Line Cook

Sheraton Salt Lake City Hotel; Salt Lake City (UT); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading hotel in Salt Lake City is seeking a dedicated kitchen staff member to manage the preparation and quality of food items. Key responsibilities include ensuring food safety, preparing broiled and sautéed dishes, and maintaining cleanliness in the kitchen. The ideal candidate should have experience in cooking and a food handler certification.

Benefits

401(k)

Health insurance

Paid time off

Employee food and beverage discounts

Room Discounts

Qualifications

• Hold a current Food Handler Card.
• 2 years cooking experience preferred.
• Good working knowledge of broiling and sautéing.

Responsibilities

• Responsible for maintaining and preparing food items.
• Prepares daily production lists and follows recipes.
• Ensures food quality and adheres to sanitation standards.

Skills

Basic mathematical skills

Knowledge of food and beverage preparations

Sanitation standards

Education

Food Handler Card

Tools

Kitchen equipment

Job description

Why Work With Us?

Competitive Benefits Package: Enjoy peace of mind with our comprehensive benefits, including health, dental, vision, STD/LTD, and life insurance coverage available for all full-time employees. Two weeks vacation and 401k match after one year of employment.

Travel Incentives: Take advantage of discounted room rates at all Marriott hotels internationally, as well as the Driftwood Hospitality portfolio.

Delicious Perks: We offer a complimentary hot meal during your shift, along with a 20% discount at our on-property Starbucks!

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 sauted 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 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.

Knowledge, Skills & Abilities

Hold a current Food Handler Card.

2 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 saut 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 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)
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• 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.

Source: Driftwood Hospitality