Seasonal Line Cook

Department: Food and Beverage

Reports to: Sous Chef and/or Line Supervisor

Summary:

A hands-on working position that supports the mission of a profitable and efficient
kitchen operation by striving to ensure product standards and quality. Works in food
preparation, kitchen line or banquet line.

Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities and be able to
demonstrate that he/she can perform the essential functions of the job, with or without
reasonable accommodation:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good standard and interpersonal communication skills, both verbal and written.
• Exceptional organization, problem-solving and supervisory skills.
• Knowledge of food and beverage menus, food preparation and presentation.
• Ability to act independently with minimal or no supervision.
• Must possess basic computational ability.
• Must possess computer skills including, but not limited to, Microsoft Word and Excel.

Responsibilities:

• Work either on the restaurant kitchen line, prep line or banquet kitchen line. Work a schedule prescribed by the chef/manager. Work a flexible schedule as needed.
• Open or close as needed.
• Learn and properly demonstrate all company product preparation, measures and mixes ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area.
• Learn and properly demonstrate different cooking techniques such as baking, roasting, broiling, steaming, or sauté for meats, fish, vegetables and other foods.
• Learns and properly demonstrates use of convection ovens, steamers, fryers, grills, broilers, etc.
• Uphold and abide by the company’s employment policies. Adhere to guidelines for attitude, behavior and appearance.
• Actively participate, learn and cooperate with the training process.
• Actively work shift-to-shift to control food costs by assuring the proper recipe production and portioning are followed to control food waste.
• Can read tickets properly to prep and cook food on cook’s line.
• Do assigned duties properly and effectively. Keep work areas clean and organized.
• Do all shift setup, shift and closing duties as assigned. Do all shift cleaning duties properly. Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk-ins, coolers and storerooms.
• Develop and maintain a professional working relationship with dining room staff and other kitchen staff.
• Work daily to maintain a safe and accident-free work environment.
• Work daily to maintain a healthy and harassment-free work environment. Learn harassment prevention techniques and obligations as a supervisor.
• Follows par and prep sheets shift-to-shift for proper menu line setup and line production.
• Assists chef/sous chef prepare banquet or special event menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
• Assist chef/sous chef to ensure all food supplies and kitchen supplies are received, stored and rotated properly and safely.
• Learn Health Department standards and codes. Learn basic sanitation practices. Help achieve a Health Department score of 90.
• Complete other assigned duties and projects from line supervisor or sous chef.

Qualifications

• To perform this job successfully, an individual must be able to perform each
  essential duty satisfactorily. The requirements listed below are representative of
  the knowledge and/or ability required.

Education/Experience Preferred:

• Six months past line cooking experience necessary. Additional one year of
  college or technical school cooking education certificate preferred, but not
  necessary.

Reasoning Ability:

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

Physical Requirements:
The physical demands described here are representative of those that must be met by
an associate to successfully perform the essential functions of this job:

• Most work tasks are performed indoors. Temperature is moderate to high, but it is somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times.
• Must be able to be upright on feet up to 8 hours at-a-time and able to work on the cooking line for up to 5 hours at-a-time.
• Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
• Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times.
• Must have excellent vision. Near vision and depth perception vision demands occur continuously.

I have read this job description and understand its contents. Furthermore, I verify that I
am able to meet all criteria as detailed above and am capable of performing all tasks
described. I also understand that no written job description can detail every aspect of a
job and realize that I may be asked to work in other areas besides my primary position.

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.