Line Cook

Job Title: Line Cook Department: Kitchen/ Food & Beverage Reports To: Restaurant Manager

SCOPE: Responsible for learning and demonstrating proficiency and consistency of food production, maintaining and improving the Williams Fell standards of quality in every aspect of preparation and ware-washing.

RESPONSIBILITIES: • Operate kitchen equipment such as fryers, ovens, stoves, mixers and addition equipment. • Prepare simple dishes, dressings and foods according to directions. • Prepare foods for cooking and assist others as instructed. • Check for adequate supply of foods and seasonings. • Understands production/ prep scheduling, creates and/or follows production charts • Strategic prep production to incur minimal waste and maintain clean food preparation areas. • Demonstrates safe food handling procedures (labeling, dating, rotating) • General cleaning of kitchen area and operating the ware-washing equipment • Uses time productively, organized and combines trips, well planned • Knows how to safely operate and clean all kitchen equipment • Completes daily checklists and inspection logs • Complies with portion sizes, quality standards, garnishes, as trained and educates others to enforce same standards • Makes effective thoughtful decisions and accepts responsibility for them • Resolves guest complaints to the satisfaction of the guest; responds promptly to any guest request for service. • Arrives at work in a timely fashion in accordance with the posted schedule. • Abides by established uniform guidelines with proper clean uniform, wearing both a hat or hair net and work shoes • Maintains a “can do” and a “guests first” attitude at all times. • Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations • Attends scheduled training sessions within the hotel as dictated by the brand and the hotel management. • Must be able to read and understand English to comply with functions directions.

QUALIFICATIONS:

Education/Experience: High School Diploma or Equivalent Minimum 1 year cooking experience at a restaurant or hotel

Skills: • Computer literacy • Hospitality/Interpersonal skills • Ability to multi-task • English language proficiency • Strong organizational & Prioritizing skills • Ability to work under high levels of stress, mental and physical • Mathematics skills for measurements and calculations for recipes • Knife skills, beneficial • Food safety certified, a plus

Physical Job Requirements: • Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc. • Continual standing • Continuous motion • Working with extreme temperatures (freezer, direct heat)

Environment: • Hearing: must be able to hear server requests • Vision: must be able to check food for accuracy and wholesomeness • Speech: must be able to communicate to servers and management any situations that require attention • Literacy: must be able to read tickets and Banquet Event Orders

Equipment: • Slicer, grill, oven range, convection oven, induction units, fryer, griddle, broiler, heat lamp, blender, food processor, ticket printer, knives, steam table, refrigeration units, mandolin, etc.

• ******We offer the use of the "Dayforce Wallet" - This will make your Work Life better. - " On Demand Pay" access your pay earlier than your pay day, plus other benefits.

• What's Your JQ? MJ Hotels Want to Know. - YouTube - See if you have the J Quality

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