AM Line Cook

HRI Hospitality; Shreveport (LA); Sur place; USD 30 000 - 40 000; Plein temps

Résumé du poste

HRI Hospitality is seeking an AM Line Cook at the Hilton Shreveport to plan, prep, and provide quality service in food production. The ideal candidate will have at least three years of experience in a comparable role and the ability to work efficiently under pressure.

This full-time position requires strong communication skills and attention to detail. The role includes maintaining cleanliness, complying with health regulations, and preparing menu items according to established standards.

Qualifications

• Three years experience as a Line Cook at a four star hotel or restaurant.
• Must be able to provide legible communication.
• Ability to compute basic mathematical calculations.

Responsabilités

• Plan, prep, set up and provide quality service in all areas of food production.
• Maintain organization, cleanliness and sanitation of work areas.
• Follow recipes and maintain kitchen standards.

Connaissances

Attention to detail

Communication in English

Ability to work under pressure

Teamwork

Formation

High school graduate or some college

Certification of culinary training or apprenticeship

Outils

Standard kitchen equipment

Description du poste

## AM Line CookApplylocations: Hilton Shreveporttime type: Full timeposted on: Posted Todayjob requisition id: JR104287313 rooms | 1,900 sq. ft. meeting/event space Amenities: rooftop pool with panoramic views, whirlpool, 24-hour fitness center, three on-site restaurants, airport shuttle. Conveniently located next to the Shreveport Convention Center, just two blocks from the Red River and a mile from the Louisiana Boardwalk. With nearby offices, including Capital One, Shaw Industries, and Chesapeake Energy, this property offers an ideal environment for hospitality professionals focused on business and event-driven operations.JOB OVERVIEW: 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, cleanliness and sanitation of work areas and equipment.REPORTS TO: Executive Chef, Sous Chef, Line Cook Supervisor, Director of Food and Beverage.KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Service Staff, Storeroom, Engineering, Hotel Guests, Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.QUALIFICATIONS:§ Essential:o Food handling certificateo Three years experience as a Line Cook at a four star hotel or restauranto Must be able to communicate in English with guests, management and co-workerso Must be able to provide legible communicationo Must be able to compute basic mathematical calculations§ Desirable:o High school graduate; some collegeo Certification of culinary training or apprenticeship plus a sanitation certificateo Certification of previous training in liquor, wine and food serviceo Certification from a C.P.R. training courseSKILLS:§ Essential:o Ability to perform job functions with attention to detail, speed and accuracy.o Ability to Prioritize, organize and follow through.o Ability to be a clear thinker, remain calm and resolve problems using good judgment.o Ability to work well under pressure of meeting timelines.o Ability to maintain good coordination.o Ability to Transport cases of received goods to the work station; pots and pans of food from storage and prep areas to the serving lineo Ability to Work with all products and ingredients involvedo Ability to Use all senses to ensure quality standards are meto Ability to Differentiate dateso Ability to Operate, clean and maintain all equipment required in job functionso Ability to comprehend and follow recipeso Ability to expand and condense recipeso Ability to perform job functions with minimal supervisiono Ability to work cohesively with co-workers as part of a teamPHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, and use hands and fingers to handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms; climb or balance; stoop, bend, kneel, crouch, occasionally crawl; and talk or hear. The employee must frequently lift and/or move up to 25 pounds.WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to extreme cold and extreme heat. The noise level in the work environment is usually moderate to loud.ESSENTIAL JOB FUNCTIONS:§ Maintain and strictly abide by state sanitation/health regulations and hotel requirements.§ Maintain complete knowledge of correct maintenance and equipment use; utilize equipment tools properly and safely.§ Maintain complete knowledge of and comply with all departmental /hotel policies and procedures.§ Meet with Executive Chef or Line Supervisor to review assignments, anticipated business levels changes, and other information pertinent to the job performance.§ Opening Shift - Turn on specified equipment (ovens, deep fryers), fill steam table and unlock secured areas (reach-ins, walk-ins); secure keys according to procedures.§ Complete opening duties:o Set up work station with required tools, equipment and supplies in place according to hotel standards.o Inspect the cleanliness and working condition of all tools, equipment and supplies.o Ensure everything complies with standards.o Check production schedule.o Establish priority items for the day.o Inform the Chef of any supplies that need to be requisitioned for the day's tasks.o Transport supplies from the storeroom and stock in designated areas.o Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.o Start prep work on items needed for the particular menu of the day.o Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.o Continue prep work after the meal period for the next meal 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 yield guides, according to department standards.§ Inform the Chef of any shortages before the item runs out.