Line Cook

Hyatt Regency Pittsburgh International Airport; Pittsburgh (Allegheny County); On-site; USD 28,000 - 42,000; Full time

Job summary

Hyatt Regency Pittsburgh International Airport is seeking a kitchen team member to maintain, set up, produce, and quality-control all meat and other items on the front-line.

The role requires following standard recipes, reading measurements, ensuring proper storage, sanitation, and safety, and assisting other kitchen staff as needed.

Qualifications

• Hold a current Food Handler Card.
• 3 years of cooking experience preferred, broiler cooking preferred.
• Basic math to follow recipes and portion controls.
• Basic knowledge of sanitation standards in a kitchen.
• English language sufficient to understand inquiries and instructions.

Responsibilities

• Prepare daily prep lists for production.
• Read and follow recipes with basic math.
• Prepare broiled and sautéed items per recipes and guest checks.
• Visually inspect and select high-quality food items.
• Ensure proper storage, portion control, and sanitation.
• Maintain logs, cooling and heating records and safety procedures.
• Follow all safety, security, and company policies.

Skills

Food Handler Card

Cooking experience

Broiler cooking

Sanitation knowledge

English communication

Tools

Stoves & ovens

Broilers

Slicers & kettles

Job description

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 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.
• Utilizes protective equipment.
• 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.

EEO M/F/D/V

Source: Hospitality Online