POSITION SUMMARY

This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.

DUTIES AND RESPONSIBILITIES

• Maintain cleanliness, sanitation and organization of assigned work areas.
• Leads by example and masters both the hot and cold food item production.
• Assists and occasionally leads the plate up process and ensures quality.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Inspects presentation quality and expedites the line as needed.
• Must be able to read recipes and follow measurement instructions accurately.
• Prepare all menu items following recipes and yield guide.
• Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests.
• Must be able to communicate effectively with all team members.
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Head Cook before leaving.
• Other duties as assigned.

QUALIFICATIONS FOR Line Cook III; lesser experience accepted for Line Cook I or II

• Three years of training or previous experience required.
• A minimum formal education of a high school diploma.
• Should have any required certification to Handle Food.
• Excellent customer service focus and communication skills.
• Should be able to read, speak and write in English; Bilingual Spanish is a plus.
• Able to work flexible hours.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS

• Regularly exposed to wet or slippery conditions; Safety shoes must be worn
• Regularly exposed to heat
• Must be able to lift and/or move 50 pounds
• Must be able to walk, stand, and navigate kitchen, walk-in fridge/freezer, and in close proximity to others
• Must be able use hands to handle or feel and reach with hands and arms
• Must be able to stoop, kneel, crouch, or crawl

TOOLS AND EQUIPMENT

• Stove/oven; pots/pans
• Knives
• Moving mechanical equipment
• Prep line
• Banquet equipment
• Dish tank and commercial dish washer

DEPARTMENT: Conference Center

REPORTS TO: Director of Food and Beverage

DIRECT REPORTS: None

STATUS: Non-Exempt, Full-time Regular

SALARY RANGE: $14.00 - $20.00

GENERAL BENEFITS: M/D/V, 401(k), EAP, Life Insurance, Bonus potential, Wellness Bonus/Ski Pass; See Benefit Summary for full list. Benefits may be subject to generally applicable eligibility, waiting period, or other requirements and conditions.

This Job Description in no way states that these are the only duties of an employee in this position. The employee is required to comply with all instructions and other related duties requested by his or her manager. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.