Restaurant Cook

Job Title:          Line Cook Department:     Kitchen/Food & Beverage Reports To:       Executive Chef   SCOPE: Responsible for learning and demonstratingproficiency and consistency of food production, maintaining and improving theCambria 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. Understandsproduction/ prep scheduling, creates and/or follows production charts Strategicprep production to incur minimal waste and maintain clean food preparationareas. Demonstratessafe food handling procedures (labeling, dating, rotating) Generalcleaning of kitchen area and operating the ware-washing equipment Usestime productively, organized and combines trips, well planned Knowshow to safely operate and clean all kitchen equipment Completesdaily checklists and inspection logs Complieswith portion sizes, quality standards, garnishes, as trained and educatesothers to enforce same standards Makeseffective 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 uniformguidelines with proper clean uniform, wearing both a hat or hair net and workshoes 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 yearcooking experience at a restaurant or hotel   Skills:     Computerliteracy Hospitality/Interpersonalskills Abilityto multi-task Englishlanguage proficiency Strongorganizational & Prioritizing skills Abilityto work under high levels of stress, mental and physical Mathematics skills for measurements and calculations for recipes Knifeskills, beneficial Foodsafety 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 hearserver requests Vision: must be able to check foodfor accuracy and wholesomeness Speech: must be able to communicateto servers and management any situations that require attention Literacy: must be able to readtickets 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.