Line Cook: Puerto Rican Classics (Evening & Weekend)

Hotel Rumbao, A Tribute Portfolio Hotel; San Juan (PR); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Kueros in Puerto Rico is seeking a Line Cook for PM Dinner Service, including weekends and holidays. You will work your station with precision and urgency, executing recipes from mofongo to pernil while upholding the island’s culinary traditions.

Responsibilities include daily prep, reading recipes, maintaining portion control, and operating kitchen equipment. A Food Handler Card and 3 years cooking experience are preferred, with emphasis on broiler and sauté techniques.

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.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

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, to ensure consistency of product; requires transportation of heavy food products.
• 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

Food safety & handling

Broiler cooking

Sauté cooking

Sanitation fundamentals

Kitchen equipment knowledge

Mathematical recipe skills

English language basics

Product labeling compliance

Team communication

Tools

Stoves & Ovens

Broilers

Slicers

Steamers

Kettles

Coffee maker

Job description

Kueros in Puerto Rico is seeking a Line Cook for PM Dinner Service, including weekends and holidays. You will work your station with precision and urgency, executing recipes from mofongo to pernil while upholding the island’s culinary traditions.

Responsibilities include daily prep, reading recipes, maintaining portion control, and operating kitchen equipment. A Food Handler Card and 3 years cooking experience are preferred, with emphasis on broiler and sauté techniques.