Summary of Position:
The Line Cook is responsible for preparing and cooking a variety of menu items according to established recipes and quality standards. This role encompasses tasks across various kitchen stations, including Fry Station, Grill Station, Sauté Station, and Prep Station. Duties include roasting, grilling, sautéing, frying, and preparing sauces, gravies, and other food items as required. The Line Cook ensures the cleanliness and organization of their workstation, adheres to food safety and sanitation guidelines, and assists in food transfers to banquets, break rooms, or buffet lines when necessary. The Line Cook is a versatile position designed to support the efficient operation of the kitchen across all areas.
Key Responsibilities:
o Coordinate with the Sous Chef regarding assigned duties to ensure all guests receive superior service
o Maintain proper stock levels by coordinating with Purchasing and Storeroom departments
o Prepare a variety of dishes including roasts, mother sauces, grilled or sautéed items, and seasoned foods
o Ensure stations are clean and inventory shelves and refrigerators are stocked daily.
o Utilize time efficiently to minimize labor costs
o Maintain a good working relationship with all restaurant staff
o Understand and implement FIFO (First In, First Out) practices
o Exhibit excellent personal hygiene habits
o Be available and prepared to work scheduled 8-hour shifts, including mornings and evenings, holidays, and weekends
o Perform other duties as assigned by management
o Adhere to safety and security procedures in coordination with the Security department
Minimum Education:
o High School diploma or equivalent
Minimum Experience:
o At least two years of restaurant or kitchen cooking experience
o Required to have a valid Food Handler’s Certification or ServSafe Certification
Skills/Abilities:
o Strong interpersonal and oral communication skills
o Ability to understand food preparation techniques and menus
o Professional appearance and polite demeanor
o Ability to handle stress and possess strong organizational and problem-solving skills
o Integrity, honesty, and a cooperative attitude towards job responsibilities and colleagues
o Proficiency in knife skills and other kitchen equipment
o Ability to follow recipes accurately and consistently
o Strong attention to detail, ensuring high standards of food presentation and quality
o Ability to work quickly and efficiently under pressure in a fast-paced kitchen environment
o Capability to multitask and manage multiple orders simultaneously
o Familiarity with banquet and high-volume kitchen operations
o Knowledge of food safety and sanitation regulations
Benefits:
o Competitive union hourly wage
o Eligible employees can have access to comprehensive benefits package including health, vision, dental
o Uniforms
o 401(k) retirement savings plan to secure your future
o Eligible Employees can participate in the Union Pension
o Opportunities for professional growth and advancement within the hotel
o Work in a supportive and dynamic environment that fosters professional and personal development
Application Process:
Interested candidates can apply online or apply in person at the Hotel Captain Cook HR office. HR Office hours are Monday through Friday, 8am-4pm.
Candidates must successfully pass a background check and drug screening.
The Hotel Captain Cook is an Equal Opportunity Employer.
Principals only. Recruiters, please don't contact this job poster.