OWATC Jobs

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JOB SUMMARY: Line Cooks will work at a variety of stations in a high-volume kitchen environment. They are responsible for creating an exceptional culinary experience for guests though preparation, cooking, and food presentation. They may be asked to lead the kitchen staff during the shift.

Must adhere to all sanitation regulations and requirements, also responsible for the correct handling and preparation of all food items and equipment.

RESPONSIBILITIES:

• Works in the designated station as directed.
• Able to organize the assigned work area and efficiently put away orders.
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like ovens, stoves, grills, microwaves, and fryers.
• Able to produce quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are always stored properly in the correct location at the appropriate levels.
• Communicate any assistance needed during busy periods and report any incidents to the * Sous Chef to ensure optimum service to guests.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food to the hotel’s standards.
• 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.
• Assists in providing on the job training & development of new cooks.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

REQUIREMENTS:

• Must be able to stand and walk for prolonged periods of time.
• Ability to lift, push, pull or carry up to 30 lbs. independently.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate, read and write clearly and effectively.

QUALIFICATIONS:

• High school education or diploma in culinary
• Basic computer skills and familiar with inventory systems
• One to five years of minimum experience in a high-volume kitchen or full-service hotel highly desired.