Line Cook

Crowne Plaza Edison; Edison (NJ); On-site; USD 35,000 - 45,000; Full time

Job summary

Crowne Plaza Edison in New Jersey is looking for line cooks who are passionate about food and serving others. Responsibilities include preparing menu items, maintaining cleanliness, and complying with food safety standards. Candidates must have at least 2 years of experience in a similar role.

Must be able to work varying schedules, including nights and weekends. Skills in food preparation and knowledge of safe handling practices are essential. The role demands standing for long periods and frequent lifting.

Qualifications

• Minimum 2 years of experience as a line cook or in a related role.
• Knowledge of food preparation principles and safety regulations.
• Skills in maintaining a safe and sanitary work environment.

Responsibilities

• Prepare menu items while ensuring quality and presentation.
• Chop vegetables, prepare serving sizes, and cook assigned foods.
• Maintain clean and organized food stations.

Skills

Food preparation knowledge

Cooking methods

Interpersonal skills

Basic math skills

Tools

Grills

Fryers

Ovens

Cook‑Chill

Kettles

Job description

We’re seeking line cooks who are team players that are passionate about food and serving others to be responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle equipment such as grills, fryers, ovens, Cook‑ Chill, Kettle and etc.

We are a drug‑free workplace and participate in E‑Verify.

What you will be doing

Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

• Preparing menu items in a timely manner and ensuring the level of quality, portion control and plate presentation are adhered to in a consistent fashion.
• Use established ticket collection procedures during service. Responsible for records from area worked during service periods.
• Chop vegetables, prepare serving sizes, make sauces and divide herbs.
• Cook assigned foods during restaurant service while complying with lead cook and/or chefs' instructions and recommendations.
• Sets up workstation with all needed ingredients and equipment.
• Keep food stations clean and organized.
• Comply with mandatory food safety standards and regulations.
• Maintaining stock, and a clean and organized work area.
• Practicing proper and safe food handling, storage, receiving, stocking and rotating procedures food safety and health department regulations.
• Tracking and reporting any food waste.
• Communicating ordering and inventory needs and product shortages to the kitchen management team.
• Performing other related duties assigned by the chef.
• Safely utilizes a variety of utensils including knives.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintain a positive and professional approach with coworkers and customers.
• Other duties and tasks assigned by manager.

Qualifications:

• A minimum of two (2) year’s experience as a line cook or in a related role required.
• Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
• Demonstrates basic math and counting skills.
• Demonstrates interpersonal and communication skills, both written and verbal.
• Ability to maintain a safe, sanitary work environment, which conforms to all standards and regulations.
• Ability to work in a fast‑paced environment with flexible hours.
• Ability to stand for long periods of time.
• ServSafe certification a plus.

Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including nights, holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

• Ability to work all shifts inclusive of weekends and holidays.
• Must be eligible to work in the U.S.
• Requires constant standing/walking.
• Requires frequent lifting, carrying, pushing, pulling of up to 50 lbs.