Line Cook

We have a part-time opening for a Line Cook.

Must be able to work various shifts per week and be available weekdays and weekends.

• Be authorized to work in the United States.
• Background check required.

Sam Houston Hotel

JOB DESCRIPTION:     Line Cook

Job Title: Line Cook

Department: Food and Beverage

Reports To: Director of Food and Beverage/F&B Manager

Primary Purpose -

Responsible for the set-up and preparation of all breakfast, lunch and dinner items served from the line.

Essential Functions -

• See that all food prepared is of consistently high quality and that portions are consistently controlled within Curio by Hilton standards
• Take inventory of all items required for station set-up and determine those items that need to be prepared.
• Set-up and see that stations are ready to serve fifteen (15) minutes prior to service time for all scheduled meal periods.
• Make sure that all food is of the highest possible quality before leaving the window.
• Keep all food items for the line properly covered, dated and rotated to ensure proper quality control and little wastage.
• Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
• Maintain high standards of quality and appearance of all food prepared and served.
• Follow “clean as you work” policy and accident prevention procedures at all times.
• Report to work in uniform at posted scheduled times.
• Keep uniform clean at all times.
• Attend all food and beverage department employee meetings.
• At the end of the shift, clean entire station, including reach-ins, walk-ins, shelves other kitchen equipment and tools. All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked. Check-out with supervisor.
• Be able to change from accustomed shift to meet business demands.
• Clean any kitchen equipment used immediately following use.
• Clean entire station, including all reach-ins and shelves, at the end of the shift.
• Inform supervisor of any items that were unfinished before service.
• Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.
• Follow all safety procedures for operating and cleaning all machinery at all times.
• Keep par stocks at proper levels. Increase or decrease production as necessary.
• Inform management of any problems concerning food quality or production control.
• Keep walk-in organized at all times.
• Must be able to work holidays and weekends.
• Perform other duties as assigned.
• Keep par stocks at proper levels. Increase or decrease production as necessary.
• Inform management of any problems concerning food quality or production control.

Required Qualifications:

• Present a positive, professional image.
• Must be self-motivated and customer service oriented.
• Strong interpersonal as well as written and oral communication skills.
• Reliable and predictable attendance.
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Must be able to frequently stand, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, and walk.
• Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects.
• The employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock. The noise level in the work environment is usually loud.