Line Cook

LINE COOK

ACCOUNTABILTY:

As a Line Cook, you will be responsible for preparing and cooking a wide range of dishes, from appetizers to entrees. You will work in a fast-paced kitchen environment, ensuring that all dishes are prepared to the highest quality and presentation standards.

REPORTS TO AND IS SERVED BY:

Food and Beverage Supervisor or General Manager

WHAT TO EXPECT

Food Preparation: Prepare ingredients for cooking, including chopping, slicing, and marinating, following recipes and kitchen guidelines.

Cooking: Cook and prepare a variety of dishes, such as appetizers, entrees, and desserts, ensuring proper portion control and presentation.

Station Management: Manage a specific station (e.g., grill, sauté, or pantry) during service, including cooking, plating, and maintaining cleanliness.

Quality Control: Monitor the quality of ingredients and finished dishes, ensuring they meet the restaurant's standards for taste, presentation, and safety.

Timing: Coordinate the timing of multiple orders to ensure all dishes are served simultaneously, maintaining an efficient and smooth kitchen operation.

Cleanliness: Maintain a clean and organized workspace, including following food safety and sanitation guidelines.

Inventory Control: Keep track of ingredient levels, notify the kitchen manager of any low inventory, and assist in receiving and storing deliveries.

Collaboration: Work closely with other kitchen staff to ensure a cohesive and successful kitchen team.

Adaptability: Be prepared to work in a fast-paced and high-pressure kitchen environment, while maintaining composure and efficiency.

Compliance: Adhere to all safety and sanitation guidelines, as well as restaurant policies.

Other duties as assigned and supporting other departments when required.

Attend and participate in all property or department meetings as requested.

Obtain any required certifications necessary.

HELD ACCOUNTABLE TO

Build Brand standards, maintain food safety policies and procedures, guest satisfaction, maintain a clean and welcoming environment, and support operations.

SOFT SKILLS

CHARACTERISTICS: Agreeable, patient, stable, self-confident, analytical, drives change, methodical.

CORE COMPETENCIES: Decision quality, functional/technical skills, drive for results, organization, and planning.

MINDSET: Entrepreneurial and infinite mindset, which prioritizes both personal and professional growth.

HARD SKILLS

EDUCATION AND EXPERIENCE:

Food Handlers Certificate is required.

Safe Serving Certificate is required.

Must be able to operate commercial dish machine, vacuum, carpet cleaner, and similar commercial equipment used to maintain the hotel.

Be familiar with or capable of learning the computer systems and electronic machines used to carry out the tasks of this position.

PHYSICAL DEMANDS: Lift, carry, push, and pull up to 50 lbs.

TRAVEL: NA

POSITION: On-site work at the hotel property.

Benefits of working at Historic Park Inn Hotel

• Paid Onboarding
• Paid Training
• 401k plan with Safe Harbor Match
• eligible for the first open enrollment after 90 days
• Paid Holidays for holidays worked (double time!)
• Hotel room discounts
• Opportunities for career progression
• A thriving culture that provides genuine hospitality
• The ability to own and empower your work
• Join a great team of like-minded individuals who work hard and smart at the same time

If you are a full-time employee, you will also receive these benefits in addition to the amazing benefits above:

• Health and Dental through Wellmark Blue Cross Blue Shield and Vision through Avesis anywhere from a single to a family policy (eligible the first of the month following 60 days of employment)
• Paid vacation and sick leave