Job Title: Second Cook

Department: Food & Beverage Reports To: Chef Summary The Line Cook will be responsible for preparing high quality food to order for guests based on established guidelines. The person in this position must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The Line Cook will keep work areas clean and organized and conduct his or herself in a positive professional manner.

Positioning Statement

The Line Cook professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities

Cooks and prepares all food necessary for the day’s need and production under the supervision. Collects all food products needed to set-up kitchen production area and line for service under the supervision. Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards are maintained for all food menu items and bills. Possess fair knowledge of superior quality food production, preparation and presentation techniques and methods. Operate all food production equipment safely and according to instructions. Conduct frequent inspections of all food storage areas in order to prevent food spoilage and minimize the food cost expenditures. Train and mentor new and existing employees in all aspects of culinary development in all of the kitchen food service. Maintains daily cleaning schedule to ensure kitchen’s cleanliness and sanitation. Ensure that equipment is functioning, sanitized and that any maintenance is reported to supervisors. Maintain and enhance the food products through creative menu development and presentation. Collaborate with the Head Chef and Sous Chef in the creation and execution of the overall annual business plan. Including but not limited to the strategic plan, cost budget as well as monthly, quarterly and annual action plans for kitchen departments.

Knowledge/Skills/Abilities

Enthusiastic, attentive and approachable. Minimum 2 years of culinary experience working in a high volume kitchen. Ability to remain standing for the duration of an 8 hour shift. Must be able to reach, bend, stoop and frequently lift up to 50 pounds. Available to work flexible hours including early mornings, evening weekends, and holidays. Proven ability to lead a team, including strong organizational skills and time management skills. Desire ongoing professional development.

Certifications Required

Food Safe. Red Seal is preferred however not required. Brand and company required training as outlined during on boarding and as identified throughout your employment.