Line Cook

About Us

The Yarrow Group is a collection of independently spirited and branded hotels focused on remarkable hospitality
™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors.

We Engage and We Listen

We Care and We Own

We Provide and We Ensure

We Appreciate and We have Fun

Line Cooks assist the Executive Chef in daily operations and cooking, as well as banquets. Line Cooks are responsible for preparing food items, cooking during service, and general pantry stock. Under the supervision of the Head Chef, Line Cooks may create their own specials. Cleaning and maintaining a safe work area are also required.

• Memorizing recipes, policies, procedures, and standard portion sizes.
• Preparing ingredients and components of each recipe on the restaurant’s menu.
• Maintaining freshness of product and rotating old product out.
• Working with a team of Cooks to handle varying levels of activity.
• Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination.
• Being aware of and following all kitchen health and safety regulations and guideline.
• Daily preparation of all food items.
• Communicating with other cooks and servers in regards to customer needs.
• Receiving and checking food orders.
• Cleaning dishes.
• Assist with the creation and planning of menu items.
• Adhere to the policies and procedures of the hotel.
• Maintain effective communication within department, including Front of House.
• Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed.
• Is aligned with the culture, values, goals, and human resource programs of the hotel and The Yarrow Group.
• Always maintains a professional appearance and attitude.

Requirements

• 1-year cook experience preferred
• Serv-Safe certified preferred
• Familiarity with commercial kitchen equipment
• Knife handling and food preparation experience
• Proper food handling skills
• Desire to design new dishes
• Knowledge of food allergies
• Organizational and time management skills
• Be an active team player and ability to collaborate across teams

The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.