Line Cook

Hyat; Findlay Township (PA); On-site; USD 18,000 - 25,000; Full time

Job summary

Hyatt Findlay Township is seeking a Line Cook to maintain production, set up the line, and ensure quality control of meat and other items prepared on the front-line.

The role requires knowledge of standard recipes, high hygiene standards, and the ability to work in a fast-paced hotel kitchen with varied shifts.

Qualifications

• 3 years of cooking experience preferred, broiler experience favored.
• Holds a valid Food Handler Card.
• Understanding of sanitation and kitchen safety standards.

Responsibilities

• Prepare daily production lists and follow recipes to ensure consistency.
• Cook broiled and sautéed items per guest checks and standard recipes.
• Maintain cleanliness and proper storage; monitor temperatures.
• Uphold safety policies and report hazards to management.
• Assist other kitchen staff as needed.

Skills

Cooking experience

Food Handler Card

Sanitation knowledge

English proficiency

Tools

Stoves

Ovens

Broilers

Slicers

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Line Cook

25 days ago Requisition ID: 8354

JOB SUMMARY

Responsible for maintaining, setting up, food production, and quality control of all meat and other food items prepared on the front-line.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality products.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage, or loss to management.
• Provides a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean, well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when needed.

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• 3 years of cooking experience preferred. Broiler cooking is preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.