hourly wage
oEligible employees can have access to comprehensive benefits package including health, vision, dental
oUniforms
o401(k) retirement savings plan to secure your future
oEligible Employees can participate in the Union Pension
oOpportunities for professional growth and advancement within the hotel
oWork in a supportive and dynamic environment that fosters professional and personal development

Application Process:

Interested candidates can apply online or apply in person at the Hotel Captain Cook HR office. HR Office hours are Monday through Friday, 8am-4pm.

Candidates must successfully pass a background check and drug screening.

The Hotel Captain Cook is an Equal Opportunity Employer.