Line Cook

Due to increased demand, Derailed at Hotel Nickel Plate is looking to augment its culinary staffing. We are looking for a Full Time evening person with Wednesday to Sunday availability. Interested persons please submit a resume online or apply in person.

Please, no phone calls.

Position Title: Line Cook

Reports To: Executive Chef

Department: Food and Beverage

Job Overview

The Line Cook works as part of the team and is responsible for preparing and presenting all food items for restaurant and catered hotel events to provide an outstanding experience for all hotel guests. Safe Serve/Food Handler's Card required.

Duties and Responsibilities

· Ensure all items are prepared according to menu and meet all health code requirements

· Prepare foods of consistent quality according to the recipe, including all special requests.

· Set up workstations with all needed ingredients and cooking equipment

· Prepare ingredients to use in cooking (chopping and peeling vegetables, preparing sauces, cutting meat etc.)

· Adjusts thermostat controls to regulate temperature of ovens, boilers, grills, roasters and steam kettles

· Ensure that food comes out simultaneously, in high quality and in a timely fashion

· Comply with nutrition and sanitation regulations and safety standards

· Properly forecast food consumption based on occupancy making sure not to prepare beyond estimated needs

· Control food waste, loss and usage as directed. Read menu to estimate food requirements and orders food from suppliers

· Date all food containers and rotate as directed. Return all covered and dated perishable items to designated areas and stored at the proper temperature

· Responds promptly to customer needs, requests for service and assistance. Respond to special requests from guests

· Assist with cleaning programs as assigned

· Assist with the prep work of vegetables and condiments for the next shift

· Demonstrate accuracy and thoroughness; monitors own work to ensure quality

· Maintain cleanliness of storage rooms and kitchen area

· Meet productivity standards and complete work within a timely manner; complete tasks within approved budget and time

· Observes safety and security procedures; report potentially unsafe conditions; use chemicals and equipment properly

· Know and adhere to state and local health codes and ordinances

· Report any equipment problems to maintenance or supervisor immediately

· Perform other duties and special projects assigned by Management as assigned.

· Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

· Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

· Upon employment, all employees are required to fully comply with the hotel's rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination knowledge of skills and abilities

· Must be able to speak, read, write and understand the English language.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Must possess basic computational ability.

· Ability to read recipes and follow their instructions

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

· Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

· Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

· The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

· Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

· Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

· Requires manual dexterity to use and operate all necessary equipment.

· Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Requirements

High School or equivalent education is preferred.

Previous experience in kitchen preparation and cooking

Ability to obtain and/or maintain any government required licenses, certificates or permits.

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All employees must maintain a neat, clean and well-groomed appearance.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Full-time

Pay: From $19.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Work Location: In person