AM Line Cook-Hotel

Reports To: Executive Chef Department: KitchenClassification: Full Time Division: Hotel Food & BeverageJOB SUMMARY:The Line Cook is responsible for making food according to the restaurant orders, and per the Executive Chef's instructed recipes.POSITION AUTHORITY:The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below.POSITION GUIDELINES:Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives. The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities.ESSENTIAL FUNCTIONS:Receive orders from Restaurant Servers, and prepare the order in line with the Executive Chef's instructionMaintain appropriate sanitation of the line with Health Department, and Moody Gardens standardsAssist in all necessary preparation for buffet and operations of lineCheck all coolers at the beginning and end of shift and make sure they are all running at the right temperatureHandling fresh seafood with care; making sure it is iced down around the clockKeeping the line clean at all timesCheck the banquet function sheet every morningSetting the line for the next dayKeeping up with stock and alert Executive Chef if an item has run out or is running lowFollowing recipes at all timesAny and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody GardensEDUCATION/ EXPERIENCE REQUIREMENTS:High School diploma or equivalent required5 years prior experience in similar positionMust obtain TABC & Food Handlers Certification prior to beginning workREQUIRED SKILLS:Must be reliable and responsibleAbility to read, listen, and communicate in English both verbally and in writingBasic math skills to understand measurements, requisition amounts, and portion sizesAbility to operate kitchen appliances such as stoves, ovens, mixers, etc.Knowledge of accepted standards of sanitationPHYSICAL REQUIREMENTS:Ability to grasp, lift, carry, or otherwise move or push goods on a hand cart weighing up to 50 pounds regularlyAbility to perform duties in confined spacesAbility to remain on feet for long periods of timeAbility to perform duties within extreme temperature ranges