Line Cook

Westmont Hospitality; Pittsburgh (Allegheny County); On-site; USD 32,000 - 52,000; Full time

Job summary

Westmont Hospitality is seeking a dedicated line cook to maintain, set up, and produce meat and other items on the front line. You will ensure quality, portion control, and compliance with health standards while working in a 24/7 hotel kitchen environment.

The role requires reading recipes, following standard procedures, and assisting other kitchen personnel. A current Food Handler Card and 3 years of cooking experience are preferred, with broiler experience advantageous.

Qualifications

• Hold a current Food Handler Card.
• 3 years of cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food/bev preparations, service standards, guest relations, etiquette.
• Good sanitation knowledge and practice.
• Operating kitchen equipment such as stoves, ovens, broilers, slicers, steamers, kettles.
• Basic math skills to understand recipes and measurements.
• Basic English to understand inquiries and communicate.
• Ability to read product labeling for safe use of products and processes.
• Ability to operate beverage equipment (e.g., coffee maker).

Responsibilities

• Prepares daily prep lists for production.
• Reads and follows recipes with math skills.
• Prepares broiled and sautéed items per standard recipes and guest checks.
• Maintains quality by inspecting food and controlling portions.
• Ensures proper storage and temperature control to meet health standards.
• Keeps all kitchen areas and equipment clean and sanitary.
• Maintains logs for cooling and heating temperatures.
• Adheres to company policies and safety procedures.
• Reports unsafe conditions and incidents to management.
• Assists other kitchen staff as needed.

Skills

Cooking

Food Safety

Math/Recipe Reading

English Communication

Tools

Stoves & Ovens

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 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.
• 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