PM LINE COOK CCCS

Description

JOB SUMMARY: Responsible for ensuring food preparation within the kitchen including the quality, production and cleanliness.

Duties & Functions:

• Assisting in the proper utilization of excess food product for lowest possible attainable food cost.
• Set up and maintain stock of food-preparation line.
• Prepare food as required.
• Attend required meetings.
• Keep work areas clean and organized.
• Be extremely courteous to all customers and fellow employees.
• Report unsafe conditions to your supervisor immediately.
• Maintain hotel equipment in proper working conditions.

Any other duties assigned by your immediate supervisor.

Physical Requirements:

• Crouching (Bend at knees): Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins supplies shelves.
• Stooping (Bend at waist): Frequently. Lifting, working outside of office, demonstrating cooking techniques, putting supplies away and preparing food for bequests or on the line.
• Twisting/Turning (Knees, waist, neck): Frequently. Answering the telephone, cooking food, reaching to place or retrieve supplies, product, performing line positions.
• Climbing: Occasionally. Place or retrieve product, stair climbing.
• Balancing: Occasionally. Carrying supplies, product, working near hot equipment.
• Reaching (Overhead/extension): Frequently. Working the line, reaching for objects, supplies.
• Fingering/feeling: Frequently. Spices, foods.
• Handling/Grasping: Frequently. Supplies, knife, slicer, utensils, sauté pans water faucets.
• Pushing/Pulling: Average weight: Occasionally. Racks, carts, weighting approximately 5-100 pounds for approximately 30 yards. Maximum weight: Occasionally 100 pounds.
• Lifting/Carrying: Average weight: Frequently. Product weighting 1 to 35 pounds approximately 100 feet. Maximum weight: Occasionally 50 pounds.
• Smell: Constantly. Detect potential hazards and odors.
• Tasting: Frequently. Assurance of food quality and consistency

Working Environment:

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Qualifications

Job Requirements:

• Must be knowledgeable of plate presentations and preparations of all menu items.
• Good personal cleanliness.
• Able to follow directions/recipes.
• Ability to follow safety guidelines.
• Professional behavior, able to work for long periods of time.
• Ability to work under pressure in a fast-paced environment.
• Must be able to present food handler's certification/TABC license.