Line Cook

Wyndham Hotels & Resorts; New York (NY); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic and fast-paced kitchen environment where you will play a key role in food preparation for various outlets. As a Cook, you will be responsible for maintaining high standards of quality and cleanliness while preparing delicious meals for guests and staff. This position offers the opportunity to showcase your culinary skills and work alongside a talented team, ensuring that every dish meets the hotel's exceptional standards. If you are passionate about cooking and thrive in a collaborative setting, this is the perfect opportunity for you.

Qualifications

• Culinary experience is essential for this role.
• Knowledge of food safety and sanitation practices is crucial.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Prepare food for various outlets including restaurants and banquets.
• Follow hotel standard recipes and assist in food preparation.

Skills

Culinary experience

Food safety knowledge

Ability to stand for long periods

Knowledge of cooking techniques

Ability to lift heavy items

Education

High School diploma or equivalent

Job description

Job Description: Cook

The Cook is responsible for preparing all food items based on standardized recipes for various outlets including Restaurants, Room Service, Employee Cafeteria, and Banquets. The role requires maintaining high standards of quality, cleanliness, sanitation, and safety in the kitchen while minimizing waste and maximizing efficiency.

Responsibilities

1. Maintain cleanliness and organization of all storage areas.
2. Complete necessary food and station preparation prior to restaurant opening to ensure prompt and efficient service.
3. Prepare and display buffet food items according to hotel standards.
4. Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
5. Maintain a clean and sanitary environment with proper handling, storage, and sanitation practices.
6. Prepare food for Banquets following specifications on Banquet Event Orders.
7. Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
8. Follow hotel standard recipes; prepare specials under supervision.
9. Break down buffets and kitchen line, storing food and equipment properly after each meal period.
10. Work at banquet food stations as scheduled.
11. Know the location and operation of all fire extinguishing equipment.
12. Practice safe work habits to prevent injuries.
13. Use Production Charts as specified by hotel standards.
14. Support any Kitchen position in need of assistance.
15. Follow all Health Department and company regulations regarding food safety and storage.
16. Operate and maintain cleanliness of all kitchen equipment.
17. Maintain a 'Clean As You Go' policy.
18. Assist in storage and rotation of food items according to hotel procedures.
19. Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible with long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.
• Ability to stand during entire shift.
• Ability to withstand temperature variations.
• Thorough knowledge of menus and preparation standards.
• Proficiency in techniques such as charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.