Line Cook

Four Points by Sheraton Tallahassee Downtown; Tallahassee (FL); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated kitchen professional to ensure the highest standards of food preparation and safety. This role involves maintaining quality control of all food items, preparing broiled and sautéed dishes, and adhering to strict sanitation practices. The ideal candidate will possess a valid Food Handler Card and have experience in a fast-paced kitchen environment. Join a dynamic team that operates around the clock, offering a variety of benefits and opportunities for growth in a vibrant culinary setting.

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

Qualifications

• Must hold a current Food Handler Card and have 2 years cooking experience.
• Knowledge of food and beverage preparations and service standards required.

Responsibilities

• Prepare daily lists for food production and ensure quality control.
• Maintain cleanliness and compliance with health regulations in the kitchen.

Skills

Food Handling

Broiler Cooking

Sauté Cooking

Sanitation Standards

Mathematical Skills

Kitchen Equipment Operation

Basic English Communication

Education

Food Handler Card

2 years cooking experience

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

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.

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