PM Line Cook - Hilton Harrisburg, PA 17101

Hotel Equities; Harrisburg (Dauphin County); On-site; USD 23,000 - 26,000; Full time

Job summary

Hotel Equities is seeking a Kitchen Helper to assist in preparing and plating items for multiple outlets within the hotel’s food and beverage program. This role requires basic cooking skills, adherence to sanitation standards, and safe operation of kitchen equipment.

Ideal candidates have a high school diploma, culinary arts education, and at least one year of kitchen experience in a hotel setting. The position involves lifting up to 100 lbs and working varied shifts to support hotel operations.

Qualifications

• Basic cooking fundamentals and sanitation standards required.
• Able to operate stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Must read and write English to read recipes and communicate with staff.

Responsibilities

• Prepare meats, seafood, poultry, vegetables for cooking.
• Maintain portions, methods, quality standards, and kitchen procedures.
• Keep line stations well stocked and clean during service.
• Assist in station closing and adhere to safety standards.
• Work varied schedules to meet hotel needs.

Skills

Cooking basics

Sanitation standards

Kitchen equipment operation

English literacy

Manual dexterity

Lifting 100 lbs

Read/Follow recipes

Education

High School Diploma

Culinary Arts Associate Degree

Job description

Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable

Pay Range

USD $17.00 - USD $19.00 /Hr.

Position Summary

PREPARATION AND EXECUTION OF ALL ITEMS FOR THE STATION FOR ALL FOOD AND BEVERAGE OUTLETS. INCLUDES THE STATIONS OF BROILER, FRY, ROAST, SAUTÉ AND PIZZA.

Essential Job Duties And Responsibilities

THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION.

• PREPARE A VARIETY OF MEATS, SEAFOOD, POULTRY, VEGETABLES, AND OTHER FOOD ITEMS FOR COOKING IN BROILERS, OVENS, GRILLS, FRYERS, AND A VARIETY OF OTHER KITCHEN EQUIPMENT.
• COMPLY CONSISTENTLY WITH OUR STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES.
• MAINTAIN SUFFICIENT LEVELS OF FOOD PRODUCTS AT LINE STATIONS TO ASSURE A SMOOTH SERVICE PERIOD.
• MAINTAIN A CLEAN AND SANITARY WORK STATION AREA, INCLUDING: TABLES, SHELVES, GRILLS, BROILERS, FRYERS, SAUTE' BURNERS, CONVECTION OVEN, FLAT TOP, AND REFRIGERATION EQUIPMENT.
• FOLLOW PROPER PLATE PRESENTATION AND GARNISH SET UP FOR ALL DISHES.
• HANDLE, STORE, AND ROTATE ALL PRODUCTS PROPERLY.
• ASSIST IN FOOD PREP ASSIGNMENTS DURING OFF PEAK HOURS.
• CLOSE STATION PROPERLY AND FOLLOW THE CLOSING CHECKLIST.
• DUE TO THE NATURE OF THE HOSPITALITY INDUSTRY, EMPLOYEES MAY BE REQUIRED TO WORK VARYING SCHEDULES TO REFLECT THE BUSINESS NEEDS OF THE HOTEL.

Other Duties

• PERFORM GENERAL/ROUTINE CLEANING TASKS USING STANDARD HOTEL CLEANING PRODUCTS AS ASSIGNED BY YOUR SUPERVISOR TO ADHERE TO HEALTH STANDARDS.
• ASSIST IN OTHER STATIONS AS NEEDED.
• DEVELOPMENT OF SPECIALS AND NEW MENU IDEAS.
• EFFECTIVE COMMUNICATION OF ITEMS NEEDING TO BE ORDERED.
• OTHER DUTIES AS DIRECTED

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

Required Knowledge / Skills / Abilities

• MUST HAVE BASIC KNOWLEDGE OF THE FUNDAMENTALS OF COOKING.
• MUST HAVE BASIC KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
• MUST HAVE KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, SLICERS, STEAMERS, KETTLES, ETC.
• BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, AND PORTION SIZES.
• ABILITY TO READ AND WRITE THE ENGLISH LANGUAGE IN ORDER TO READ RECIPES AND COMMUNICATE WITH OTHER EMPLOYEES.
• SUFFICIENT MANUAL DEXTERITY OF HAND IN ORDER TO USE ALL KITCHEN EQUIPMENT, I.E., KNIVES, SPOONS, SPATULAS, TONG, SLICERS, ETC.
• ABILITY TO GRASP, LIFT AND/OR CARRY, OR OTHERWISE, MOVE (ROTATE) GOODS WEIGHING A MAXIMUM OF 100 LBS. ON A CONTINUOUS SCHEDULE.
• ABILITY TO PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES.

DESIRED SOFTWARE PROFICIENCIES: NONE

SUPERVISORY RESPONSIBILITIES

NONE

Education / Experience

• HIGH SCHOOL DIPLOMA OR EQUIVALENT PREFERRED.
• ASSOCIATES DEGREE FOCUSED IN CULINARY ARTS DESIRED.
• A MINIMUM OF ONE YEAR CULINARY EXPERIENCE. EXPERIENCE IN HIGH END HOTEL/KITCHEN PREFERRED.

Physical Requirements

THE INDIVIDUAL HOLDING THIS POSITION MUST BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS AND ABILITIES:

FREQUENCY KEY

NEVER - 0 HOURS; RARE - UP TO 1 HOUR; OCCASIONAL - 1-3 HOURS; FREQUENT - 3-6 HOURS; CONSTANT - 6-8 HOURS

PHYSICAL ACTIVITY FREQUENCY

• SITTING RARE
• WALKING CONSTANT