Line Cook

Line Cook

DoubleTree Wilmington

700 N King St.

Wilmington, DE 19801

NOW HIRING!!!

Job Type: Part - Time

Pay Rate: $18.00 - $20.00 / hour depending on experience!

Available shifts: PM Shifts

At Atira Hotels, we currently have job openings within our rapidly growing organization. As we continue to expand our presence in the hospitality industry, we are actively seeking skilled and driven Individuals to become a part ot our team. We take great pride in providing exceptional care to both our team members and quests. We tirmly belleve that our employees are the foundation of our organization and therefore deserve the utmost support and recognition. To achieve this, we have created a warm and encouraging work environment that fosters both personal and professional growth for our staff. We welcome talented and driven individuals who are looking for new career opportunities. Don't hesitate to apply today to become part of our dynamic and motivated team. You can learn more about the benefits and opportunities we offer by submitting an application through our online portal.

What's in it for you? - As a part -time, hourly employee at this hotel, your benefits will include the following:

• Holiday Pay

Emplovee hotel discount rate

DailyPay - Never wait for a paycheck again! Work today, get paid today! With DailyPay, Atira Hotels employees have access to their pay on day 1 of work!

Job Description:

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain

organization, cleanness, and sanitation or work areas and eculpment.

Job Requirements:

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended

Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.

Maintain positive guest relations at all times.

Maintain cleanliness. sanitation. and organization of assigned work areas

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance

• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), full the steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.

Qualitications:

Restaurant experience: " vear (Preterred)

Previous cooking experience required

Complete Opening Duties:

Set up work station with required tools, equipment, and supplies

inspect te cleanliness and working condition or all tools, edupment, and supples

Check production schedule and bars.

Establish priority items for the day.

inform the Head cook of an supplies that need to be reguisitioned for the dav's tasks

Transport supplies from the Storeroom and stock in designated areas.

Start prep work on items needed for the particular menu of the day.

Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. continue prep work after the meal period for the next mea service

Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.

• Prepare all menu items following recipes and vield quide.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• inform Head cook of an excess items that can be used in dallv specials or elsewhere
• MaIntain proper storage procedures as specified by Health Department and Hotel reguirements.
• vinimize waste and mainlain controls to alain torecasteo Tooo COsTs
• Disinfect and sanitize cutting boards and worktables
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist stewards in order to make cleanup a more etticient process
• Breakdown work station and complete closing duties.
• Return all food items to the proper storage areas.
• Rotate all returned products
• Wrap, cover, label, and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Head Cook before leaving.