Line Cook

UNC Charlotte Marriott Hotel and Conference Center; Charlotte (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a dynamic culinary team at a leading hotel in Charlotte, where you will ensure quality food service and maintain high sanitation standards. This role requires creativity and enthusiasm, offering a chance to grow your culinary career while working in a fast-paced environment.

Qualifications

• 1-2 years in a related position.

Responsibilities

• Ensure proper service through quality control and training of line cooks.
• Monitor line setup for maximum efficiency.
• Prepare food of consistent quality following recipes.

Skills

Cooking Practices

Kitchen Procedures

Education

High School Diploma

Job description

Why us?

The culinary team at the Golden Owl Tavern prepares great foods inspired by the American South, featuring a wide variety of menu options. Our family is full of energy and ideas. Joining our culinary team offers a positive experience to grow your career and explore new opportunities. We are seeking genuinely enthusiastic and creative individuals who want to share their passion with others and the community!

Job Overview

Ensure proper service through quality control, training of line cooks, and maintaining proper sanitation levels.

Responsibilities

1. Check all items against recipe cards, verify use records, and ensure food presentation and efficiency.
2. Monitor line setup before meal functions for maximum efficiency.
3. Maintain equipment and enforce the 'clean as you go' policy.
4. Prepare food of consistent quality following recipes, production, and portion standards.
5. Start pre-prepared food items, avoiding overproduction.
6. Date and rotate food containers according to SOP, keeping perishables at proper temperatures.
7. Check pars for shift use, plan necessary preparations, and set up lines.
8. Identify out-of-stock items or shortages.
9. Help keep buffet stocked.
10. Store unused food items properly, covering and dating perishables.
11. Assist in controlling food costs and minimizing waste per SOP.

Qualifications

Education/Formal Training: High school diploma or equivalent.

Experience: 1-2 years in a related position.

Knowledge/Skills: Knowledge of cooking practices and kitchen procedures.

Physical Demands

The physical demands include lifting up to 70 lbs, climbing, bending, mobility, standing for long periods, hearing timers, and visual acuity for food preparation. Reasonable accommodations can be made for disabilities.

Environment

Work is primarily indoors (95%), with temperatures ranging from -10°F in freezers to over 100°F on the front line.

Benefits

Source: Hospitality Online