AM Line Cook

Hotel Equities; Harrisburg (Dauphin County); On-site; USD 22,000 - 26,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Vacation pay

Same-day pay

Employee Assistance Program

Career growth opportunities

Job summary

Hotel Equities, a multi-award-winning hotel development and hospitality management company, seeks an AM Line Cook for the Hilton Harrisburg in Harrisburg, PA. The role covers preparation and execution across broiler, fry, roast, saute and pizza stations, with varied shifts.

Strong knowledge of cooking fundamentals, sanitation, and equipment operation is required. Benefits include medical plans, vacation pay, and career growth opportunities.

Qualifications

• Must have basic knowledge of cooking fundamentals.
• Must have basic knowledge of sanitation standards.
• Must know how to operate all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles).
• Basic math skills to understand recipes and portion sizes.
• Ability to read and write English to read recipes and communicate with coworkers.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and other items for broilers, ovens, grills, fryers, and other equipment.
• Adhere to standard portion sizes, cooking methods, and quality standards.

Skills

Basic cooking knowledge

Sanitation standards

Kitchen equipment operation

Math & measurement

English reading & writing

Manual dexterity

Education

High school diploma or equivalent

Associates degree in Culinary Arts

Job description

Pay Range

USD $16.50 - USD $19.00 /Hr.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable AM Line Cook for the Hilton Harrisburg in Harrisburg, PA.

POSITIONS SUMMARY:

PREPARATION AND EXECUTION OF ALL ITEMS FOR THE STATION FOR ALL FOOD AND BEVERAGE OUTLETS. INCLUDES THE STATIONS OF BROILER, FRY, ROAST, SAUTÉ AND PIZZA.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

THEPOSITIONREQUIRESPERFORMINGTHEFOLLOWINGESSENTIALJOBFUNCTIONS,WITHORWITHOUTREASONABLE ACCOMMODATION.

• PREPARE A VARIETY OF MEATS, SEAFOOD, POULTRY, VEGETABLES, AND OTHER FOOD ITEMS FOR COOKING IN BROILERS, OVENS, GRILLS, FRYERS, AND A VARIETY OF OTHER KITCHEN EQUIPMENT.
• COMPLY CONSISTENTLY WITH OUR STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES.
• MAINTAIN SUFFICIENT LEVELS OF FOOD PRODUCTS AT LINE STATIONS TO ASSURE A SMOOTH SERVICE PERIOD.
• MAINTAIN A CLEAN AND SANITARY WORK STATION AREA, INCLUDING: TABLES, SHELVES, GRILLS, BROILERS, FRYERS, SAUTE’ BURNERS, CONVECTION OVEN, FLAT TOP, AND REFRIGERATION EQUIPMENT.
• FOLLOW PROPER PLATE PRESENTATION AND GARNISH SET UP FOR ALL DISHES.
• HANDLE, STORE, AND ROTATE ALL PRODUCTS PROPERLY.
• ASSIST IN FOOD PREP ASSIGNMENTS DURING OFF PEAK HOURS.
• CLOSE STATION PROPERLY AND FOLLOW THE CLOSING CHECKLIST.
• DUE TO THE NATURE OF THE HOSPITALITY INDUSTRY, EMPLOYEES MAY BE REQUIRED TO WORK VARYING SCHEDULES TO REFLECT THE BUSINESS NEEDS OF THE HOTEL.

OTHER DUTIES

• PERFORM GENERAL/ROUTINE CLEANING TASKS USING STANDARD HOTEL CLEANING PRODUCTS AS ASSIGNED BY YOUR SUPERVISOR TO ADHERE TO HEALTH STANDARDS.
• ASSIST IN OTHER STATIONS AS NEEDED.
• DEVELOPMENT OF SPECIALS AND NEW MENU IDEAS.
• EFFECTIVE COMMUNICATION OF ITEMS NEEDING TO BE ORDERED.
  • OTHER DUTIES AS DIRECTED

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNATED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

REQUIRED KNOWLEDGE/ SKILLS/ABILITIES:

• MUST HAVE BASIC KNOWLEDGE OF THE FUNDAMENTALS OF COOKING.
• MUST HAVE BASIC KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
• MUST HAVE KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, SLICERS, STEAMERS, KETTLES, ETC.
• BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, AND PORTION SIZES.
• ABILITY TO READ AND WRITE THE ENGLISH LANGUAGE IN ORDER TO READ RECIPES AND COMMUNICATE WITH OTHER EMPLOYEES.
• SUFFICIENT MANUAL DEXTERITY OF HAND IN ORDER TO USE ALL KITCHEN EQUIPMENT, I.E., KNIVES, SPOONS, SPATULAS, TONG, SLICERS, ETC.
• ABILITY TO GRASP, LIFT AND/OR CARRY, OR OTHERWISE, MOVE (ROTATE) GOODS WEIGHING A MAXIMUM OF 100 LBS. ON A CONTINUOUS SCHEDULE.
• ABILITY TO PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES.

DESIRED SOFTWARE PROFICIENCIES:NONE

SUPERVISORY RESPONSIBILITIES: NONE

EDUCATION /EXPERIENCE:

• HIGH SCHOOL DIPLOMA OREQUIVALENT PREFERRED.
• ASSOCIATES DEGREE FOCUSED IN CULINARY ARTS DESIRED.
• A MINIMUM OF ONE YEAR CULINARY EXPERIENCE. EXPERIENCE IN HIGH END HOTEL/KITCHEN PREFERRED.

PHYSICAL REQUIREMENTS

THEINDIVIDUALHOLDINGTHISPOSITIONMUSTBEABLETOEXPLAINANDDEMONSTRATETHATHEORSHECAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS ANDABILITIES:

FREQUENCY KEY: NEVER - 0 HOURS; RARE - UP TO 1 HOUR; OCCASIONAL - 1-3 HOURS; FREQUENT - 3-6 HOURS; CONSTANT - 6-8 HOURS

SITTING RARE

WALKING CONSTANT

CLIMBING STAIRS OCCASIONAL

STANDING CONSTANT

CROUCHING/BENDING/STOOPING FREQUENT

REACHING FREQUENT

GRASPING FREQUENT

PUSHING/PULLING OCCASIONAL

NEAR VISION CONSTANT

FAR VISION CONSTANT

HEARING CONSTANT

TALKING OCCASIONAL

SMELL FREQUENT

TASTE FREQUENT

LIFTING/CARRYING (# LBS) FREQUENT - UP TO 50 LBS.

TRAVEL NEVER

MATERIALS / EQUIPMENT USED

• VARIOUS KITCHEN EQUIPMENT INCLUDING OVEN, GRILL, STOVE, FRYER, SLICER, MIXER AND KNIVES.

Pay:$16.50-$19.00 /hour

Amazing Benefits At A Glance:

• Team Driven and Values Based Culture
• Medical/Dental/Vision
• Vacation & Holiday Pay
• Same-day pay available
• Employee Assistance Program
• Career Growth Opportunities/ Manager Training Program
• Reduced Room Rates throughout the portfolio
• Third Party Perks (Movie Tickets, Attractions, Other)
• 401(k) with company match
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Life insurance
• Parental leave
• Referral program