Line Cook: Broiler & Sauté Specialist in Hotel Kitchen

Driftwood Hospitality Management; West Palm Beach (FL); On-site; USD 42,000 - 61,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management seeks a Line Cook responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other items on the front line station at a hotel property. The hotel operates 24 hours a day and 7 days a week, so shifts may vary in start times and hours worked.

Responsibilities include preparing daily lists, following recipes with math, inspecting ingredients, maintaining storage and sanitation, and ensuring a safe work environment while

Qualifications

• Hold a current 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.

Responsibilities

• 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.
• 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.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• 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 management.
• Assists other Kitchen Personnel when need.

Skills

Math skills

English basics

Safety awareness

Guest relations etiquette

Teamwork

Education

Food Handler Card

Tools

Stoves & ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management seeks a Line Cook responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other items on the front line station at a hotel property. The hotel operates 24 hours a day and 7 days a week, so shifts may vary in start times and hours worked.

Responsibilities include preparing daily lists, following recipes with math, inspecting ingredients, maintaining storage and sanitation, and ensuring a safe work environment while