Restaurant Cook

Job Title:          Line Cook

Department:     Kitchen/Food & Beverage

Reports To:       Executive Chef

SCOPE:

Responsible for learning and demonstrating
proficiency and consistency of food production, maintaining and improving the
Cambria standards of quality in every aspect of preparation and ware-washing.

RESPONSIBILITIES:

• Operate kitchen equipment
       such as fryers, ovens, stoves, mixers and addition equipment.

• Prepare simple dishes,
       dressings and foods according to directions.

• Prepare foods for
       cooking and assist others as instructed.

• Check for adequate
       supply of foods and seasonings.

• Understands
  production/ prep scheduling, creates and/or follows production charts

• Strategic
  prep production to incur minimal waste and maintain clean food preparation
  areas.

• Demonstrates
  safe food handling procedures (labeling, dating, rotating)

• General
  cleaning of kitchen area and operating the ware-washing equipment

• Uses
  time productively, organized and combines trips, well planned

• Knows
  how to safely operate and clean all kitchen equipment

• Completes
  daily checklists and inspection logs

• Complies
  with portion sizes, quality standards, garnishes, as trained and educates
  others to enforce same standards

• Makes
  effective thoughtful decisions and accepts responsibility for them

• Resolves guest complaints to the satisfaction of
       the guest; responds promptly to any guest request for service.

• Arrives at work in a timely fashion in accordance
       with the posted schedule.

• Abides by established uniform
  guidelines with proper clean uniform, wearing both a hat or hair net and work
  shoes

• Maintains a “can do” and a “guests first”
       attitude at all times.

• Works as a member of the overall hotel team to
       ensure that each guest has an experience that exceeds their expectations

• Attends scheduled training sessions within the
       hotel as dictated by the brand and the hotel management.

• Must be able to read
       and understand English to comply with functions directions.

QUALIFICATIONS:

Education/Experience:       High School Diploma or Equivalent

Minimum 1 year
cooking experience at a restaurant or hotel

Skills:    

• Computer
  literacy

• Hospitality/Interpersonal
  skills

• Ability
  to multi-task

• English
  language proficiency

• Strong
  organizational & Prioritizing skills

• Ability
  to work under high levels of stress, mental and physical

• Mathematics skills for measurements and calculations for recipes

• Knife
  skills, beneficial

• Food
  safety certified, a plus

   

  Physical Job Requirements:

• Bending, lifting (up to 50 pounds),
  standing, heat, stairs, walking, heavy equipment, etc.

• Continual standing

• Continuous motion

• Working with extreme temperatures
  (freezer, direct heat)

   

  Environment:

• Hearing: must be able to hear
  server requests

• Vision: must be able to check food
  for accuracy and wholesomeness

• Speech: must be able to communicate
  to servers and management any situations that require attention

• Literacy: must be able to read
  tickets and Banquet Event Orders

   

  Equipment:

• Slicer, grill, oven range,
  convection oven, induction units, fryer, griddle, broiler, heat lamp, blender,
  food processor, ticket printer, knives, steam table, refrigeration units,
  mandolin, etc.