Line Cook

Job Description Description:SUMMARYThe Line Cook is responsible for preparing and planning for lunch and dinner items. Maintains established quality standards. Knows all menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Is a pace setter, motivates team members and participates actively on developing work systems to increase quality and efficiency. This position is solely in the PM from 2pm to 10:30pmSalary: $20 to $24.00 per hour based on ExperienceESSENTIAL FUNCTIONSReport to work as scheduled.Be in uniform when clocking in at your scheduled start timeMaintain a clean and sanitary work areaPlace sanitizer bucket on work station, to be used between jobs to sanitizeCheck and report any equipment malfunctioning or failuresPrepare daily production listWork quickly and complete assignmentsResponsible for set-up of assigned work station and supervision of fellow employees stationsEnsure all products are of the best quality for serviceSet up work station ensuring all requirements are organized prior to the opening of the restaurantLine checks daily before service to ensure quality and readinessTake a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on dutyPrepare and plate menu items and special requestsSet up and serve functions according to Banquet Event ordersAnticipate business levels, plan and prep accordingly for the following dayStrictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followedMaintain professional atmosphere throughout the kitchenDaily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulationsReceive and check food items from requisition and/or orders and ensure items are properly stored.Assist in inventory counts and controlsMust be familiar with all kitchen equipment and machinery including safe operation and maintenanceAdhere to established safety standards and assist in preventing accidents by being aware of hazardous situationsSupervise and coach cooks below you by giving constructive feed backInform Chef on duty of any problems, concerns, inconsistencies or product shortagesRemain positive with co workers and guestsExpediting abilitiesPractice proper recycling procedures and kitchen energy managementControl waste, be aware of the costs attached to the area of responsibilityResponsible for proper closing procedures of assigned stationChecks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctlyClock out in uniform and leave property immediately after shiftActively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.Perform other duties as directed, developed or assigned.Requirements:QUALIFICATIONSRequiredMust be available to work the PM shift from 2pm to 10:30pmHigh School Diploma or Ged- EquivalencyMust be either a graduate from culinary school with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment.Ability to communicate in English with vendors, guests and staff to their understanding.Must be able to perform mathematical calculations including but not limited to conversion of recipesMust have current and up to date San Diego County food handlers cardMust be flexible in scheduling, including 3rd shift if neededMust have own cooking tools to perform assigned dutiesDedication to excellence with continued development of our hotel reputation.Desirable1 year prior Cook experience.Prior work experience in a 5 Star/5 Diamond Hotel.Stable work history.SKILLSRequiredAdvance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expeditingGarde Manger and baking skillsSupervisory skills, guide and coach cooks below you by giving constructive feedbackAbility to multi-taskKnowledge of kitchen terminologyKnowledge of products, uses and availability.DesirableKnowledge of current food trends.Ability to perform tasks under pressure and within tight time constraint.Strong organizational and problem solving skills.PHYSICAL DEMANDSFrequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.Constant need to perform the following physical activities: grasping, turning, finger dexterity.Occasional need to stand for long periods of time.Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach.Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipmentMust be in good physical condition able to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.Salary: $20 to $24.00 per hour based on Experience