102603 - AM Line Cook

Valencia Group; College Station (TX); On-site; USD 32,000 - 46,000; Full time

Job summary

Valencia Group is seeking a dedicated line cook for Cavalry Court in College Station, TX, to prepare, cook, and serve high-quality menu items in a hotel dining setting. You will ensure sanitation and presentation standards match brand guidelines and guest expectations.

The role requires knowledge of plate presentations and menu item preparations, plus the ability to follow recipes and maintain cleanliness. You must possess a valid food handler's certification/TABC license.

Qualifications

• Must be knowledgeable of plate presentations and preparations of all menu items.
• Good personal cleanliness.
• Able to follow directions/recipes.
• Ability to follow safety guidelines.
• Professional behavior, able to work for long periods of time.
• Ability to work under pressure in a fast-paced environment.
• Must be able to present food handler's certification/TABC license.

Responsibilities

• Follow Executive Chefs guidelines on cooking technique and plating.
• Assist in the proper utilization of excess food product for lowest possible attainable food cost.
• Set up and maintain stock of food-preparation line.
• Prepare food as required in a timely manner.
• Attend required meetings.
• Keep work areas clean, sanitized, and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to your supervisor immediately.
• Maintain hotel equipment in proper working conditions.
• Any other duties assigned by your immediate supervisor.

Skills

Plate presentation

Following recipes

Safety guidelines

Personal cleanliness

Work under pressure

Professional behavior

Food handler/TABC

Job description

Job Details

Location: Cavalry Court - College Station, TX 77840

Position Type: Full Time

Job Summary

Prepare, cook, and serve food with the highest quality and sanitation.

Physical Requirements

• Crouching (bend at knees) into refrigeration units and dry storage area.
• Stooping (bend at waist) over grills, fryers, cold stations, and while plating food.
• Twisting/Turning (knees, waist, neck) while cooking and plating.
• Climbing step ladder while cleaning or retrieving items from higher shelves.
• Be able to work in a hot environment reaching 100 degrees Fahrenheit.
• Reaching (overhead/extension) to higher shelves to remove or place items.
• Handling of knives, tools, raw meats, poultry, and fish.
• Pushing/Pulling of speed racks and carts up to 300 pounds.
• Lifting/Carrying items up to 50 pounds.
• Tasting food for quality and freshness.

Working Environment

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Duties & Functions

Essential

• Follow Executive Chefs guidelines on cooking technique and plating.
• Assist in the proper utilization of excess food product for lowest possible attainable food cost.
• Set up and maintain stock of food-preparation line.
• Prepare food as required in a timely manner.

Basics

• Attend required meetings.
• Keep work areas clean, sanitized, and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to your supervisor immediately.
• Maintain hotel equipment in proper working conditions.
• Any other duties assigned by your immediate supervisor.

Qualifications

• Must be knowledgeable of plate presentations and preparations of all menu items.
• Good personal cleanliness.
• Able to follow directions/recipes.
• Ability to follow safety guidelines.
• Professional behavior, able to work for long periods of time.
• Ability to work under pressure in a fast-paced environment.
• Must be able to present food handler's certification/TABC license.