Line Cook

The following Core Responsibilities represent the primary duties and key priorities of this position. They are grouped into two categories: Job Functions and Professionalism and Style Expectations. A Physical Requirements section follows, outlining expectations applicable to all positions. Each responsibility is assigned a weight indicating the percentage of the job it represents. For performance evaluations, the Core Responsibilities account for 90% of the overall score, while the Professionalism and Style Expectations make up the remaining 10%. 7 day a week availability is a must. Job Function Food Preparation and Kitchen Operations Prepare and cook menu items in accordance with established recipes and standards. Maintain consistency in food quality, taste, and presentation. Ensure all food is prepared in compliance with food safety and sanitation guidelines. Set up and stock assigned workstations with all necessary supplies and ingredients. Assist with receiving, storing, labeling, and rotating food products in accordance with FIFO standards. Maintain cleanliness and organization of kitchen work areas, equipment, and storage areas. Follow all standard operating procedures related to food preparation and kitchen safety. Ensure proper portion control to minimize waste and maintain food cost standards. Monitor food inventory levels and communicate shortages to the appropriate supervisor. Assist with opening and closing kitchen procedures. Support timely and efficient service during meal periods. Respond promptly to supervisor and guest requests. Follow all hotel policies and procedures. Attend all required meetings and trainings. Assist with additional kitchen or food and beverage duties as assigned. Professionalism and Style Expectations Personal Effectiveness Complete tasks accurately, efficiently, and with attention to detail. Adapt to varying business levels in a fast-paced environment. Take responsibility for maintaining performance standards. Present a professional appearance and maintain hygiene standards. Work collaboratively with kitchen staff and other departments. Communication Communicate clearly and professionally with team members and management. Follow instructions and ask for clarification when necessary. Share relevant information regarding kitchen operations with appropriate personnel. Treat co-workers, supervisors, and guests with respect at all times. Physical Requirements These are required of every associate: Ability to stand for extended periods of time. Ability to lift a minimum of 50 pounds. Ability to push, bend, stoop, reach overhead, and perform tasks requiring manual dexterity. Ability to safely operate kitchen equipment. Ability to hear, write, and communicate effectively. Additional duties may be assigned as needed. Additional Responsibilities Specific to This Position Must possess working knowledge of kitchen equipment and food preparation techniques. Must have a basic understanding of federal, state, and local health and safety regulations. Must demonstrate basic mathematical skills for measuring ingredients and portion control. High school education or equivalent experience is required. Ability to obtain any required food safety certifications in a timely manner. CPR certification is preferred; first aid training is a plus. Additional language proficiency is preferred.