Job Description

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JOB TITLE: Line Cook

LOCATION: TOURISTS Hotel

EMPLOYMENT CLASSIFICATION: Non-Exempt/Hourly

REPORTS DIRECTLY TO: Executive Chef

PAY RATE: $16/hour

JOB SUMMARY:
TOURISTS' goal in all positions is to exceed expectations of our guests. The Kitchen staff contributes to that experience by providing service that includes, but is not limited to, planning, executing, or coordinating food service for multiple venues within the Property. The Kitchen staff interacts with the Food and Beverage team to ensure timely service and appropriate presentation. Other tasks may be assigned based on property needs. The Kitchen staff must develop and maintain the company's culture, values and reputation in the public eye, and with all staff, guests, vendors and partners.

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position.

RESPONSIBILITIES:
-Food service preparation including stocking, basic knife work, butchering and preparing food for service
-Cook and prepare food for hotel guests using standardized recipes, while maintaining kitchen guidelines, policies, and procedures
-Check in and out with Management at beginning and ending your shift
-Coordinate with the Food & Beverage Manager during service to keep food production running efficiently and on time
-Communicate with the Chef or F&B manager with any menu updates or special needs for the guests for the day
-Comply with food safety regulations
-Ensure excellent food presentation
-Prepare for breakfast service using the Room Service Breakfast Order Totals spreadsheet as a guide for production and quantity needs and time of order fulfillment
-Work closely with the Chef on weekly planning of production
-In conjunction with the Chef's oversight, delegate prep work to dishwasher/prep cook
-When on-site at the Hotel, it is required that all staff are well mannered, well- spoken and appropriately dressed at all times
-Maintain positive and professional external and interpersonal communications with guests and other hotel staff
-Maintain a high level of cleanliness and safety in work areas
-Ensure that all equipment is maintained in good, safe working condition and let management know if anything needs to be fixed
-Assist with washing dishes as needed
-Keep abreast of and comply with safety and emergency procedures and OSHA requirements
-Attend relevant meetings
-Any and all other duties as assigned by management
-Have knowledge of seasonal and local ingredient availability and trends
-Properly account for tools, equipment, and materials
-On-going professional development and understanding of evolving needs of the industry

EDUCATION & EXPERIENCE:
-High School diploma or general education degree (GED) or relevant trade school training
-Three to Four years related experience in commercial kitchen setting

COMPETENCIES:
-Ability to utilize terminology of a commercial kitchen
-Demonstrated abilities in portion control, knife skills, plating, execution of recipe
-Ability to multi-task in a fast-paced meal service period
-Must be able to speak, read, write, and understand the primary language(s) of the workplace
-Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

TOURISTS is an EEOC Employer.