Line Cook - Banquets

sbcos; Grand Junction (CO); Sur place; USD 22 000 - 23 000; Temps partiel

Résumé du poste

DoubleTree by Hilton Grand Junction in Grand Junction, CO is seeking a part-time Line Cook to cover breakfast, lunch, dinner, banquets and room service. You will prepare and cook items to hotel standards, work under the Chef, and maintain safety and cleanliness.

Candidates should have an AA or equivalent, 6 months to 1 year kitchen experience, and a Safe Serve/Food Handler's Card. Strong knife skills, speed, and teamwork are essential.

Qualifications

• AA or equivalent from two-year college or technical school.
• Six months to one-year related experience and/or training.
• Safe Serve/Food Handler's Card.

Responsabilités

• Prepare ingredients for shift before service begins.
• Operate station in an efficient, safe manner.
• Follow food safety and sanitation standards at all times.
• Assist with breakfast, lunch, dinner, banquets, and room service.

Connaissances

Food prep

Safety practices

Teamwork

Attention to detail

Time management

Formation

Associate degree or equivalent

Outils

Knife skills

Description du poste

City, State: Grand Junction, Colorado

Title: Line Cook

Location: Doubletree by Hilton

FLSA: Non-Exempt/Hourly

Status: Part-time

Reports to: Sous Chef

Pay Range: $16.00 to $17.00

About Us: We are visionaries in the hospitality industry, fueled by innovation and precision, and guided by our core values of being Dynamic, Deliberate, and Distinct. As a privately owned hotel management company, we are committed to providing experiences and opportunities for our guests to create lifelong memories through travel. Managing a portfolio of over 160 hotels across the United States, we offer extensive growth opportunities for our partners and investors, and exceptional hospitality career opportunities for our team members.

If you take hospitality to heart and love making someone's day, you are in the right place! At DoubleTree by Hilton, you can share what inspires you and help others discover the world as they go

The purpose of this position would be to cover banquet/production and/or other duties that would be required. That would include preparing and cooking food that is consistent with the hotel's standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Is knowledgeable of all menu items on scheduled shift (am/pm).
• Prepares all ingredients for the shift before service begins.
• Operates station in an efficient, safe manner.
• Practices serve-safe methods in preparing, cooking, holding and storing of all food items.
• Able to perform repetitive work.
• Knowledgeable of cooking procedures which mainly focuses on pantry items, prepping, sandwiches, salads, and desserts.
• Responsible for producing excellent quality.
• Follow opening and closing procedures.
• Able to work in a high pace and hot environment.
• Keep workspace fully stocked.
• Able to follow written or verbal instructions.
• Proper handling, storage of all food items.
• Prepare food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Manage guest orders in a friendly, timely and efficient manner.
• Ensure knowledge of menu and all food products.
• Visually inspect all food sent from the kitchen.
• Prepare requisitions for supplies and food items, as needed
• Uses proper knife skills.
• Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance with standards.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by supervisor.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.

DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE

To perform the job successfully, an individual should demonstrate the following competencies. Other competencies may be required.

• Associate demonstrates a high QUALITY of work:
• Demonstrates accuracy and thoroughness.
• Monitors own work to ensure quality.
• Provides the best possible service to clients and customers.
• Associate demonstrates acceptable PRODUCTIVITY standards
• Meets or exceeds productivity standards.
• Produces adequate volume of work efficiently in a specific time.
• Associate demonstrates excellent CUSTOMER SERVICE SKILLS
• Responds to requests for service and assistance.
• Demonstrates the desire and ability to provide high-quality service to both internal and external customers.
• Solicits customer feedback to improve service.
• Associate demonstrates INITIATIVE
• Asks for and offers help when needed.
• Includes appropriate people in decision-making.
• Associate demonstrates ACCOUNTABILITY for their job performance
• Takes responsibility for own actions.
• Performs work with little or no supervision; works independently.
• Can be relied upon regarding task completion and follow up.
• Associate demonstrates exemplary DEPENDABILITY / RELIABILITY
• Can be relied upon regarding task completion and follow up.
• Ensures work responsibilities are covered when absent.

EDUCATION AND EXPERIENCE REQUIREMENTS :

Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.

QUALIFICATIONS

• Ability to use cooking metrics and conversion methods for all cooking measurements.
• Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

CERTIFICATES AND LICENSES

• Safe Serve/Food Handler's Card

WORK ENVIRONMENT

The work environment normally entails the following:

• Kitchen environment - varying degrees in temperature
• Exposure to cleaning chemicals throughout the day
• Minim