Line Cook - Part-Time

sbcos; Grand Junction (CO); On-site; USD 22,000 - 23,000; Part time

Job summary

DoubleTree by Hilton Grand Junction is seeking a professional Line Cook to join our kitchen team. You will prepare ingredients, follow recipes, and help deliver high-quality meals for breakfast, lunch, dinner, and room service.

You must be able to work in a fast-paced kitchen, maintain cleanliness, apply Safe Serve guidelines, and collaborate with the team to meet hotel standards.

Qualifications

• Associate's degree or equivalent or 6 months to 1 year kitchen experience.
• Safe Serve/Food Handler's Card required.
• Ability to follow recipes and maintain quality standards.

Responsibilities

• Prepares all ingredients for the shift before service begins.
• Operates station in an efficient, safe manner.
• Maintains cleanliness and complies with food sanitation standards.
• Assists with breakfast, lunch, dinner, banquets, and room service as needed.
• Follow opening and closing procedures and manage guest orders professionally.

Skills

Knife skills

Food preparation

Safety standards

Education

Associate's degree or equivalent

Job description

City, State: Grand Junction, Colorado

The DoubleTree by Hilton is the premier hotel in Western Colorado.

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.

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.

Title: Line Cook

Location: Doubletree by Hilton

FLSA: Non-Exempt/Hourly

Status: Part-time

Reports to: Sous Chief

Pay Range: $16.00 to $17.00

The purpose of a Line Cook is to prepare and cook 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

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
• Minimal to moderate noise levels con