Part-Time Line Cook - Broiler & Sauté Specialist

Houston Marriott North; Houston (TX); On-site; USD 16,531 - 22,041; Part 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 is seeking a part-time line cook responsible for meat, fish, fowl and other items on the front line. You will prepare, portion, and plate with attention to recipe accuracy and quality.

Compliance with health and safety standards is essential in a fast-paced kitchen environment. You must hold a Food Handler Card and have cooking experience, preferably with broiler and sauté techniques.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food and beverage preparation, service standards, and etiquette.
• Good working knowledge of broiler and sauté cooking fundamentals.
• Knowledge of sanitation standards and operating kitchen equipment.
• Basic math skills for recipes, measurements and portions.
• Basic English to understand inquiries and give simple instructions.
• Ability to follow product labeling instructions safely.

Responsibilities

• Prepare daily prep lists for production.
• Read and apply recipes using math skills.
• Prepare broiled and sautéed items per recipes and guest checks.
• Inspect and select high-quality food items for menu production.
• Ensure proper storage, portion control and quality.
• Maintain cleanliness of logs, cooling/heating, and work areas.
• Follow safety, security, and fire emergency procedures.
• Operate kitchen equipment and assist other positions as needed.

Skills

Food safety

Broiler cooking

Sauté cooking

Sanitation knowledge

Kitchen equipment operation

Mathematical skills

English language

Labeling instructions

Beverage equipment operation

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management is seeking a part-time line cook responsible for meat, fish, fowl and other items on the front line. You will prepare, portion, and plate with attention to recipe accuracy and quality.

Compliance with health and safety standards is essential in a fast-paced kitchen environment. You must hold a Food Handler Card and have cooking experience, preferably with broiler and sauté techniques.