Line Cook

Wyndham Visalia; Visalia (CA); On-site; USD 20,664 - 30,307; Full time

Job summary

Wyndham Visalia is seeking a dependable cook/prep cook to prepare food items in line with recipes and quality standards in a fast-paced hotel kitchen. You will handle multiple stations, operate and maintain equipment, and ensure safety and sanitation practices.

You will follow SOPs, date/rotate perishables, and assist in controlling food costs while supporting the team across shifts. Previous kitchen experience preferred, high school or equivalent required.

Qualifications

• High School education or equivalent
• Minimum one year food service or related work
• Ability to operate, maintain and properly clean listed kitchen equipment

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per servers' orders.
• Start food items that are prepared ahead of time, avoiding overestimation of needs.
• Date all food containers and rotate per SOP, keep perishables at proper temperatures.
• Check pars for shift use; determine preparation, freezer pull and line setup; assist in keeping buffet stocked.
• Return unused food to designated storage, cover/date perishables.
• Assist in plans to correct food cost problems and reduce waste per SOP.
• Assist in prep work of vegetables and condiments as required for the next shift.

Skills

Food service experience

Recipe and SOP adherence

Education

High School diploma or equivalent

Tools

Deep fryer

Broiler

Stove

Steamer

Food processor

Mixer

Slicer

Oven

Steam table

Tilt kettle

Waffle iron

Flat top grill

Job description

BASIC PURPOSE:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

1. Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)
2. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
3. Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)
4. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%)
5. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)
6. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)

NON-ESSENTIAL FUNCTIONS: (5%)

1. Assist in prep work of vegetables and condiments as required for the next shift. (2%)

Knowledge and Skills:

Education: High School education or equivalent experience

Experience: Minimum one year food service or related work

Skills and Abilities:

Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.
2. Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.
3. Report any unusual occurrences and/or request to the immediate supervisor/MOD
4. Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised: Zero

Travel required: None.

Hours Required: Forty to fifty hours over a five day period; scheduled days and times may vary based on need.

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

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Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.

____ No lifting/Pushing/Pulling/Carrying Required

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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often

Regular bending to lift items and supplies. No kneeling.

_____ No Bending/Kneeling required

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Mobility Describe the type(s) of mobility required to include distances and % of time involved

Regularly moves around the kitchen.

____ Stationary Position

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Continuous Standing Describe the reasons to include time period and frequency

To complete a task, may be stationary for short period of time.

____ No Continuous Standing Required

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Climbing Stairs: Up to approx. ___steps__% of ___

Climbing Ladders: Up to approx. ____feet____% of _________

__X__ No Climbing Required

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Driving Describe type of vehicle, distances, % of time involved and frequency

__X__ No Driving Required

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Work Environment Inside: 100 % of 8-hour shift

Work Environment Outside: ____% of _______

Describe any abnormal temperature exposures:

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ENVIRONMENT

Physical Job Requirements

(for essential functions only)

===============================================================

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Hearing: ____ Critical ____ Moderate _ X___ Minimal

Explain: Need to hear equipment timers and communicate with other staff

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Vision: ____ Critical __X__ Moderate ____ Minimal

Explain: Check quality and portions of food.

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Speech: _____ Critical ____ Moderate __X__ Minimal

Explain: Communicate with kitchen staff

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Literacy: _____ Critical __X__ Moderate ____ Minimum

Explain: To read recipe cards and procedures

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Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling

____ No Chemicals/Agents Used.

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Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes

Approx. _100_% of _8 hour shift_____

(Time period)

____ None Required.

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Equipment Operation Describe type of equipment and frequency of use.

Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%

_____ None Required.

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Other Considerations

____ None.

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Additional Information