Line Cook

Hilton Sacramento Arden West; Swanston (CA); On-site; USD 25,000 - 32,000; Full time

Job summary

Hilton Sacramento Arden West is seeking a on-site Line Cook to maintain and produce high-quality meats, fish, and other items on the front line. You will read recipes, prepare items per standard checks, and ensure proper storage and portion control.

Role requires knowledge of broiler and sauté cooking, attention to sanitation, and the ability to work in extreme temperatures while keeping a neat, well-groomed appearance. 3 years cooking experience preferred.

Qualifications

• California Food Handler Card is required.
• 3 years cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food and beverage preparations, service standards and etiquette.
• Good knowledge of broiler and sauté cooking fundamentals.
• Basic sanitation knowledge and kitchen equipment operation.

Responsibilities

• Maintain food production and quality control on front line stations.
• Prepare daily preparation lists for production.
• Read and apply recipes using basic math.
• Prepare broiled and sautéed items per standard recipes and guest checks.
• Ensure proper storage, portion control, and maintain quality.
• Keep refrigeration, equipment and work areas clean per health regulations.
• Adhere to WMK policies, safety, and security procedures.
• Operate kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles).
• Perform related duties and assist other kitchen personnel as needed.

Skills

Broiler cooking

Sauté cooking

Sanitation standards

Math fundamentals

English language

Education

California Food Handler Card

Job description

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.

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.

Turns in all lost and found items and all guest room keys.

Adheres to all WMK policies and procedures.

Follows safety and security procedures and rules.

Knows department fire prevention and emergency procedures.

Utilizes protective equipment.

Reports unsafe conditions to supervisor.

Reports accidents, injuries, near-misses, property damage or loss to supervisor.

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 supervisor.

Assists other Kitchen Personnel when need.

Knowledge, Skills & Abilities

Hold a current California 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.

Source: Hospitality Online