Line Cook

Driftwood Hospitality Management; Rockwall (TX); On-site; USD 17,000 - 25,000; Part time

Benefits offered by this job

401(k)

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a part-time line cook for the Rockwall Hilton location. You will be responsible for meat, fish, fowl, and other items on the front line, ensuring quality and consistency from recipes and guest checks.

The role requires knowledge of broiler and sauté cooking, proper sanitation, and adherence to safety and company policies. Shifts include PM hours with a 24/7 hotel operation context.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking experience is a plus.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of broiler and sauté cooking techniques.
• Basic knowledge of sanitation standards and operation of kitchen equipment.

Responsibilities

• Prepare daily production lists and follow standard recipes to ensure consistent quality.
• Read recipes and use math to follow quantities and portion sizes.
• Prepare broiled and sautéed items according to guest checks and recipes.
• Maintain cleanliness and sanitation of all kitchen areas and equipment.
• Adhere to safety, security procedures, and company policies.

Skills

Food preparation

Sauté cooking

Broiler cooking

Kitchen sanitation

English communication

Education

Food Handler Card

Tools

Stoves & ovens

Broilers

Job description

Job Location: 538 - Rockwall Hilton - Rockwall, TX 75032 Position Type: Part Time Job Shift: PM

JOB SUMMARY

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

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 product.
• 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 for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• 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.

Benefits

• 401(k)
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.