Line Cook

Highgate Hotels, LP; Middletown (RI); On-site; USD 22,041 - 33,062; Full time

Job summary

Highgate Hotels, LP is seeking a Line Cook for The Pell Hotel in Middletown, RI. The Line Cook's main responsibility is to prepare food items based on standardized recipes while maintaining cleanliness and safety in the kitchen. The role includes preparation for the restaurant, room service, and catering functions.

The ideal candidate has culinary experience and the ability to work in a fast-paced environment while adhering to health regulations. Flexibility to work long hours is also required.

Qualifications

• Culinary experience required.
• Ability to stand during entire shift.
• Willing to work long hours when needed.

Responsibilities

• Maintain cleanliness and organization of storage areas.
• Prepare and display buffet food items according to hotel standards.
• Prepare food for Banquets as required.

Skills

Culinary experience

Knowledge of cooking techniques

Ability to withstand temperature variations

Knowledge of herbs and spices

Education

High School diploma or equivalent

Job description

Line Cook

Location: The Pell Hotel, Middletown, RI (US-RI-Middletown).

Compensation: USD $16.00/Hr. – $24.00/Hr. (Hourly).

Job Overview: Join the Helmway restaurant team at The Pell Hotel, a JDV by Hyatt property! The Line Cook is responsible for preparing all food items based on standardized recipes for the Restaurant, Room Service, and Catering functions, while maintaining the highest standards to produce an appealing and appetizing product and ensuring a positive guest experience. The role also includes maintaining cleanliness, sanitation, and safety in the kitchen and work areas, minimizing waste, and maximizing cost/production ratios.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by the hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and willing to work long hours when needed.
• Medium work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saute, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and proper use of each.