Line Cook: Sauté & Broil Expert

Sheraton Pittsburgh Station Square; Pittsburgh (Allegheny County); On-site; USD 35,000 - 52,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a line cook focused on maintaining, setting up, and producing high-quality meat, fish, fowl and other menu items on the front line. The role requires following recipes, maintaining safety standards, and supporting a 24/7 hotel kitchen environment.

Applicants should have a current Food Handler Card and several years of cooking experience, especially with broiling and sautéing, plus knowledge of sanitation and portion control.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred.
• Broiler cooking preferred.
• Basic knowledge of food and beverage preparations, service standards and etiquette.
• Good knowledge of broiler and sauté cooking fundamentals.
• Sanitation standards knowledge.
• Basic math for recipes and portion sizes.
• Ability to understand product labeling instructions and operate kitchen equipment.
• Ability to operate beverage equipment such as a coffee maker.

Responsibilities

• Reads and follows recipes and prepares items per guest checks.
• Prepares all broiled and sautéed items to standard recipes.
• Checks storage, portions, and maintains quality control.
• Maintains logs for cooling, heating and temperatures.
• Keeps kitchen areas clean and in compliance with health dept. regulations.
• Follows safety and security procedures and reports unsafe conditions.
• Maintains neat, clean, well-groomed appearance per handbook.
• Assists other kitchen staff as needed.

Skills

Food handler card

3 years cooking

Broiler cooking

Sauté cooking

Food safety & sanitation

Math skills

English communication

Teamwork

Equipment operation

Follow recipes

Job description

Driftwood Hospitality Management is seeking a line cook focused on maintaining, setting up, and producing high-quality meat, fish, fowl and other menu items on the front line. The role requires following recipes, maintaining safety standards, and supporting a 24/7 hotel kitchen environment.

Applicants should have a current Food Handler Card and several years of cooking experience, especially with broiling and sautéing, plus knowledge of sanitation and portion control.