Line Cook - Flexible Schedule, Guest-Focused Kitchen

ZMC Hotels; Fort Wayne (IN); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

Medical & Dental

Paid time off

Employee discounts

Bonus opportunities

Referral bonus

Daily pay

Job summary

ZMC Hotels in Fort Wayne, IN is seeking a Line Cook for Conners Rooftop. You will produce food items that meet hotel standards and guest expectations while practicing safe, sanitary habits.

Responsibilities include maintaining clean stations, following recipes, preparing up to 200 covers in an 8-hour shift, communicating with the Kitchen Manager and staff, adhering to OSHA, attending food handlers course, and completing tasks from the Kitchen and General Managers.

Qualifications

• Must be able to work the majority of the shift in a standing position, constantly moving, and able to lift 30 pounds.
• Strong Guest Service Skills.
• Attention to detail and customer service oriented.
• Ability to communicate satisfactorily with guests, management, and co-workers.

Responsibilities

• Prepare food following fundamental principles and procedures.
• Keep workstation clean and organized.
• Prepare a minimum of 200 covers in an 8 hour shift.
• Adhere to hotel/franchise and ZMC Hotels standards.
• Familiar with standard recipes.
• Communicate with Kitchen Manager and co-workers.
• Follow OSHA requirements and practice safe working habits.
• Attend food handlers course as required by county.
• Complete tasks assigned by Kitchen Manager and General Manager.
• All duties must be carried out in a safe manner.
• Be flexible and adaptable to changes that will occur to your job
• Treat everyone with dignity and respect.
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.

Skills

Highly organized

Guest service

Attention to detail

Communication

Physical stamina

Job description

ZMC Hotels in Fort Wayne, IN is seeking a Line Cook for Conners Rooftop. You will produce food items that meet hotel standards and guest expectations while practicing safe, sanitary habits.

Responsibilities include maintaining clean stations, following recipes, preparing up to 200 covers in an 8-hour shift, communicating with the Kitchen Manager and staff, adhering to OSHA, attending food handlers course, and completing tasks from the Kitchen and General Managers.