Line Cook Job

BASIC PURPOSE:
To provide high quality and consistent culinary offerings to hotel guest and clients. To work closely with the Executive Chef to maintain a clean and safe working environment, and to assist with all F & B functions as needed and directed by management.

ESSENTIAL FUNCTIONS:
Preparation and presentation of all food in the hotel in a safe, sanitary manner.
Have a working knowledge of all kitchen equipment and sanitation expectations.
Utilize time wisely, cleaning and prepping for service times.
Adhere to all recipes and menu item execution with consistency, taking pride in the product.
Ensure proper plating and display of all food items.
Perform special projects and other responsibilities as assigned by Executive Chef or Supervisor.
When needed, assist other employees with any tasks as requested by a supervisor or manager.
Knowledge and Skills:

Education: High School education or equivalent

Experience: Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).

Skills and Abilities:
Basic knowledge of cooking and the practices and procedures of a kitchen
Ability to problem solve in a hectic environment to ensure maximum efficiency
Ability to understand recipes, ingredient listings, plating and presentation
Ability to work as a team member and an ability to communicate clearly and concisely with kitchen and wait staff.

No. of employees supervised:
None

Travel required:
None

Hours Required:
Forty to fifty hours over a five day period (if hired as a full-time employee)

ENVIRONMENT
Physical Job Requirements

Lifting/Pushing/Pulling/Carrying
Position requires daily and frequent lifting, pushing, pulling and carrying of supplies

Bending/Kneeling
Position requires daily and frequent bending and kneeling to retrieve supplies, operate lower ovens, and perform any number of tasks associated with kitchen work, including clean-up requirements

Mobility
Total mobility is required, with continuous movement throughout the kitchen/hotel required

Continuous Standing/Walking
Position requires continuous and daily standing and walking during the course of a full shift

Climbing Stairs:
Position may necessitate the climbing of stairs

Driving
No Driving Required

Work Environment
Position generally requires inside work only, often in a hot and hectic environment
Position may require outside and/or community involvement at the request of the General Manager or Executive Chef which may then require working in extreme hot or cold temperatures.

Hearing/Vision/Speech:
One-on-one communication with guests, supervisors, and line staff is critical
Must be able to receive, understand, and give direction
Must be able to hear all kitchen timers and alarms
Must have excellent verbal and written skills

Chemicals/Agents:
Grease cutters, abrasive cleaners and basic kitchen cleaners and disinfectants will be used on a daily basis

Protective Clothing Type:
Basic kitchen apparel, including non-slip shoes and appropriate cook/chef outerwear may be required

Equipment Operation
Positions requires the efficient, frequent and daily use of knives, ovens, fryers, choppers, food processors and other basic kitchen utensils and equipment.

Hotel and Conference Center in Southwest Atlanta