Line Cook

Scope of this Position

Reporting to the Culinary Management Team, the Line Cook will ensure that food is made to the exact specifications of the managing Chefs. Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Must follow the direction of managing Chefs in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, breakdown and clean up.

Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion.
• Knowledgeable in classic and modern cooking methods and techniques.
• Assume 100% responsibility for quality of products served.
• Have workstation ready for service before service time, fully stocked and fresh.
• Comply with and enforce all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures.
• Exercise personal discipline and extra diligence to ensure projects are completed on a timely basis.
• Subordinate personal agenda in favor of working collaboratively with the team to achieve departmental goals.
• Have a trained palate and be able to produce consistent and correct flavor profiles.
• Maintain consistent and correct plate presentation.

• Positive attitude and work well with other team members.
• Ability to communicate in English both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Highly responsible and reliable.
• Maintain confidentiality of guest information and pertinent hotel data.
• Flexible schedule – willing and able to work shift duties that may include evenings, nights, weekends, and holidays.

• Ability to bend, stoop, squat and stretch to fulfill necessary tasks.
• Ability to lift, push, and pull up to 50 lbs. on a regular and continuing basis.
• Ability to stand and exert well-paced mobility for up to 8 hours.
• Ability to work under variable temperature conditions (or extreme heat or cold), variable noise levels, and around chemicals.

• Education:
  
  High school graduate or equivalent education preferred.
• Experience:
  
  Over 2 years previous experience in a similar position in a luxury hotel preferred.
• Licenses or Certificates:
  Serv Safe Food Handler Certification required.
• Grooming:
  All colleagues must maintain a neat and well-groomed appearance (specific standards will be provided).