Dinner Line Cook at Fairfield Inn Winston Salem

Poultry Science Association; Winston-Salem (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading company in the hospitality sector is seeking a dedicated kitchen staff member. The role requires preparing various food items, maintaining hygiene standards, and ensuring efficient kitchen operations. Ideal candidates should have a high school diploma or GED, along with strong people skills and some experience in a fast-paced environment.

Benefits

Personal time after 90-days

Insurance benefits after 90-days

Vacation time

Qualifications

• 2 years of experience preferred in a brand restaurant or chain hotel.
• Flexible schedule including mornings, nights, and weekends.

Responsibilities

• Prepare a variety of meats, seafood, poultry, and vegetables for cooking.
• Maintain a clean and sanitary work area.
• Follow standard portion sizes and quality standards.

Skills

Command of English

Excellent people skills

Ability to follow recipes

Familiar with inventory controls

High energy

Education

High School diploma or GED

Job description

Description

PREREQUISITES AND QUALIFICATIONS:

• High School diploma or GED, 2 years-experience in preferred with brand restaurant or chain hotel ( Marriott, Hilton, Hyatt)
• Command of English including speaking, reading , writing
• Familiar with ordering and inventory controls
• High energy and professional demeanor
• Proven ability to read and follow recipes with minimum supervision
• Able to work in a fast paced kitchen environment
• Excellent people skills; able to give clear instructions with a positive attitude.
• Flexible schedule including mornings, nights, and weekends

Requirements

DUTIES & RESPONSIBILITIES:

• The expectations of this position require a 40 hour work week which includes weekends and evenings (Saturday and/or Sunday). Hours beyond 40 must be approved in advance by the Supervisor. This only applies to Associates who are non-exempt.
• Prepare a variety of meats, seafood, poultry, vegetables, and dairy products for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
• Complete opening and closing checklists
• Refer to Daily Prep List at the start of each shift for assigned duties
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, recipes, and hotel policies and procedures
• Maintains a clean and sanitary work area
• Follows approved/proper plate presentations and garnish for all dishes
• Handles, stores, labels, and rotates all products properly and in accordance with applicable local, state, and federal laws and regulations
• Stocks and maintains sufficient inventories of food products at line stations to ensure a smooth service period
• Closes the kitchen properly and follows closing checklist for kitchen stations. Assists others in closing the kitchen
• Attends all scheduled employee meetings and offers suggestions for improvement and safety
• Performs other related duties as assigned by the General Manager or the Manager On Duty
• Duties are subject to change and additional duties/tasks may be assigned as needed

WORK ENVIRONMENT:

• Consistent work schedule
• Able to lift 50 lbs
• Standing, sitting, walking, reaching, and bending for extended periods of time
• Professional appearance
• Hairnet or hat must be worn
• Clean non-slip shoes
• Clean black pants
• Clean plain white apron (provided)
• Valid Driver’s License

Benefits:

Fulltime Employees

• Personal time after 90-days
• Insurance benefits after 90-days
• Vacation time

Summit Hospitality Group is an Equal Opportunity Employer.

Summit Hospitality Group LTD. and its affiliates provide equal employment opportunities to all applicants without regard to an applicant's race, color, sex, religion, disability, national origin, citizenship, veteran status, genetic information, sexual orientation or gender identity, or on the basis of age with respect to persons 18 years or older.