Line Cook

Crowne Plaza Springfield - Convention CTR; Springfield (IL); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated culinary professional to maintain high standards of food production and quality control. This role involves preparing a variety of dishes while ensuring compliance with health regulations and safety procedures. The ideal candidate will possess a Food Handler Card and have experience in broiler cooking. Join a dynamic team that values quality and teamwork in a fast-paced environment. Enjoy a range of perks including health insurance, paid time off, and hotel discounts, making this opportunity not only rewarding but also fulfilling.

Benefits

Sign On Bonus

Free Meal

Health Insurance

401 K

Vision Insurance

Dental Insurance

Hotel Discounts

Life Insurance

Paid Time Off

Flexible Spending Account

Qualifications

• Hold a current Food Handler Card and have 2 years of cooking experience.
• Knowledge of food preparation, service standards, and sanitation.

Responsibilities

• Prepare daily food items and ensure quality control.
• Maintain cleanliness and compliance with health regulations.
• Assist other kitchen personnel as needed.

Skills

Food Handling

Cooking Skills

Sanitation Standards

Basic Math Skills

English Language Proficiency

Education

Food Handler Card

2 years cooking experience

Tools

Kitchen Equipment

Job description

Great Opportunity to Work at the Crowne Plaza

*$500 Sign On Bonus!!!

*Free Meal

*Health Insurance

*401 K

*Vision Insurance

*Dental Insurance

*Hotel Discounts

*Life Insurance

*Paid Time Off

*Flexible Spending Account

*Short Term Disability

*Long Term Disability

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.

1. Prepares daily preparation lists for production.
2. Reads and employs math skills to follow recipes.
3. 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.
4. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
5. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
6. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations.
7. Maintain all logs, cooling, heating, and temperature.
8. Adheres to all company policies and procedures.
9. Follows safety and security procedures and rules.
10. Knows department fire prevention and emergency procedures.
11. Utilizes protective equipment.
12. Reports unsafe conditions to management.
13. Reports accidents, injuries, near-misses, property damage or loss to management.
14. Provides for a safe work environment by following all safety and security procedures and rules.
15. All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).
16. Perform any related duties as requested by management.
17. Assists other Kitchen Personnel when needed.

Knowledge, Skills & Abilities

1. Hold a current Food Handler Card.
2. 2 years cooking experience preferred. Broiler cooking preferred.
3. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
4. Good working knowledge of the fundamentals of broiler cooking.
5. Good working knowledge of the fundamentals of sauté cooking.
6. Good working knowledge of accepted standards of sanitation.
7. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
8. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
9. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
10. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
11. Ability to operate beverage equipment, e.g., coffee maker.

Physical Demands

1. Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
2. Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
3. Ability to perform duties within extreme temperature ranges.
4. Ability to perform duties in confined spaces.
5. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

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Source: Driftwood Hospitality